Meat Research

Home | About the Journal | Editorial Board | Citation Indices | Subscription | Open Access Policy | Contacts Us | 中文

Office Online

Submission Online

Editor-in-chief

Journal Online

Advanced Search

Download Articles

Other articles related with "TS251.5":

	46	SONG Zhongxiang, FAN Shaofei, FU Haohua, SUN Qi, XIA Qiyu, NING Peng
		Processing Optimization and Quality Analysis of Low Salt Liquid Smoked Chinese Bacon
		Meat Research 2020 Vol.34 (7): 46-52 [Abstract] (158) [HTML 1 KB] [PDF 3422 KB] (232)

	53	WANG Qiang, ZOU Jin, WANG Yurong, ZHAO Huijun, GUO Zhuang
		Effect of Egg White Powder Addition on the Quality of Pork Meatballs with Zhaguangjiao, a Chinese Fermented Food Made with Corn Flour and Chili
		Meat Research 2020 Vol.34 (7): 53-57 [Abstract] (157) [HTML 1 KB] [PDF 2795 KB] (148)

	78	ZHANG Hongli, WANG Lunxing, CHEN Deqin, MAO Jianlan, WU Yihua
		Analysis of Volatile Flavor Substances in Qianbei Ma Goat Meat Cooked by Different Methods
		Meat Research 2020 Vol.34 (7): 78-83 [Abstract] (125) [HTML 1 KB] [PDF 2241 KB] (159)

	1	WANG Lisha, WANG Hang, LI Xia, ZHANG Chunhui, LIANG Hong, LI Min
		Comparison of Muscle Fiber Traits and Meat Quality of Different Porcine Skeletal Muscles
		Meat Research 2020 Vol.34 (6): 1-7 [Abstract] (191) [HTML 1 KB] [PDF 2625 KB] (247)

	14	CHEN Yuanyuan, MA Kaihua, LI Lu, GAO Xinyang, MA Lizhen
		Effects of Exogenous Inhibitors on Physicochemical Properties and Safety of Air-Dried Sausage during Processing
		Meat Research 2020 Vol.34 (6): 14-20 [Abstract] (119) [HTML 1 KB] [PDF 2483 KB] (175)

	27	GAO Yue’e, YANG Kai, LIU Yanpei, HE Zeying, LI Qiaoxian, WANG Xin, WANG Zhe, ZHANG Jicai, WANG Ankui
		Effect of Different Meat Cuts on the Quality of Beef Jerky
		Meat Research 2020 Vol.34 (6): 27-31 [Abstract] (135) [HTML 1 KB] [PDF 1998 KB] (188)

	58	ZHANG Yarong, KANG Jiao, XUE Qiaoli, QIAN Kaili, NONG Xiulian, HU Yongjin
		Effect of Deep-Frying Time on Physical and Chemical Properties of Yunnan Dry-Cured Beef
		Meat Research 2020 Vol.34 (6): 58-63 [Abstract] (120) [HTML 1 KB] [PDF 2049 KB] (136)

	64	LI Ruren, ZHONG Guixia, ZHAO Linyu, YANG Peng, LI Fengjiao, SONG Li, LIU Dengyong, RONG Liangyan
		Evaluation of Eating Quality of Commercial Natural Fermented Spanish Sausages
		Meat Research 2020 Vol.34 (6): 64-71 [Abstract] (98) [HTML 1 KB] [PDF 3473 KB] (101)

	72	SU Wei, WANG Hanyu, MU Yingchun, MU Yu, JIANG Li, ZHENG Pu, ZHAO Chi
		Effects of Different Cooking Methods on Physicochemical, Sensory and Flavor Quality of Dry Cured Ham
		Meat Research 2020 Vol.34 (6): 72-79 [Abstract] (129) [HTML 1 KB] [PDF 3079 KB] (292)

	85	XIA Wenyun, GAI Shengmei, LIU Dengyong
		Effect of Postmortem Aging Time on Quality Characteristics of Dried Meat Floss
		Meat Research 2020 Vol.34 (6): 85-90 [Abstract] (171) [HTML 1 KB] [PDF 2580 KB] (145)

	96	ZHANG Daojing, ZHOU Cunliu
		A Review of the Effects of L-Arginine and L-Lysine on the Physicochemical Properties of Meat and Meat Products
		Meat Research 2020 Vol.34 (6): 96-102 [Abstract] (175) [HTML 1 KB] [PDF 1614 KB] (545)

	11	TAO Shuo, GUO Xiuxia, XIN Qiuyan, QI Libo, LI Shengjie
		Effects of Tumbling Time and Lysine Addition on the Quality of Low-Salt Cooked Ham
		Meat Research 2020 Vol.34 (5): 11-17 [Abstract] (120) [HTML 1 KB] [PDF 3080 KB] (278)

	18	ZHANG Yi, LEI Feifei, OUYANG Heyi, WANG Hongxun, AI Youwei, HOU Wenfu
		Influence of Pre-Treatment Methods on the Quality of Refrigerated Duck Meat
		Meat Research 2020 Vol.34 (5): 18-25 [Abstract] (109) [HTML 1 KB] [PDF 4303 KB] (314)

	76	CHEN Wenjing, CHEN Yuanyuan, YANG Hua, MA Lizhen, REN Xiaoqing
		Effects of Nitrite Addition on the Safety and Quality of Bacon during Storage
		Meat Research 2020 Vol.34 (5): 76-82 [Abstract] (100) [HTML 1 KB] [PDF 2528 KB] (111)

	83	ZHANG Dequan, HOU Chengli
		Humble Opinion on the Quality Difference between Hot Meat and Chilled Meat
		Meat Research 2020 Vol.34 (5): 83-90 [Abstract] (195) [HTML 1 KB] [PDF 2407 KB] (254)

	1	NIU Shubin, TIAN Jing, ZHOU Huimin, ZHU Zidong, ZHOU Huanyu, YAN Huan, ZHANG Shunliang
		Pattern of Proteolysis in Air-Dried Sausages during Processing and Storage
		Meat Research 2020 Vol.34 (4): 1-7 [Abstract] (217) [HTML 1 KB] [PDF 2587 KB] (183)

	8	Aerzuguli·ABUDUWAILI, Yusufu·SULAIMAN, Batuer·ABULIKEMU
		Effect of Zingibain and Actinidin on Microfloral Changes during Processing and Ripening of Dry-Cured Mutton Ham
		Meat Research 2020 Vol.34 (4): 8-12 [Abstract] (150) [HTML 1 KB] [PDF 2061 KB] (147)

	13	JIA Na, JIN Boyang, LIU Dan, SUN Jia, LIU Dengyong
		Effect of Catechin on the Oxidation, Structure and Gel Properties of Myofibrillar Protein
		Meat Research 2020 Vol.34 (4): 13-19 [Abstract] (209) [HTML 1 KB] [PDF 3252 KB] (304)

	71	LI Nan, WU Jing, SHAN Linxian, NIAN Jilei, LI Yanmin, JIANG Yan
		A Chitosan-based Coating with Flavonoids Extracted from Panax notoginseng Leaves Extends the Shelf Life of Refrigerated Beef
		Meat Research 2020 Vol.34 (4): 71-76 [Abstract] (132) [HTML 1 KB] [PDF 2934 KB] (136)

	77	JIANG Liwen, XUE Chaoyi, HE Zhiyong, WANG Zhaojun, QIN Fang, CHEN Jie, XU Zhenghua, ZENG Maomao
		A Review of Three Kinds of Hazardous Substances in Meat Products: Sources and Control Methods
		Meat Research 2020 Vol.34 (4): 77-87 [Abstract] (244) [HTML 1 KB] [PDF 2112 KB] (445)

	100	ZHEN Zongyuan, CHEN Xu, WAN Shuangju, WANG Tongtong, JI Junke
		Progress in the Development and Production of Low-Sodium Meat Products
		Meat Research 2020 Vol.34 (4): 100-106 [Abstract] (150) [HTML 1 KB] [PDF 1815 KB] (672)

	27	LIANG Jihong, CHEN Yimeng, HOU Jiao, TANG Shanhu, LI Sining
		Effect of Sous Vide Processing on Quality of Yak Meat
		Meat Research 2020 Vol.34 (3): 27-33 [Abstract] (190) [HTML 1 KB] [PDF 3516 KB] (154)

	39	LI Su, QIMEICIREN, WANG Shouwei, ZHAO Bing, ZHOU Huimin, PAN Xiaoqian, WU Qianrong, ZHU Ning, LIU Meng, ZHANG Shunliang
		Nutritional and Flavor Characteristics of Yak Meat from Dangxiong, Tibet
		Meat Research 2020 Vol.34 (3): 39-44 [Abstract] (207) [HTML 1 KB] [PDF 2140 KB] (317)

	45	XIAO Licui, YAN Zheng, WANG Daoying, XU Weimin, ZHU Yongzhi, WANG Yongmei, CHEN Bensheng, XU Huiqing
		Effect of Breed on Chicken Broth Properties of Yellow-Feathered Broilers Based on Fuzzy Sensory Evaluation
		Meat Research 2020 Vol.34 (3): 45-50 [Abstract] (168) [HTML 1 KB] [PDF 2158 KB] (224)

	75	CHEN Wenwen, ZHU Lixian, LUO Xin, ZHANG Yimin, HAO Jiangang, ZHANG Wenhua
		Recent Progress in the Application of Biodegradable Active Packaging in Cooked Meat Products
		Meat Research 2020 Vol.34 (3): 75-81 [Abstract] (172) [HTML 1 KB] [PDF 1866 KB] (211)

	7	ZHANG Liping, LIU Yanxia, ZHAO Gaiming, ZHU Chaozhi, LI Miaoyun, BEI Cuiping, HAN Guangxing
		Quality Difference of Beef Jerky from Different Carcass Parts of Simmental Hybrid Cattle
		Meat Research 2020 Vol.34 (2): 7-12 [Abstract] (213) [HTML 1 KB] [PDF 2886 KB] (703)

	13	CHEN Wenjing, JIANG Hao, YANG Hua, MA Lizhen, REN Xiaoqing
		Effect of Composite Spice Nitrosation Inhibitor on the Quality of Western Bacon
		Meat Research 2020 Vol.34 (2): 13-19 [Abstract] (138) [HTML 1 KB] [PDF 2200 KB] (195)

	27	SONG Xiaoye, WANG Xu, LIU Chang, LUO Hailing, ZHANG Hao
		Effect of Adding Inulin on the Quality of Low-Fat Emulsified Mutton Sausage
		Meat Research 2020 Vol.34 (2): 27-32 [Abstract] (178) [HTML 1 KB] [PDF 2616 KB] (214)

	40	LIU Xiaofei, WANG Xu, WANG Pengjie, ZHANG Sihui, ZHANG Yan
		Preparation of a Solid-in-Oil-in-Water (S/O/W) Emulsion and Its Application in Emulsified Sausages
		Meat Research 2020 Vol.34 (2): 40-45 [Abstract] (152) [HTML 1 KB] [PDF 3634 KB] (571)

	22	LI Xinrui, LIU Liyu, YANG Yang, HOU Pingping, ZHAO Yutong, ZHANG Tiehua, ZHAO Changhui
		Physicochemical, Microbial and Flavor Pro?les of Traditional Chinese Cured Meat
		Meat Research 2020 Vol.34 (1): 22-26 [Abstract] (194) [HTML 1 KB] [PDF 2505 KB] (555)

First page | Prev page | Next page | Last page

Page 6 of 20, 581 records

Tel: 010-83155446/47/48/49/50　Fax: 010-83155436　E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.