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Other articles related with "TS251.5":
18 TAO Shuo, MA Renchao, GUO Xiuxia, LIN Xinping, JI Chaofan, LIANG Huipeng, LI Shengjie
  Effect of Addition of Different Levels of Sodium Chloride or Sodium Tripolyphosphate on the Quality of Cooked Ham
    Meat Research   2019 Vol.33 (12): 18-24 [Abstract] (170) [HTML 1 KB] [PDF 3776 KB] (254)
25 LIU Chunli, ZHU Qiujin, PAN Mingqiong, HU Ke, TANG Pengyu
  Effect of a Mixed Starter Culture on the Quality Characteristics of Raw Consumed Loin Ham
    Meat Research   2019 Vol.33 (12): 25-31 [Abstract] (143) [HTML 1 KB] [PDF 2331 KB] (179)
39 WU Huilin, LI Miaoyun, ZHU Yaodi, ZHAO Gaiming, HAO Yunpeng, XIAO Kang, REN Hongrong, SUN Lingxia
  Electronic Tongue Analysis of Taste Characteristics of Thermally Processed Sour Meat
    Meat Research   2019 Vol.33 (12): 39-44 [Abstract] (139) [HTML 1 KB] [PDF 2491 KB] (135)
50 DAI Jinyue, ZENG Xianwen, FANG Limin, YAO Mingyin, LIU Muhua, HUANG Lin
  Mechanism by Which Inoculation with Specific Spoilage Organisms Caused Spoilage in Chilled Pork
    Meat Research   2019 Vol.33 (12): 50-55 [Abstract] (129) [HTML 1 KB] [PDF 2287 KB] (172)
56 LI Siyuan, SHA Kun, SUN Baozhong, XIE Peng, LEI Yuanhua, ZHANG Songshan, WEN Kaixin, LI Tianchan
  A Review of Application of Functional Microorganisms in Fermented Meat Products
    Meat Research   2019 Vol.33 (12): 56-60 [Abstract] (177) [HTML 1 KB] [PDF 1534 KB] (601)
69 ZHANG Zhigang, SU Yongyu, LIN Xiangmu, HU Tao, ZOU Zhongai
  Advances in Variable Retort Temperature Sterilization Technique in Animal-Derived Food
    Meat Research   2019 Vol.33 (12): 69-74 [Abstract] (146) [HTML 1 KB] [PDF 2228 KB] (178)
24 CHEN Yimeng, TANG Shanhu, LI Sining, GONG Jiaxin, LI Qi
  Optimization of Mixed Culture Fermentation of Yak Meat with Lactobacillus plantarum and Pediococcus pentosaceus for Improved Tenderness
    Meat Research   2019 Vol.33 (11): 24-29 [Abstract] (143) [HTML 1 KB] [PDF 2345 KB] (162)
29 RAN Chunxia, CHEN Guangjing, DENG Huiling
  Optimization of Pure Culture Pre-Fermentation Conditions for Suanzharou, a Traditional Tujia Ethnic Fermented Meat Product in Southeastern Chongqing
    Meat Research   2019 Vol.33 (10): 29-35 [Abstract] (131) [HTML 1 KB] [PDF 2521 KB] (308)
48 MO Zimei, NING Xin, CHEN Ningzhou, LIN Dan
  Determination of Diethylstilbestrol Residues in Chicken and Duck Meat Using QuEChERS Combined with Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry
    Meat Research   2019 Vol.33 (9): 48-52 [Abstract] (121) [HTML 1 KB] [PDF 1978 KB] (157)
25 MENG Lin, LI Yanping, KANG Zhuangli, MA Hanjun
  Impact of Transglutaminase on Gel Properties of Duck Breast Meat Batter
    Meat Research   2019 Vol.33 (8): 25-28 [Abstract] (130) [HTML 1 KB] [PDF 1957 KB] (139)
35 LIU Shuping, FANG Weijia, FENG Shuang
  Optimization by Response Surface Methodology of Ultrasonic-Assisted Ginger Juice Tenderization for Deep-Fried Pork Steaks
    Meat Research   2019 Vol.33 (8): 35-41 [Abstract] (96) [HTML 1 KB] [PDF 2945 KB] (239)
53 TIAN Jinmei, ZHU Yingchun, MA Ling, LI Yuxin, CAO Zhixiang
  Optimization of Combined Addition of Food Additives for Improved Emulsifying Properties of Pork Patties
    Meat Research   2019 Vol.33 (8): 53-57 [Abstract] (118) [HTML 1 KB] [PDF 2319 KB] (149)
58 ZOU Bo, LI Chunbao
  Association of Meat Quality with Acetylation and Energy Metabolism
    Meat Research   2019 Vol.33 (8): 58-64 [Abstract] (130) [HTML 1 KB] [PDF 2175 KB] (216)
14 WANG Wei, ZHANG Jiamin, ZHAO Zhiping, BAI Ting, JI Lili, CHEN Lin
  Effect of Starter Cultures on Processing and Quality Characteristics of Sichuan Goat Ham
    Meat Research   2019 Vol.33 (7): 14-18 [Abstract] (104) [HTML 1 KB] [PDF 2072 KB] (122)
36 CHEN Rixin, WANG Yu, WANG Wei, WANG Sai, LI Peijun, CHEN Conggui
  Effect of Resistant Starch Added to Batter on Quality Characteristics of Fried Prepared Chicken Chops
    Meat Research   2019 Vol.33 (7): 36-41 [Abstract] (129) [HTML 1 KB] [PDF 2552 KB] (441)
56 XU Mengshan, YAO Yuan, SUN Jingxin, HUANG Ming, LI Xianyao, ZHAO Jihua, FENG Yongsheng, MENG Fansheng
  Effects of Cold Storage Time of Yellow-Feathered Broiler Carcass on Eating Quality of Chinese Stir-Fried Chicken from Mengshan
    Meat Research   2019 Vol.33 (7): 56-60 [Abstract] (143) [HTML 1 KB] [PDF 2207 KB] (146)
61 LI Shanshan, ZHU Chaozhi, CUI Wenming, ZHAO Gaiming, JIAO Yangyang, YIN Feng, LI Jiaqi, HAN Mingshan, ZHANG Wenhua
  Recent Progress in Separation, Screening and Application of Starter Cultures for Fermented Meat Products
    Meat Research   2019 Vol.33 (7): 61-66 [Abstract] (135) [HTML 1 KB] [PDF 1339 KB] (317)
67 ZHANG Gensheng, WANG Tiejun, XIE Chunli, NI Xue, DING Yidan
  Recent Progress in Development of Control Technologies for Heterocyclic Amines during Cooking of Meat Products
    Meat Research   2019 Vol.33 (7): 67-73 [Abstract] (128) [HTML 1 KB] [PDF 1507 KB] (185)
1 WANG Wei, WANG Yu, CHEN Rixin, LI Peijun, CHEN Conggui
  Effects of Molecular Mass of Sodium Alginate on Gel Properties of Low-Fat Emulsified Pork Sausage
    Meat Research   2019 Vol.33 (6): 1-6 [Abstract] (116) [HTML 1 KB] [PDF 3074 KB] (227)
13 CHEN Peiyao, HE Hang, XIANG Bangquan, WU Qiushen, TIAN Xu, ZHANG Jie, LIAO Qinfeng
  Effects of Dietary Fiber Sources on Thigh Muscle Quality and Nutritional Composition of Sichuan White Geese
    Meat Research   2019 Vol.33 (6): 13-18 [Abstract] (110) [HTML 1 KB] [PDF 2260 KB] (207)
19 GAI Shengmei, GU Mingyue, CUI Xiaoying, WANG Huan, ZHANG Qingyong, LIU Dengyong
  Effect of Cyclic Salt Supplementation on Changes in Salt Contents in Chicken Meat and Soup Stock during the Processing of Dezhou Braised Chicken
    Meat Research   2019 Vol.33 (6): 19-24 [Abstract] (112) [HTML 1 KB] [PDF 2409 KB] (154)
33 REN Yijie, HUO Shengnan, ZHAI Qingyan, SUN Xiaohui, LIU Fei, LI Wenjing
  Application of Membrane Chip Technology in the Identification of Adulteration in Beef, Sheep, Yak and Donkey Meat
    Meat Research   2019 Vol.33 (6): 33-38 [Abstract] (103) [HTML 1 KB] [PDF 4844 KB] (153)
44 YUAN Chenyang, CAO Yangdong, GAO Hui, LI Jing, LIU Tingting, CHEN Kai, CHEN Xuehong
  Effect of Chitosan Coating on the Quality of Pasteurized Mutton Sausage during Cold Storage
    Meat Research   2019 Vol.33 (6): 44-48 [Abstract] (145) [HTML 1 KB] [PDF 2280 KB] (181)
70 CUI Yingying, YANG Mingduo, FANG Weijia, MENG Ning, MIAO Rongxin, PENG Zining
  A Review of Application of Hyperspectral Imaging Technology in Quality Detection of Red Meat
    Meat Research   2019 Vol.33 (6): 70-76 [Abstract] (119) [HTML 1 KB] [PDF 2100 KB] (245)
36 WANG Anqi, YAN Zheng, WANG Daoying, ZHU Yongzhi, WANG Yongmei, CHEN Bensheng, XU Weimin
  Optimization of Processing Conditions for Chicken Carcass to Be Used as Ingredient of Chinese Stewed Chicken by Response Surface Methodology
    Meat Research   2019 Vol.33 (5): 36-42 [Abstract] (139) [HTML 1 KB] [PDF 4001 KB] (152)
1 JIAO Yangyang, ZHU Chaozhi, ZHAO Gaiming, WU Huilin, LI Jiaqi, LI Shanshan, YIN Feng, LI Hang, HAN Mingshan
  Effect of Different Beef Cuts on Quality of Dried Beef Slices
    Meat Research   2019 Vol.33 (4): 1-6 [Abstract] (173) [HTML 1 KB] [PDF 1878 KB] (186)
19 WANG Anqi, YAN Zheng, WANG Daoying, ZHU Yongzhi, WANG Yongmei, CHEN Bensheng, XU Weimin
  Correlation between Sensory and Instrumental Quality Characteristics of Stewed Chicken
    Meat Research   2019 Vol.33 (4): 19-23 [Abstract] (142) [HTML 1 KB] [PDF 1978 KB] (252)
49 FU Qingquan, LIU Rui, ZHANG Wangang, WANG Haiou, CHEN Shoujiang, WANG Rongrong
  Progress in Our Understanding of the Influence of Protein Oxidation on the Quality of Fresh Meat with Different Packaging Treatments
    Meat Research   2019 Vol.33 (4): 49-54 [Abstract] (144) [HTML 1 KB] [PDF 1569 KB] (298)
60 WEI Jian, SUN Panpan, WANG Li, WANG Zirong
  Present Status and Future Prospects of Research on Tonur Barbecue
    Meat Research   2019 Vol.33 (4): 60-65 [Abstract] (147) [HTML 1 KB] [PDF 1603 KB] (392)
26 HE Ziyu, CHEN Zhen, HUANG Junyi, LIAO Xianyan, XU Baocai
  Optimization of the Preparation Process for Enzymatic Hydrolysate with Antioxidant Activity from Veal Protein and Formulation of an Active Peptide Oral Liquid
    Meat Research   2019 Vol.33 (3): 26-33 [Abstract] (133) [HTML 63 KB] [PDF 3547 KB] (143)
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