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Other articles related with "TS251.51":

	56	LI Xiangyuan, FEI Zhiguo, YANG Shuo, WANG Yu, ZHANG Lin, WU Jiaqiang, DING Zhiyong, YU Jiang, REN Sufang, MAO Yanwei
		Effect of Vacuum Skin Packaging and High-Oxygen Modified Atmosphere Packaging on the Quality and Microbial Properties of Chilled Pork during Storage
		Meat Research 2024 Vol.38 (3): 56-63 [Abstract] (80) [HTML 1 KB] [PDF 2719 KB] (32)

	17	LI Junnian, QUAN Wei, LOU Aihua, LIU Yan, SHEN Qingwu
		Optimization of the Production Process of Liquid-Smoked Bacon Using Liquid Smoke-Assisted Curing and Its Impact on Product Quality
		Meat Research 2024 Vol.38 (2): 17-27 [Abstract] (109) [HTML 1 KB] [PDF 3682 KB] (200)

	1	ZUO Yao, ZHU Lianxu, LU Hongzhao, REN Hongqiang, WANG Ling, WANG Shanshan, WU Guofei, ZHANG Tao
		Changes in Microbial Composition and Diversity during the Production of Zhenba Bacon
		Meat Research 2023 Vol.37 (5): 1-10 [Abstract] (184) [HTML 1 KB] [PDF 4136 KB] (903)

	28	WANG Borui, XU Dandan, GU Menglin, YAO Wei, WANG Yao, XIAO Fugang, WANG Deguo
		Development of Proofman-Ladder-Shape Melting Temperature Isothermal Amplification Method for Detection of Pig-Derived Components in Meat Products
		Meat Research 2023 Vol.37 (3): 28-32 [Abstract] (140) [HTML 46 KB] [PDF 2111 KB] (925)

	21	LI Xinyue, CAO Juanquan, XU Jing, TU Kang, WU Jie
		Effects of Ultrasonic-Assisted Curing on Eating Quality and Gel Properties of Minced Pork
		Meat Research 2022 Vol.36 (8): 21-28 [Abstract] (116) [HTML 1 KB] [PDF 2745 KB] (211)

	26	LI Qi, LI Xiaomin, JIANG Deming, TAN Xinyue, WANG Qing, ZHANG Xiaolin
		Determination of Flavor-Active Nucleotides in Cooked Pork by High Performance Liquid Chromatography
		Meat Research 2022 Vol.36 (3): 26-31 [Abstract] (167) [HTML 1 KB] [PDF 2727 KB] (180)

	1	CHEN Yuanyuan, LIU Wenxiu, MA Kaihua, YANG Hua, MA Lizhen
		Effects of Inoculating Lactic Acid Bacterial Starter Cultures on the Microbial Flora Dynamic Change and Sensory Quality of Air-Dried Sausage during the Ripening Process
		Meat Research 2022 Vol.36 (2): 1-8 [Abstract] (180) [HTML 1 KB] [PDF 2341 KB] (352)

	63	HUANG Zeying, LU Man
		Progress in Front of Package Labeling of Fresh Pork in China
		Meat Research 2022 Vol.36 (1): 63-68 [Abstract] (162) [HTML 1 KB] [PDF 2714 KB] (266)

	9	ZAN Bowen, ZHOU Xingchen, WANG Zhengxi, WENG Dehui, BAI Ting, ZHANG Jiamin, WANG Wei
		Effect of Microwave Reheating on Quality of Precooked Sautéed Shredded Pork with Sweet Bean Sauce
		Meat Research 2021 Vol.35 (11): 9-15 [Abstract] (122) [HTML 1 KB] [PDF 2361 KB] (260)

	28	HUANG Jingjing, ZHOU Yingqin, ZHANG Fusheng, YANG Mingliu, XIE Ningning
		Characterization of Aroma Components in Three Different Parts of Chinese Dry-Cured Hams Made from Six Local Pig Breeds in Anhui, China by Gas Chromatography-Ion Mobility Spectrometry
		Meat Research 2021 Vol.35 (8): 28-36 [Abstract] (117) [HTML 1 KB] [PDF 3307 KB] (482)

	24	BAI Jian
		Meatballs Incorporated with Maca: Optimization of Formulation and Cooking Conditions and Quality Characterization
		Meat Research 2021 Vol.35 (4): 24-29 [Abstract] (119) [HTML 1 KB] [PDF 2974 KB] (152)

	1	LIU Lulu, LI Xiuming, CHEN Yuanyuan, MA Lizhen, YANG Hua
		Effects of Microbial Nitrosation Inhibitors on the Quality of New Bacon
		Meat Research 2021 Vol.35 (2): 1-8 [Abstract] (177) [HTML 66 KB] [PDF 2237 KB] (222)

	37	ZHANG Zhengmin, CUI Cui, SONG Yushen, ZONG Zibing, ZHANG Jianchao, XIE Tingting, LI Jing, GU Qianhui, CHEN Conggui
		Effect of Partially Replacing Sucrose by Trehalose on the Quality Characteristics of Pork Jerky
		Meat Research 2020 Vol.34 (12): 37-42 [Abstract] (144) [HTML 68 KB] [PDF 2788 KB] (115)

	18	LIU Lulu, YAN Lijuan, LI Baihe, WANG Yang, MA Lizhen, YANG Hua
		Dynamic Changes in Contents of N-nitrosamine and Its Precursors in Restructured Bacon during Processing
		Meat Research 2020 Vol.34 (9): 18-24 [Abstract] (98) [HTML 1 KB] [PDF 0 KB] (51)

	33	JIANG Hao, CHEN Yuanyuan, YANG Lu, XU Wenyi, YANG Hua, MA Lizhen
		Effects of Mixed Natural Antioxidants on the Quality and Safety of Bacon
		Meat Research 2020 Vol.34 (7): 33-39 [Abstract] (134) [HTML 1 KB] [PDF 2619 KB] (128)

	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)

	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)

	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)

	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)

	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] (128) [HTML 1 KB] [PDF 2287 KB] (172)

	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] (144) [HTML 1 KB] [PDF 2228 KB] (178)

	30	ZHANG Kaihua, ZANG Mingwu, WANG Shouwei, LI Dan, ZHANG Zheqi, QIAO Xiaoling
		Progress on Spectroscopic Freshness Evaluation of Chilled Meat
		Meat Research 2016 Vol.30 (1): 30-35 [Abstract] (175) [HTML 1 KB] [PDF 1209 KB] (386)

	8	ZHANG Gensheng, GE Yingliang, NIE Zhiqiang, YUE Xiaoxia, HAN Bing
		Optimization of the Formulation of Low-Fat Pork Meatballs with Potato Dietary Fiber
		Meat Research 2015 Vol.29 (8): 8-12 [Abstract] (150) [HTML 1 KB] [PDF 1554 KB] (401)

	11	LI Maoshun, WEI Yuesheng, YI Zhongxin, XU Munong
		Optimization of Formulation of Traditional Pork-Fish Composite Meatballs
		Meat Research 2015 Vol.29 (6): 11-14 [Abstract] (146) [HTML 1 KB] [PDF 1511 KB] (534)

	26	JU Bin, Batuer ABULIKEMU, LIU Yana
		Optimization of Process for the Production of Chicken Sausage with Added Green Soybean by Response Surface Analysis
		Meat Research 2015 Vol.29 (4): 26-30 [Abstract] (218) [HTML 1 KB] [PDF 2014 KB] (304)

	1	XIAO Xiong, SHI Kefu, WU Shuangshuang, YAO Jing, XIE Tingting, CHEN Conggui
		Effects of Linear and Non-Linear Polysaccharides on the Gel Properties of Chicken Breast Myofibrillar Protein
		Meat Research 2015 Vol.29 (1): 1-5 [Abstract] (221) [HTML 1 KB] [PDF 1942 KB] (387)

	1	JIN Xiaoli;WANG Wu;CHEN Conggui;SHI Jiangtao;WEI Ling
		Effect of Sodium Reduction on Lipid Oxidation and Flavor of Duck Sausage
		Meat Research 2014 Vol.28 (12): 1-5 [Abstract] (127) [HTML 1 KB] [PDF 1569 KB] (363)

	4	LIU Wen-ying;TIAN Han-you;ZOU Hao;QIAO Xiao-ling;LI Jia-peng;CHEN Wen-hua;ZHANG Rui-mei;GUO Jian;YANG Xiu-li
		Relationship between Drip Loss and pH Value of Pork
		Meat Research 2014 Vol.28 (9): 4-6 [Abstract] (235) [HTML 1 KB] [PDF 847 KB] (585)

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