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1
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[Comparison of Nutritional Quality and Volatile Flavor Substances in Grazing and Housed Yak Meat]
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2025 Vol.39(12):1-8 |
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HAN Liping, LI Shengsheng, LIU Wen, GAO Dong, MA Jibing |
[Abstract]
( 497 )
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(366)
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2
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[Effects of Different Reheating Methods on the Eating Quality and Flavor Changes of Prepared Deep-Fried Battered Meat Strips]
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2025 Vol.39(11):16-24 |
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ZHAN Jun, CAO Meng, CHEN Sen, SONG Fuxiang |
[Abstract]
( 496 )
[HTML 0 KB][PDF 2840 KB]
(384)
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3
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[Effect of Different Cooking Methods on the Quality of Beef Ribeye Steaks]
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2025 Vol.39(12):19-25 |
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FU Jiale, Lü Jiachen, DI Qiqi, BI Jingran, HOU Hongman, ZHANG Gongliang |
[Abstract]
( 476 )
[HTML 0 KB][PDF 2049 KB]
(495)
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4
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[Meat Flavor Enhancement: A Comprehensive Review of Formation Mechanism, Key Influencing Factors, and Regulatory Strategies]
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2025 Vol.39(9):78-84 |
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WU Jie, LI Xinxin, JI Yebiao, LI Hao, YAO Zekai, WANG Ying, XIN Haiyun, LI Baohong, CHENG Leiyan, MENG Fanming |
[Abstract]
( 476 )
[HTML 0 KB][PDF 1851 KB]
(271)
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5
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[Nutrient Composition and Quality Properties of the Muscles of Three Small-Sized Species of Tuna]
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2025 Vol.39(11):9-15 |
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TIAN Shengmeng, YU Gang, MA Zhenhua, XUE Yong, XUE Changhu |
[Abstract]
( 466 )
[HTML 0 KB][PDF 2858 KB]
(303)
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6
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[Effect of Frozen Storage Time of Camel Meat on the Characteristics of Its Myofibrillar Protein and Heat-Induced Gel]
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2025 Vol.39(12):60-68 |
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ZHENG Zengtuo, KANG Letian, MENGHE Bilige, JI Rimutu |
[Abstract]
( 440 )
[HTML 0 KB][PDF 4420 KB]
(607)
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7
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[Comparative Analysis of Physicochemical Properties and Volatile Compounds in Chinese Bacon from Three Regions]
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2025 Vol.39(12):9-18 |
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CHEN Yaling, XIE Jiaxi, WANG Haibin, PENG Lijuan, WANG Liuqing, ZHOU Changrong, LI Jiajian, LUO Zhongying |
[Abstract]
( 437 )
[HTML 0 KB][PDF 2366 KB]
(1619)
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8
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[Effect of Staphylococcus xylosus YCC3 on the Quality of Fermented Sausage]
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2025 Vol.39(9):35-42 |
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DONG Yingying, LIU Ying, LI Xiaodong, HE Ning, ZHU Yingchun |
[Abstract]
( 430 )
[HTML 0 KB][PDF 3197 KB]
(181)
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9
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[Proximate Nutrient Characteristics of Biceps femoris and Longissimus dorsi Muscles of Hulunbuir Grassland Short-Tailed Sheep]
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2025 Vol.39(9):1-7 |
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SU Zhen, WU Zhihua, YI Lan, ZHU Sijia, GU Yu, GUO Jun |
[Abstract]
( 412 )
[HTML 0 KB][PDF 2934 KB]
(202)
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10
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[Effect of Reheating on the Quality of Pre-prepared Braised Pork]
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2026 Vol.40(2):56-63 |
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LI Xiangxiang, DU Jin, ZHOU Yangkaiming, ZHANG Tianyi, PENG Qiangjian, LI Zongjun |
[Abstract]
( 412 )
[HTML 0 KB][PDF 3322 KB]
(99)
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11
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[Preparation and Functional Characteristics of Calcium-Chelating Peptides from Horse Bone Marrow Collagen]
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2025 Vol.39(9):15-25 |
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ZHENG Lingna, ZHOU Chenglin, GUZALNUR·Askar, CAO Bo, PARHAT·Rozi |
[Abstract]
( 409 )
[HTML 0 KB][PDF 5925 KB]
(60)
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12
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[Research Progress on the Application of Modified Polylactic Acid Materials in Meat Packaging]
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2025 Vol.39(9):69-77 |
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LI Xiao, GUO Nannan, WANG Cheng, KONG Xinxin, PAN Daodong, ZHANG Tao |
[Abstract]
( 404 )
[HTML 0 KB][PDF 2377 KB]
(159)
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13
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[Evolution of Physicochemical Properties and Flavor of Low-Salt, Short-Term Fermented Largemouth Bass with Lactiplantibacillus plantarum]
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2025 Vol.39(9):43-53 |
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ZHOU Yangkaiming, YAN Zikang, LI Xiangxiang, ZHANG Tianyi, LI Zongjun |
[Abstract]
( 394 )
[HTML 0 KB][PDF 3216 KB]
(1184)
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14
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[Effect of Sustained-Release Chlorine Dioxide on the Quality of Pork and Chicken under Different Storage Conditions]
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2025 Vol.39(12):53-59 |
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WAN Xiaohui, ZHANG Duoduo, GAO Bin, PENG Junxia, WANG Pei, LIU Yongfeng |
[Abstract]
( 394 )
[HTML 0 KB][PDF 1901 KB]
(91)
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15
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[Effect of Combined Chitosan-Chlorogenic Acid Treatment on the Preservation of Chilled Channel Catfish Fillets]
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2025 Vol.39(12):35-43 |
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LI Mengjiao, LI Yali, SHI Liu, WU Wenjin, XIONG Guangquan, WANG Lan, SUN Weiqing |
[Abstract]
( 392 )
[HTML 0 KB][PDF 3215 KB]
(115)
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16
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[Non-destructive Detection of Beef Freshness Using Near Infrared Spectroscopy Combined with Grid Search-Random Forest-Adaptive Boosting Algorithm]
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2025 Vol.39(11):1-8 |
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REN Zhilei, ZHAO Xiaoxiao, FENG Jing, BI Jingran, ZHANG Gongliang, HOU Hongman |
[Abstract]
( 392 )
[HTML 0 KB][PDF 3102 KB]
(138)
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17
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[Effect of Heating Temperature and Storage Time on Thermal Shrinkage Characteristics of Thawed Lamb]
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2025 Vol.39(9):8-14 |
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KONG Shiquan, LIU Sijia, SHI Zhenxiao, WANG Heda, ZHANG Zhisheng, QI Wenhui, RAO Weili, SHI Zidan, LI Jinhuo |
[Abstract]
( 388 )
[HTML 0 KB][PDF 4146 KB]
(66)
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18
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[Effects of Poria cocos Polysaccharide on the Physicochemical Properties and Gel Characteristics of Surimi Prepared from Fish in Nanwan Lake]
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2026 Vol.40(5):1-9 |
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CHEN Qiuyi, JIN Yuhui, YANG Liu, LI Jiuju, WANG Rongrong, XING Shujie |
[Abstract]
( 386 )
[HTML 0 KB][PDF 6311 KB]
(247)
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19
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[Crispness Evaluation and Process Optimization of Chaoshan Beef Meatballs Based on Starch Pretreatment]
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2026 Vol.40(3):45-54 |
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YAN Minyi, GUO Shanguang, XIAO Nan, AI Minmin |
[Abstract]
( 383 )
[HTML 0 KB][PDF 7374 KB]
(54)
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20
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[Effect of Xylose-Assisted Salting on the Flavor Characteristics of Thermally Processed Mackerel Fillets]
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2025 Vol.39(9):54-61 |
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WANG Dajun, ZHANG Shumin, JIANG Xin, SHI Wenzheng |
[Abstract]
( 378 )
[HTML 0 KB][PDF 4236 KB]
(68)
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21
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[Microemulsions of Essential Oils from Common Edible and Medicinal Plants for the Preservation of Chilled Pork]
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2025 Vol.39(12):26-34 |
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LI Lin, HU Ziyi, KUANG Liusha, ZHOU Lei, LOU Aihua, LIU Yan, QUAN Wei, SHEN Qingwu |
[Abstract]
( 371 )
[HTML 0 KB][PDF 2885 KB]
(113)
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22
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[Effect of Stewing Time on Changes in Characteristics and Flavor of Old Hen Soup]
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2026 Vol.40(2):48-55 |
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GUAN Haining, HE Wanmei, YANG Chang, HUA Weiming, WEI Cong, CHEN Miaoqing, LIU Dengyong, DIAO Xiaoqin |
[Abstract]
( 370 )
[HTML 0 KB][PDF 3603 KB]
(80)
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23
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[Changes in Beef Eating Quality and Shelf Life during Superchilled Storage]
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2025 Vol.39(11):39-47 |
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FENG Yujian, WANG Hongwei, MENG Lingxuan, LI Jiqiang, JIA Rongjie, HAO Jiangang, TONG Lin, ZHANG Yimin |
[Abstract]
( 366 )
[HTML 0 KB][PDF 2244 KB]
(434)
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24
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[Isolation, Identification, and Characterization of Gas-Producing Microorganisms from Ready-to-Eat Crayfish with Blown Pack Spoilage]
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2025 Vol.39(11):31-38 |
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MA Xiaojiang, SONG Ziwei, LI Congcong, BAI Yue, WANG Mengxin, SUN Zhilan, LIU Fang, WANG Daoying |
[Abstract]
( 361 )
[HTML 0 KB][PDF 3097 KB]
(58)
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25
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[Pollution Analysis and Health Risk Assessment of Perfluorinated Compounds in Commercially Available Pork and Its By-products]
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2025 Vol.39(9):62-68 |
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CHENG Yan, ZHANG Siwei, GAO Xiangna, LI Dongmei |
[Abstract]
( 361 )
[HTML 0 KB][PDF 2687 KB]
(140)
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26
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[Effect of Alkaline Amino Acid Addition on the Quality of Low-Salt Emulsified Sausage]
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2025 Vol.39(10):49-58 |
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SUN Qimeng, WU Yuqi, ZHAO Yanan, PAN Jinfeng, DONG Xiuping, BAI Yanhong, LI Shengjie |
[Abstract]
( 354 )
[HTML 0 KB][PDF 5045 KB]
(78)
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27
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[Effects of Endogenous Proteases on Meat Flavor: A Review]
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2025 Vol.39(11):72-81 |
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LIU Liping, HAO Danni, ZHANG Xinxiao, BIAN Huan, LI Pengpeng, WANG Daoying, XU Weimin |
[Abstract]
( 353 )
[HTML 0 KB][PDF 1824 KB]
(91)
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28
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[Analysis of Mass Transfer Kinetics during Seriola dumerili Wet-Curing]
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2025 Vol.39(9):26-34 |
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CHEN Junbin, ZHANG Yajie, XIE Songzhen, WANG Minjie, ZHONG Saiyi, HONG Pengzhi, ZHU Chunhua, LIU Shouchun |
[Abstract]
( 352 )
[HTML 0 KB][PDF 3489 KB]
(226)
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29
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[Quality Changes of Duolang Mutton Stored at Different Temperatures before and after Roasting and Boiling]
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2025 Vol.39(11):48-56 |
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CHENG Xiufeng, ZHAO Yuhang, REN Xiaona, WU Bin, SU Tingting, YU Yigang |
[Abstract]
( 347 )
[HTML 0 KB][PDF 2850 KB]
(456)
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30
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[Effect of Vitamin C on the Flavour of Fasted Temporarily Reared Yellow Catfish (Pelteobagrus fulvidraco)]
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2025 Vol.39(10):10-16 |
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SONG Xiangyue, LIU Shujin, HU Ao, XIONG Guangquan, WANG Lan, SHI Liu, CHEN Sheng, WANG Chao |
[Abstract]
( 333 )
[HTML 0 KB][PDF 1654 KB]
(375)
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