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1
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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]
( 647 )
[HTML 0 KB][PDF 2840 KB]
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2
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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]
( 625 )
[HTML 0 KB][PDF 2858 KB]
(303)
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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]
( 620 )
[HTML 0 KB][PDF 2049 KB]
(495)
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4
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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]
( 615 )
[HTML 0 KB][PDF 2887 KB]
(366)
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5
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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]
( 570 )
[HTML 0 KB][PDF 4420 KB]
(607)
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6
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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]
( 556 )
[HTML 0 KB][PDF 2366 KB]
(1619)
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7
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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]
( 548 )
[HTML 0 KB][PDF 3322 KB]
(99)
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8
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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]
( 528 )
[HTML 0 KB][PDF 3102 KB]
(138)
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9
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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]
( 515 )
[HTML 0 KB][PDF 3215 KB]
(115)
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10
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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]
( 511 )
[HTML 0 KB][PDF 7374 KB]
(54)
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11
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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]
( 499 )
[HTML 0 KB][PDF 3603 KB]
(80)
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12
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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]
( 498 )
[HTML 0 KB][PDF 2885 KB]
(113)
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13
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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]
( 490 )
[HTML 0 KB][PDF 1901 KB]
(91)
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14
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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]
( 489 )
[HTML 0 KB][PDF 6311 KB]
(247)
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15
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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]
( 483 )
[HTML 0 KB][PDF 2244 KB]
(434)
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16
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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]
( 478 )
[HTML 0 KB][PDF 3097 KB]
(58)
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17
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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]
( 458 )
[HTML 0 KB][PDF 5045 KB]
(78)
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18
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[Research Progress on the Flavor Quality of Livestock and Poultry Meat and Its Nutritional Regulation Strategies]
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2026 Vol.40(5):73-81 |
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DUAN Xinyue, LI Qilong, HAN Mengmeng, GUO Qiuping, LI Fengna |
[Abstract]
( 458 )
[HTML 0 KB][PDF 3611 KB]
(927)
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19
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[Effects of High Voltage Electrostatic Field Treatment on Muscle Quality and Water Distribution Characteristics in Channel Catfish]
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2026 Vol.40(5):27-35 |
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ZHANG Xianshan, GUO Bingbing, SHI Liu, CHEN Sheng, WU Wenjin, GUO Xiaojia, CHEN Lang, ZHOU Zhi, WANG Lan |
[Abstract]
( 455 )
[HTML 0 KB][PDF 4314 KB]
(55)
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20
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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]
( 454 )
[HTML 0 KB][PDF 1824 KB]
(99)
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21
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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]
( 454 )
[HTML 0 KB][PDF 2850 KB]
(456)
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22
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[Effect of Non-phosphate Water-Retaining Agents on the Quality Changes of Conditioned Snakehead Fillets during Frozen Storage]
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2026 Vol.40(1):74-82 |
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JIE Gang, WANG Haibin, WANG Qi, PENG Lijuan, LIU Zhengfang, LI Pei, XU Yi |
[Abstract]
( 443 )
[HTML 0 KB][PDF 4522 KB]
(70)
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23
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[Analysis of Muscle Protein Quality and Textural Characteristics of Sturgeon from 3 Different Regions in Guizhou]
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2025 Vol.39(10):34-39 |
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Lü Shenghan, ZHANG Xianbo, ZENG Shiyu, LUO Tianxun, QIN Ning, ZHOU Haiping, ZHOU Zhou |
[Abstract]
( 442 )
[HTML 0 KB][PDF 1817 KB]
(59)
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24
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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]
( 441 )
[HTML 0 KB][PDF 1654 KB]
(375)
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25
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[Research Progress on Meat Preservation Technologies Based on Quality Assurance]
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2026 Vol.40(2):79-90 |
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SUN Yuanlong, LIU Huanhuan, LI Xiaoze, YUE Ziyi, LI Fangfei, XIA Xiufang |
[Abstract]
( 435 )
[HTML 0 KB][PDF 2387 KB]
(197)
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26
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[Effects of Ultrasonic-Assisted Curing on the Quality of Low-Salt Chinese Cured Pork Belly]
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2026 Vol.40(5):45-51 |
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XI Linjie, YANG Dejing, WANG Zhaoyang, SU Wen, JIN Wengang |
[Abstract]
( 428 )
[HTML 0 KB][PDF 3640 KB]
(100)
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27
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[Research Progress on the Impact of Meat-Based Diets on Gut Microbiota]
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2026 Vol.40(1):89-96 |
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LIU Huaiyu, ZHANG Longyi, WANG Aodong, ZHOU Lianggui, XIE Shuyao, ZU Junmei, LIN Yuzhu, ZHANG Yin |
[Abstract]
( 425 )
[HTML 0 KB][PDF 1494 KB]
(52)
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28
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[Changes in Physical and Flavor Quality during the Processing of Spicy Chicken]
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2025 Vol.39(10):75-84 |
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DU Jinzhao, WU Jincheng, SUN Wei, ZHANG Yingying, WANG Yuan, HUA Weiming, GAI Shengmei, LIU Dengyong |
[Abstract]
( 418 )
[HTML 0 KB][PDF 3197 KB]
(920)
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29
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[Effects of Different Scalding Temperatures on the Feather Removal Effect and Quality of White-Feathered Broilers]
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2025 Vol.39(11):25-30 |
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CHANG Guangqiang, ZHANG Mingcheng, LI Yang, QI Yuxia, LI Hongyu, MIN Chengjun, FENG Miao, ZHENG Duoduo, LIU Dengyong |
[Abstract]
( 416 )
[HTML 0 KB][PDF 2382 KB]
(203)
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30
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[Influence of Amount and Hydration Ratio of Added Quinoa Flour on the Gel Properties of Pork Myofibrillar Protein and the Quality of Emulsified Sausage]
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2026 Vol.40(5):10-18 |
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SUN Dandan, JIANG Yiqi, LUO Xin, WANG Xiujiang, MAO Yanwei, YANG Xiaoyin, ZHANG Yimin, LIANG Rongrong |
[Abstract]
( 415 )
[HTML 0 KB][PDF 3448 KB]
(196)
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