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1
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[Influence of Partial Replacement of NaCl with Other Chloride Salts on the Regulation of Endogenous Enzymes and Texture Quality of Dry-Cured Pork Coppa]
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2025 Vol.39(4):1-10 |
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GAO Hang, ZHANG Xin, XI Liqin, LI Jiapeng, CHEN Xi, XIONG Suyue, WANG Shouwei |
[Abstract]
( 1063 )
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2
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[A Review of Factors Influencing the Freshness of Meat and Meat Products and Methods for Its Control]
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2025 Vol.39(2):55-66 |
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LUO Li, XU Su, FU Sheng, TAO Guangcan |
[Abstract]
( 747 )
[HTML 0 KB][PDF 5763 KB]
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3
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[Meat Quality Characteristics of Kazakh Sheep]
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2024 Vol.38(12):1-6 |
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BAI Feng, YU Lijuan, MAERZIYA·Yasen, AMINIGULI·Abulaizi, ZHANG Kai, YILIJIANG·Tuohetaerbieke, WANG Hongxian, LUO Chunyan, ZHANG Yuntao, NULIMANGULI·Abula, ZHANG Yanhua |
[Abstract]
( 745 )
[HTML 0 KB][PDF 1728 KB]
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4
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[Metagenomic Analysis of Microbial Contamination and Genetic Information in Cooked Chicken Feet Products]
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2024 Vol.38(11):1-11 |
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SONG Sheng, GUO Kunpeng, HAO Qin, WANG Fang, YAN Li, LI Zheng, ZHANG Jihong |
[Abstract]
( 744 )
[HTML 0 KB][PDF 3149 KB]
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5
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[Current Research Status and Future Development Trends of Fermented Meat Products]
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2025 Vol.39(8):71-83 |
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WEN Hao, RUI Luming, ZHANG Yawei |
[Abstract]
( 739 )
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(256)
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6
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[Effect of Cooking Time on the Quality of Shredded Beef under Different Cooking Methods]
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2024 Vol.38(11):28-33 |
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HUANG Kaizheng, LI Xiang, OUYANG Can, ZHU Zhenhua, TONG Guangsen, ZAN Bowen, XIAO Yalan, LI Yufeng |
[Abstract]
( 724 )
[HTML 0 KB][PDF 2474 KB]
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7
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[Changes in Sodium, Potassium Content and Physicochemical Properties of Sodium-Reduced Marinated Duck Legs and Brine during Repeated Marination Cycles]
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2025 Vol.39(8):34-42 |
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JIANG Jingchun, WU Mengzhao, WANG Haibin, WANG Liuqing, PENG Lijuan, LU Hongyan, WANG Qi |
[Abstract]
( 721 )
[HTML 0 KB][PDF 2783 KB]
(243)
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8
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[Preservation Effect of Liquid Cryogenic Freezing Technology on Braised Beef Sauce Packet]
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2025 Vol.39(4):40-47 |
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HUI Xuekuan, CUI Shoufu, XING Yanxia, ZHU He |
[Abstract]
( 708 )
[HTML 0 KB][PDF 3152 KB]
(316)
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9
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[Progress in Restructured Meat Products: Research and Application]
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2025 Vol.39(8):64-70 |
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CHENG Keyu, ZENG Xianjun, YU Limei, LIU Qiaoyu, HUANG Guiying, ZENG Xiaofang, WEI Xianling |
[Abstract]
( 700 )
[HTML 0 KB][PDF 2067 KB]
(232)
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10
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[A Review of Technologies for Freshness Detection of Meat and Meat Products]
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2025 Vol.39(1):64-71 |
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HOU Zhixuan, ZHANG Duoduo, YAO Pingbo, LIU Yongfeng |
[Abstract]
( 694 )
[HTML 0 KB][PDF 1711 KB]
(352)
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11
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[Optimization of Processing Conditions for Precooked Shrimp Cake Using Response Surface Methodology]
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2024 Vol.38(12):34-41 |
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WANG Yiquan, LIU Cikun, LI Xuepeng, LI Jianrong, XU Li, DONG Hao, WANG Jinmei, WEI Zhengpeng, JI Guangren |
[Abstract]
( 685 )
[HTML 0 KB][PDF 4076 KB]
(248)
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12
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[Research Progress on the Functional Characteristics of Konjac Glucomannan and Its Application on Meat Product]
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2025 Vol.39(5):68-78 |
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ZHAO Yuhan, LI Liang, WANG Shaojun, LI Bin |
[Abstract]
( 679 )
[HTML 0 KB][PDF 1967 KB]
(1355)
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13
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[A Review of Factors Influencing Astaxanthin Bioavailability and Methods for Its Improvement]
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2025 Vol.39(7):73-80 |
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CHEN Fangtian, GU Caixia, ZHOU Qingxin, ZHANG Yong, GAO Hui |
[Abstract]
( 679 )
[HTML 0 KB][PDF 2473 KB]
(2934)
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14
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[Isolation, Purification, Structural Identification and Action Mechanism of Antioxidant Peptides Derived from Porcine Bones]
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2025 Vol.39(3):8-17 |
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CHEN Lulu, LEI Yang, HAO Yangxue, Lü Yangyong, WEI Shan, ZHAO Fengguang, HU Yuansen |
[Abstract]
( 675 )
[HTML 0 KB][PDF 5249 KB]
(501)
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15
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[Mechanisms of Action and Application of Probiotics for the Prevention and Control of Listeria monocytogenes Biofilm Formation: An Update]
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2024 Vol.38(11):64-73 |
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WU Tongxuan, YANG Huixuan, HU Anqi, LIU Yunge, ZHANG Yimin |
[Abstract]
( 674 )
[HTML 0 KB][PDF 2448 KB]
(4821)
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16
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[Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Coupled with Odor Activity Value to Analyze the Effect of Different Deodorization Methods on Volatile Flavor Substances in Chicken Feet]
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2025 Vol.39(4):17-23 |
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ZHANG Lihua, WANG Ziyang, WANG Wenbo, FAN Wen, BAI Yang, ZONG Wei |
[Abstract]
( 665 )
[HTML 0 KB][PDF 2836 KB]
(276)
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17
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[Effect of Different pH on Papain Activity and Its Molecular Mechanism]
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2024 Vol.38(10):9-14 |
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DAI Wen, HUANG Yechuan, HAN Jiayu, HU Xiao, LI Diandian, GUAN Sitong |
[Abstract]
( 649 )
[HTML 0 KB][PDF 3014 KB]
(224)
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18
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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]
(386)
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19
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[Effects of Co-fermentation with Kocuria rhizophila and Lactiplantibacillus plantarum on Sausage Quality and Bacterial Community]
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2025 Vol.39(2):1-10 |
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CHEN Junfei, SHEN Hui, ZHANG Keming, TANG Huihua, HU Yongjin, XIAO Hua, LI Hong, LIU Biqin, SHI Qiao |
[Abstract]
( 645 )
[HTML 0 KB][PDF 3606 KB]
(564)
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20
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[Research Progress on the Impact of Cooking Doneness on the Quality of Beef Products]
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2025 Vol.39(8):57-63 |
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HAN Di, QIAN Cong, HU Junwei, XIE Peng, LIU Xiaochang, ZHANG Songshan, SUN Baozhong, ZANG Mingwu, LEI Yuanhua |
[Abstract]
( 644 )
[HTML 0 KB][PDF 1814 KB]
(283)
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21
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[Effect of Wet Aging Time on Aroma and Taste of Cooked Pork]
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2025 Vol.39(5):28-35 |
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HAO Rui, LI Haihua, ZHANG Kaihua, QIAO Jiayun, WANG Shouwei, ZHANG Zheqi, LI Dan, LI Xiaoman, ZHAO Bing, ZHANG Shunliang |
[Abstract]
( 637 )
[HTML 0 KB][PDF 2780 KB]
(903)
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22
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[Effect of Different Additives on the Quality and Uric Acid-Lowering Potential of Surimi Gels]
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2025 Vol.39(1):1-8 |
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CAO Shuning, YIN Tao, LIU Ru, HUANG Qilin, MA Huawei, HU Yang, LIU Youming, YOU Juan |
[Abstract]
( 627 )
[HTML 0 KB][PDF 3147 KB]
(536)
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23
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[Quality Changes of Ningxia Beef Cattle By-products during Frozen Storage]
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2025 Vol.39(4):48-55 |
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WANG Xiaojing, WANG Jinsong, XU Feiran, ZHAO Zidan, FU Qihua |
[Abstract]
( 626 )
[HTML 0 KB][PDF 4596 KB]
(331)
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24
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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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25
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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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26
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[Quality Changes of Raw Surimi Gel during Frozen Storage]
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2025 Vol.39(8):10-15 |
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SU Zhaoxin, YANG Huifang, GAO Hanpu, AN Yueqi, XIONG Shanbai |
[Abstract]
( 619 )
[HTML 0 KB][PDF 2311 KB]
(111)
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27
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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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28
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[Research Progress on the Application of Sensory Analysis to Grilled Meat]
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2025 Vol.39(4):65-72 |
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TANG Yan, XIE Peng, LIU Xiaochang, ZANG Mingwu, ZHANG Songshan, ZHOU Yuqing, LIU Lei, GU Xuedong |
[Abstract]
( 614 )
[HTML 0 KB][PDF 2234 KB]
(175)
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29
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[Analysis of Meat Quality Traits and Nutrient Composition of Binglangjiang and Dehong Buffaloes]
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2025 Vol.39(1):9-17 |
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DU Zhiyong, SHEN Xiaojing, ZHANG Hao, ZHANG Meng, ZHANG Lijuan, ZHANG Lixin, HUANG Qin, YIN Fuyao, MEI Guodong, MAO Huaming, LI Qing |
[Abstract]
( 614 )
[HTML 0 KB][PDF 2783 KB]
(1406)
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30
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[Effects of Different Heating Methods on Beef Quality and Volatile Flavor]
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2025 Vol.39(8):24-33 |
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ZAN Bowen, PENG Congyue, BAI Ting, TONG Guangsen, PENG Yuqing, XIAO Yi, HUANG Kaizheng, LI Xiang |
[Abstract]
( 608 )
[HTML 0 KB][PDF 4931 KB]
(503)
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