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1
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[A Review of the Working Principle of Electronic Nose Gas Sensor and Its Application in Meat Adulteration Detection]
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2023 Vol.37(3):60-66 |
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XIE Xinru, ZHANG Dequan, LI Shaobo, HOU Chengli, ZHENG Xiaochun, CHEN Li |
[Abstract]
( 2931 )
[HTML 63 KB][PDF 2393 KB]
(419)
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2
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[Status Quo, Problems and Future Prospects of Prepared Dishes]
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2022 Vol.36(9):37-42 |
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WANG Wei, ZHANG Rui, ZHANG Jiamin, WU Zhoulin |
[Abstract]
( 1051 )
[HTML 0 KB][PDF 1670 KB]
(3208)
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3
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[Recent Progress in Quality Evaluation of Aquatic Products]
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2022 Vol.36(6):53-59 |
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CHEN Shengjun, ZHANG Xiaofan, PAN Chuang, XUE Yong, WANG Yueqi, WU Yanyan, HUANG Hui, HU Xiao |
[Abstract]
( 327 )
[HTML 0 KB][PDF 1619 KB]
(294)
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4
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[Progress in Research on the Effect of Sous-Vide on the Eating Quality and Shelf-life of Meat Products]
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2022 Vol.36(12):49-56 |
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LIU Xinrui, KONG Baohua, XIA Xiufang, SUN Fangda, ZHANG Hongwei, LIU Qian |
[Abstract]
( 315 )
[HTML 0 KB][PDF 2277 KB]
(429)
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5
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[Basic Nutrients and Volatile Components of Spent Tibetan Hen Meat]
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2023 Vol.37(4):1-6 |
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LI Xiaomin, WANG Qing, LI Qi, SUOLANG Zhaxi, LI Guowei, ZHANG Qifan, ZHANG Xiaolin, TAN Xinyue |
[Abstract]
( 285 )
[HTML 0 KB][PDF 1654 KB]
(196)
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6
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[Progress in Research on the Effect of Sodium on Meat Product Quality and Sodium Reduction Technologies]
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2022 Vol.36(7):61-68 |
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RUI Litong, LI Haijing, ZHANG Tingting, GUO Qi, LI Zihao, XIA Xiufang |
[Abstract]
( 268 )
[HTML 0 KB][PDF 1845 KB]
(698)
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7
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[Effect of Low Magnetic Field Freezing on Structural and Functional Properties of Myofibrillar Proteins in Silver Carp Muscle]
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2022 Vol.36(6):1-8 |
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LU Xiaoyan, LIU Li, HUANG Wenzhe, CONG Haihua, LI Hao |
[Abstract]
( 248 )
[HTML 0 KB][PDF 2553 KB]
(110)
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8
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[Effects of Sodium Bicarbonate on Processing and Cold Storage Properties of Poached Beef Slices]
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2023 Vol.37(1):21-25 |
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KANG Zhuangli, YAO Penglei, GAO Zaishang, SONG Zhaojun, MA Huanjun |
[Abstract]
( 241 )
[HTML 0 KB][PDF 1896 KB]
(314)
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9
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[Salt Reduction Technologies in Meat Processing: Recent Progress and Future Applications]
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2022 Vol.36(7):54-60 |
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WANG Wei, ZHANG Rui, ZHANG Jiamin, YANG Yixi, BAI Ting, JI Lili |
[Abstract]
( 231 )
[HTML 0 KB][PDF 1568 KB]
(313)
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10
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[Theoretical Aspects of Meat Tenderness and Research Progress on Meat Tenderization]
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2023 Vol.37(4):34-40 |
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BAO Yulong, XU Wanjun, JIA Shiliang, ZHANG Yaqi, GAO Ruichang |
[Abstract]
( 231 )
[HTML 0 KB][PDF 2197 KB]
(429)
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11
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[Analysis and Exploitation of Meat Characteristics in Castrated Holstein Bulls]
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2024 Vol.38(1):1-9 |
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WANG Haitang, WANG Shouwei, LI Jiapeng, ZHAO Yan, YANG Junna, ZOU Hao, LI Xiang, QU Chao |
[Abstract]
( 230 )
[HTML 0 KB][PDF 5209 KB]
(314)
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12
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[Effect of Chitosan-Spearmint (Mentha spicata L.) Essential Oil Composite Films on Preservation of Sauced Pork]
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2023 Vol.37(10):37-41 |
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LIU Yuchen, QU Mengrui, CAO Kaiyang, WANG Dongying |
[Abstract]
( 228 )
[HTML 0 KB][PDF 2273 KB]
(226)
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13
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[Differences in Meat Quality Characteristics of 10 Different Sheep Breeds in Hotan, Xinjiang]
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2023 Vol.37(4):7-12 |
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WANG Jing, WANG Quanfeng, LIU Li, JIANG Xiaomei, YANG Huiguo |
[Abstract]
( 227 )
[HTML 0 KB][PDF 1626 KB]
(574)
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14
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[Comparative Study on Slaughter Performance and Meat Quality of Laiwu Black Goats Slaughtered at Different Ages]
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2022 Vol.36(5):21-28 |
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WANG Weiting, ZHOU Meng, DU Pengfei, MA Yanli, HU Peng, CAO Hongfang, LI Qiang, LIU Yaobo, WANG Shoujing, LIU Xiaoxiao, HOU Chengli |
[Abstract]
( 220 )
[HTML 0 KB][PDF 2329 KB]
(59)
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15
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[Effect of L-Histidine on Structural Characteristics and in Vitro Digestibility of Myofibrillar Protein at Low and High Salt Concentrations]
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2022 Vol.36(7):1-6 |
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GUO Xiuyun, XU Shuangyi, CAO Siyu, ZHANG Yawei |
[Abstract]
( 215 )
[HTML 0 KB][PDF 2206 KB]
(132)
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16
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[Research Progress on Processing Technology and Volatile Flavor Substances of Roasted Mutton]
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2023 Vol.37(4):54-60 |
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HU Yanyan, LIU Chengjiang, LI Yuhui, LU Shiling |
[Abstract]
( 215 )
[HTML 0 KB][PDF 2133 KB]
(327)
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17
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[Optimization of Fermentation Process for Chicken Liver by Response Surface Methodology]
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2022 Vol.36(8):13-20 |
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MA Jingjing, WU Yujie, LI Liang, HUANG Jin, YANG Jing, YANG Biao, ZOU Ye, WANG Daoying, XU Weimin |
[Abstract]
( 211 )
[HTML 0 KB][PDF 3281 KB]
(199)
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18
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[Progress in Application of Edible Mushrooms in Meat Products]
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2022 Vol.36(8):49-56 |
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LI Chunlan, ZOU Yufeng, ZHANG Yujie, LIU Dengyong |
[Abstract]
( 208 )
[HTML 0 KB][PDF 1719 KB]
(364)
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19
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[Progress in Multi-omics Research on Flavor Formation Mechanism in Fermented Aquatic Foods]
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2022 Vol.36(9):43-50 |
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CHEN Jian, WANG Wanwan, LI Huan, WANG Feifei, FU Linglin, DONG Ke, JIA Linyu, WANG Yanbo |
[Abstract]
( 199 )
[HTML 0 KB][PDF 2010 KB]
(857)
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20
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[Effects of Different Reducing Sugars on Gel Quality of Silver Carp Surimi]
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2023 Vol.37(2):6-11 |
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LIU Junya, SHI Wenzheng, ZHU Xueshen |
[Abstract]
( 198 )
[HTML 0 KB][PDF 2318 KB]
(468)
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21
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[Isolation and Identification of Dominant Microorganisms in Daobanxiang Cured Meat]
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2022 Vol.36(5):7-13 |
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ZHU Hanlin, XU Baocai, HUANG Qianli |
[Abstract]
( 196 )
[HTML 0 KB][PDF 2246 KB]
(90)
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22
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[Mechanism of Adsorption of Volatile Flavor Compounds by Proteins, Lipids and Their Interaction in Meat Products: A Review]
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2023 Vol.37(4):41-47 |
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NIE Ruotong, WEI Xiangru, ZHANG Dequan, WANG Zhenyu, LIU Huan |
[Abstract]
( 195 )
[HTML 0 KB][PDF 2826 KB]
(561)
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23
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[Recent Progress on the Application of Lactic Acid Bacteria in Fermented Meat Products]
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2022 Vol.36(10):51-56 |
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LI Yueming, ZHANG Gensheng |
[Abstract]
( 195 )
[HTML 0 KB][PDF 1693 KB]
(333)
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24
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[Recent Progress of Cold Plasma Technology in the Preservation of Aquatic Products]
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2022 Vol.36(6):60-66 |
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LAN Weiqing, CHEN Xuening, XIE Jing |
[Abstract]
( 195 )
[HTML 0 KB][PDF 2093 KB]
(284)
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25
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[Research Progress on Fenton Reaction-Induced Meat Protein Oxidation and Its Inhibition]
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2023 Vol.37(5):72-80 |
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CHEN Ziting, CHEN Mengting, SUN Zhida |
[Abstract]
( 194 )
[HTML 0 KB][PDF 2146 KB]
(2190)
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26
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[Changes in Muscle Quality of Wuchang Bream during Live Transportation]
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2022 Vol.36(6):42-47 |
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PENG Ling, YOU Juan, WANG Lan, LIAO Tao, XIONG Shanbai, YIN Tao |
[Abstract]
( 192 )
[HTML 0 KB][PDF 2296 KB]
(79)
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27
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[Research Progress on Nutritional Evaluation of and Processing and Preservation Technologies for Channa argus]
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2023 Vol.37(2):40-45 |
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CHEN Shengjun, LU Meiming, XIANG Huan, XUE Yong, HUANG Hui, LI Laihao, HU Xiao |
[Abstract]
( 192 )
[HTML 0 KB][PDF 1835 KB]
(481)
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28
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[Effects of Different Cooking Methods on the Physicochemical Properties and Flavor of Crawfish (Procambarus clarkia)]
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2023 Vol.37(5):49-56 |
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DU Liu, QIU Wenxing, LIU Dongyin, XIONG Guangquan, QIAO Yu, WANG Lan, WANG Chao |
[Abstract]
( 189 )
[HTML 0 KB][PDF 3381 KB]
(331)
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29
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[Status Quo of Prepared Meat Dishes and Their Chemical Safety Control Strategies]
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2022 Vol.36(9):58-64 |
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LI Zekun, LI Linqiang, LIU Yongfeng |
[Abstract]
( 188 )
[HTML 0 KB][PDF 1794 KB]
(816)
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30
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[Quality Changes in Pork-Fish Composite Meatballs during Storage]
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2023 Vol.37(2):26-31 |
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DANG Meiqi, YANG Mei, AN Yueqi, LI Xiaodong, XIONG Shanbai |
[Abstract]
( 186 )
[HTML 0 KB][PDF 2491 KB]
(210)
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