1	Comparative Analysis of Physicochemical Properties and Volatile Compounds in Chinese Bacon from Three Regions	2025 Vol.39(12):9-18
	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)
2	Research Progress on the Flavor Quality of Livestock and Poultry Meat and Its Nutritional Regulation Strategies	2026 Vol.40(5):73-81
	DUAN Xinyue, LI Qilong, HAN Mengmeng, GUO Qiuping, LI Fengna	[Abstract] (458) [HTML 0 KB][PDF 3611 KB] (927)
3	Changes in Physical and Flavor Quality during the Processing of Spicy Chicken	2025 Vol.39(10):75-84
	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)
4	Inhibitory Effect of Vitamin C on Heterocyclic Amines and N-Nitrosamines in Smoked and Cooked Beef Sausage	2025 Vol.39(10):17-24
	ZHOU Yajun, MA Zhiyuan, MA Qingshu, LI Zongping, WANG Zuozhao	[Abstract] (385) [HTML 0 KB][PDF 3155 KB] (912)
5	Effect of the Addition of Linseed Oil and Methionine Selenium to Fattening Feeds on the Quality of Pork Leg Meat	2026 Vol.40(6):10-18
	ZENG Qinyu, XIONG Yincen, SUN Yiming, TANG Jialing, HUI Teng, FANG Zhengfeng	[Abstract] (312) [HTML 0 KB][PDF 1979 KB] (852)
6	Preparation and Structural Characterization of Lüeyang Black-Bone Chicken Peptide-Calcium Chelate	2026 Vol.40(5):19-26
	CHEN Liwei, CHEN Rui, LI Haicheng, ZHOU Qinzhou, ZHANG Xinyue	[Abstract] (357) [HTML 0 KB][PDF 3941 KB] (754)
7	Effect and Mechanism of D-Isoascorbic Acid on the Efficacy of Sodium Nitrite as a Food Preservative and Color Fixative	2025 Vol.39(10):1-9
	TIAN Yanan, LI Teng, LIU Yuxuan, TANG Yanhong, ZHAO Jiansheng, TIAN Xiaojing, WANG Wenhang	[Abstract] (410) [HTML 0 KB][PDF 5115 KB] (667)
8	Effect of Frozen Storage Time of Camel Meat on the Characteristics of Its Myofibrillar Protein and Heat-Induced Gel	2025 Vol.39(12):60-68
	ZHENG Zengtuo, KANG Letian, MENGHE Bilige, JI Rimutu	[Abstract] (570) [HTML 0 KB][PDF 4420 KB] (607)
9	Effect of Different Cooking Methods on the Quality of Beef Ribeye Steaks	2025 Vol.39(12):19-25
	FU Jiale, Lü Jiachen, DI Qiqi, BI Jingran, HOU Hongman, ZHANG Gongliang	[Abstract] (620) [HTML 0 KB][PDF 2049 KB] (495)
10	Effect of Sheep Bone Collagen-Derived Antifreeze Peptides on Mutton Freshness during Superchilled Storage	2025 Vol.39(11):64-71
	ZUO Xiaojia, CHEN Xinwen, Panaer·YIDULA, Ayipaxia·ABUDUREXITI	[Abstract] (403) [HTML 0 KB][PDF 2761 KB] (470)
11	Quality Changes of Duolang Mutton Stored at Different Temperatures before and after Roasting and Boiling	2025 Vol.39(11):48-56
	CHENG Xiufeng, ZHAO Yuhang, REN Xiaona, WU Bin, SU Tingting, YU Yigang	[Abstract] (454) [HTML 0 KB][PDF 2850 KB] (456)
12	Changes in Beef Eating Quality and Shelf Life during Superchilled Storage	2025 Vol.39(11):39-47
	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)
13	Effects of Different Frozen Storage Temperatures on the Quality and Lipid Composition of Immersion-Frozen Grass Carp (Ctenopharyngodon idella) Meat	2026 Vol.40(6):49-57
	CHEN Ruizhi, ZHANG Wenjun, LUO Shucan, SONG Xianliang, Lü Bin, SITU Wenbei	[Abstract] (261) [HTML 0 KB][PDF 3069 KB] (434)
14	Effects of Different Reheating Methods on the Eating Quality and Flavor Changes of Prepared Deep-Fried Battered Meat Strips	2025 Vol.39(11):16-24
	ZHAN Jun, CAO Meng, CHEN Sen, SONG Fuxiang	[Abstract] (647) [HTML 0 KB][PDF 2840 KB] (386)
15	Effect of Vitamin C on the Flavour of Fasted Temporarily Reared Yellow Catfish (Pelteobagrus fulvidraco)	2025 Vol.39(10):10-16
	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)
16	Comparison of Nutritional Quality and Volatile Flavor Substances in Grazing and Housed Yak Meat	2025 Vol.39(12):1-8
	HAN Liping, LI Shengsheng, LIU Wen, GAO Dong, MA Jibing	[Abstract] (615) [HTML 0 KB][PDF 2887 KB] (366)
17	Nutrient Composition and Quality Properties of the Muscles of Three Small-Sized Species of Tuna	2025 Vol.39(11):9-15
	TIAN Shengmeng, YU Gang, MA Zhenhua, XUE Yong, XUE Changhu	[Abstract] (625) [HTML 0 KB][PDF 2858 KB] (303)
18	Rapid Determination of 12 Diuretic Residues in Pork by Modified QuEChERS Combined with Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry	2025 Vol.39(12):69-75
	ZHAN Hao, XUAN Lei, KONG Weiheng, LIU Wen, CHEN Ranran, MENG Xiaodi, ZHOU Xiaoying, Lü Yaning, HAN Fang, YU Xiaofeng	[Abstract] (356) [HTML 0 KB][PDF 2890 KB] (251)
19	Effects of Poria cocos Polysaccharide on the Physicochemical Properties and Gel Characteristics of Surimi Prepared from Fish in Nanwan Lake	2026 Vol.40(5):1-9
	CHEN Qiuyi, JIN Yuhui, YANG Liu, LI Jiuju, WANG Rongrong, XING Shujie	[Abstract] (489) [HTML 0 KB][PDF 6311 KB] (247)
20	Effects of Different Sterilization Methods on the Flavor of Ready-to-Eat Crayfish (Procambarus clarkii)	2026 Vol.40(7):47-55
	SHI Rongrong, HUANG Qi, TAN Hongyuan, WANG Shizhe, QIAO Yu, XIONG Guangquan, WU Qian, SHI Liu, PAN Fuwen	[Abstract] (337) [HTML 0 KB][PDF 3805 KB] (223)
21	Research Progress on Volatile Flavor Compounds in Meat Products	2026 Vol.40(7):81-93
	CHEN Meihua, ZHANG Yuhong, ZHONG Zhengchang, HU Yun, CIREN Wangmu, CAO Hanwen, LI Zhaomin, WANG Shanshan	[Abstract] (397) [HTML 0 KB][PDF 1592 KB] (211)
22	Effects of Different Scalding Temperatures on the Feather Removal Effect and Quality of White-Feathered Broilers	2025 Vol.39(11):25-30
	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)
23	Research Progress on Meat Preservation Technologies Based on Quality Assurance	2026 Vol.40(2):79-90
	SUN Yuanlong, LIU Huanhuan, LI Xiaoze, YUE Ziyi, LI Fangfei, XIA Xiufang	[Abstract] (435) [HTML 0 KB][PDF 2387 KB] (197)
24	Influence of Amount and Hydration Ratio of Added Quinoa Flour on the Gel Properties of Pork Myofibrillar Protein and the Quality of Emulsified Sausage	2026 Vol.40(5):10-18
	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)
25	Effect of Magnetic Field-Assisted Freezing on the Gel Properties of Myofibrillar Protein from Prepared Chicken Breast	2026 Vol.40(6):42-48
	DU Manting, ZHAO Ziqin, SHAN Shuaiqi, LI Junguang, LI Ke, MA Xiangjie, MENG Shaohua, ZHAO Jiansheng, BAI Yanhong	[Abstract] (293) [HTML 0 KB][PDF 2357 KB] (163)
26	Preparation of Porous High-Amylose Maize Starch and Its Effect on the Gel Properties of Surimi	2025 Vol.39(10):59-66
	ZHU Huijuan, FAN Rencui, NI Naping, WANG Zirui, ZHANG Yaqi, BAO Yulong, LI Haiteng	[Abstract] (385) [HTML 0 KB][PDF 2518 KB] (157)
27	Seasonal Variations of Enzymatic Characteristics of Myofibril-Bound Serine Protease in Grass Carp (Ctenopharyngodon idellus)	2026 Vol.40(8):1-9
	ZHOU Jiayi, HONG Hui, LUO Yongkang, TAN Yuqing	[Abstract] (336) [HTML 0 KB][PDF 2444 KB] (151)
28	Non-destructive Detection of Beef Freshness Using Near Infrared Spectroscopy Combined with Grid Search-Random Forest-Adaptive Boosting Algorithm	2025 Vol.39(11):1-8
	REN Zhilei, ZHAO Xiaoxiao, FENG Jing, BI Jingran, ZHANG Gongliang, HOU Hongman	[Abstract] (528) [HTML 0 KB][PDF 3102 KB] (138)
29	Effect of Lactic Acid Bacterial Fermentation on Flavor Formation in Model Air-Dried Sausage System	2026 Vol.40(2):1-6
	CHEN Qian, DOU Qingzhe, LI Jiatong, LU Jiasheng, LI Xiang’ao, GAO Yuan, LI Huiyao, WANG Huiping	[Abstract] (383) [HTML 0 KB][PDF 2303 KB] (131)
30	Effect of Partial Substitution of NaCl with KCl on the Endogenous Protease and Quality of Sour Meat	2026 Vol.40(1):1-9
	YUAN Canqi, SHANG Huali, HUANG Shiqi, HU Qingqing, TIAN Wen, WU Xinyu, ZHANG Xinxin, ZHONG Xiaolin, ZHU Qiujin, ZHOU Ying	[Abstract] (354) [HTML 0 KB][PDF 3974 KB] (125)