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2025 Vol. 39, No. 9
Published: 30 September 2025
Reviews
Quality & Safety
Basic Research
Processing Technology
Basic Research
1
Proximate Nutrient Characteristics of Biceps femoris and Longissimus dorsi Muscles of Hulunbuir Grassland Short-Tailed Sheep
SU Zhen, WU Zhihua, YI Lan, ZHU Sijia, GU Yu, GUO Jun
DOI: 10.7506/rlyj1001-8123-20241231-354
2025 Vol. 39 (9): 1-7 [
Abstract
] (
40
)
全文
(
18
)
8
Effect of Heating Temperature and Storage Time on Thermal Shrinkage Characteristics of Thawed Lamb
KONG Shiquan, LIU Sijia, SHI Zhenxiao, WANG Heda, ZHANG Zhisheng, QI Wenhui, RAO Weili, SHI Zidan, LI Jinhuo
DOI: 10.7506/rlyj1001-8123-20240918-244
2025 Vol. 39 (9): 8-14 [
Abstract
] (
26
)
全文
(
9
)
15
Preparation and Functional Characteristics of Calcium-Chelating Peptides from Horse Bone Marrow Collagen
ZHENG Lingna, ZHOU Chenglin, GUZALNUR·Askar, CAO Bo, PARHAT·Rozi
DOI: 10.7506/rlyj1001-8123-20250113-008
2025 Vol. 39 (9): 15-25 [
Abstract
] (
33
)
全文
(
5
)
26
Analysis of Mass Transfer Kinetics during Seriola dumerili Wet-Curing
CHEN Junbin, ZHANG Yajie, XIE Songzhen, WANG Minjie, ZHONG Saiyi, HONG Pengzhi, ZHU Chunhua, LIU Shouchun
DOI: 10.7506/rlyj1001-8123-20250120-016
2025 Vol. 39 (9): 26-34 [
Abstract
] (
34
)
全文
(
10
)
Processing technology
35
Effect of Staphylococcus xylosus YCC3 on the Quality of Fermented Sausage
DONG Yingying, LIU Ying, LI Xiaodong, HE Ning, ZHU Yingchun
DOI: 10.7506/rlyj1001-8123-20241231-355
2025 Vol. 39 (9): 35-42 [
Abstract
] (
34
)
全文
(
46
)
43
Evolution of Physicochemical Properties and Flavor of Low-Salt, Short-Term Fermented Largemouth Bass with Lactiplantibacillus plantarum
ZHOU Yangkaiming, YAN Zikang, LI Xiangxiang, ZHANG Tianyi, LI Zongjun
DOI: 10.7506/rlyj1001-8123-20250216-042
2025 Vol. 39 (9): 43-53 [
Abstract
] (
23
)
全文
(
10
)
54
Effect of Xylose-Assisted Salting on the Flavor Characteristics of Thermally Processed Mackerel Fillets
WANG Dajun, ZHANG Shumin, JIANG Xin, SHI Wenzheng
DOI: 10.7506/rlyj1001-8123-20241228-350
2025 Vol. 39 (9): 54-61 [
Abstract
] (
26
)
全文
(
9
)
Quality & Safety
62
Pollution Analysis and Health Risk Assessment of Perfluorinated Compounds in Commercially Available Pork and Its By-products
CHENG Yan, ZHANG Siwei, GAO Xiangna, LI Dongmei
DOI: 10.7506/rlyj1001-8123-20250113-009
2025 Vol. 39 (9): 62-68 [
Abstract
] (
32
)
全文
(
8
)
Reviews
69
Research Progress on the Application of Modified Polylactic Acid Materials in Meat Packaging
LI Xiao, GUO Nannan, WANG Cheng, KONG Xinxin, PAN Daodong, ZHANG Tao
DOI: 10.7506/rlyj1001-8123-20250120-017
2025 Vol. 39 (9): 69-77 [
Abstract
] (
32
)
全文
(
8
)
78
Meat Flavor Enhancement: A Comprehensive Review of Formation Mechanism, Key Influencing Factors, and Regulatory Strategies
WU Jie, LI Xinxin, JI Yebiao, LI Hao, YAO Zekai, WANG Ying, XIN Haiyun, LI Baohong, CHENG Leiyan, MENG Fanming
DOI: 10.7506/rlyj1001-8123-20250110-005
2025 Vol. 39 (9): 78-84 [
Abstract
] (
35
)
全文
(
21
)
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