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2025 Vol. 39, No. 5
Published: 31 May 2025
Reviews
Package & Storage
Basic Research
Processing Technology
Basic Research
1
Optimization of High-density Culture Medium for Staphylococcus carnosus Based on Artificial Neural Network-Genetic Algorithm
WANG Yi, ZHU Chaozhi, BAI Xueyuan, ZHENG Yangyi, ZHANG Xinjun, TONG Lin, ZHAO Gaiming
DOI: 10.7506/rlyj1001-8123-20241021-275
2025 Vol. 39 (5): 1-9 [
Abstract
] (
13
)
全文
(
12
)
10
Effect of Different Cooking Degrees on the Quality and Protein Digestibility of Procambarus clarkii
LIU Xuan, DU Liu, WANG Shizhe, HU Chuanfeng, LIU Dongyin, HUANG Yue, WANG Chao, QIAO Yu
DOI: 10.7506/rlyj1001-8123-20241017-272
2025 Vol. 39 (5): 10-19 [
Abstract
] (
6
)
全文
(
8
)
20
Influence of Different Salts on the Gelation Process and Properties of Surimi
SU Haixu, XIA Zhongyue, DENG Sha, LIU Siyu, XU Xinyu, Lü Yuanping
DOI: 10.7506/rlyj1001-8123-20241110-298
2025 Vol. 39 (5): 20-27 [
Abstract
] (
9
)
全文
(
8
)
Processing technology
28
Effect of Wet Aging Time on Aroma and Taste of Cooked Pork
HAO Rui, LI Haihua, ZHANG Kaihua, QIAO Jiayun, WANG Shouwei, ZHANG Zheqi, LI Dan, LI Xiaoman, ZHAO Bing, ZHANG Shunliang
DOI: 10.7506/rlyj1001-8123-20241031-290
2025 Vol. 39 (5): 28-35 [
Abstract
] (
6
)
全文
(
13
)
36
Effect of Combined Ultrasonic and Enzymatic Treatment on Physicochemical Properties of Myofibrillar Protein and Flavor of Beef Jerky
ZHANG Xinbin, ZHANG Qian, LI Junran, DU Wenjing, HU Weidong
DOI: 10.7506/rlyj1001-8123-20241028-287
2025 Vol. 39 (5): 36-43 [
Abstract
] (
7
)
全文
(
5
)
Package & Storage
44
Influence of Different Packing Methods on Quality of Gushi Duck Pieces during Storage and Kinetic Modeling of Changes in Quality Attributes
TU Jianqiu, ZHOU Zhou, CAO Meng, ZHANG Huanbo, ZHOU Feng, FENG Shuang, LI Jianfang
DOI: 10.7506/rlyj1001-8123-20241017-269
2025 Vol. 39 (5): 44-50 [
Abstract
] (
10
)
全文
(
5
)
51
Effect of Storage Conditions on the Quality of Prepared Chicken Soup Based on Gas Chromatography-Ion Mobility Spectrometry Combined with Quality Characterization
LI Yue, BAO Xiaolian, GUO Jing, SUN Yifan, SUN Ruonan, HE Daling, DANG Rui, LIU Suwen
DOI: 10.7506/rlyj1001-8123-20241016-262
2025 Vol. 39 (5): 51-59 [
Abstract
] (
11
)
全文
(
3
)
Reviews
60
Research Progress on New Nutritious Emulsion-Type Meat Products under the Context of One Health
LIU Yang, ZHANG Jingchen, MIAO Fangfang, MA Yangyang, LI Miaoyun, SUN Lingxia, ZHAO Gaiming
DOI: 10.7506/rlyj1001-8123-20241028-283
2025 Vol. 39 (5): 60-67 [
Abstract
] (
14
)
全文
(
10
)
68
Research Progress on the Functional Characteristics of Konjac Glucomannan and Its Application on Meat Product
ZHAO Yuhan, LI Liang, WANG Shaojun, LI Bin
DOI: 10.7506/rlyj1001-8123-20250113-011
2025 Vol. 39 (5): 68-78 [
Abstract
] (
9
)
全文
(
6
)
79
Research Progress on Microbial Diversity and Preservation Technologies for Fresh Pork across Different Retail Channels
MENG Qing, LI Ping, ZHOU Hui, LI Qi, CAI Kezhou, XU Baocai
DOI: 10.7506/rlyj1001-8123-20241024-281
2025 Vol. 39 (5): 79-86 [
Abstract
] (
12
)
全文
(
4
)
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