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2016 Vol. 30, No. 6
Published: 09 June 2016
1
Processing Properties and Antioxidant Activity of Protein Hydrolysates from Bighead Carp (Aristichthys nobilis) Meat Produced with Two Different Proteases
LI Dongping, ZHANG Zhan, GUO Shanshan, LUO Yongkang
DOI: 10.15922/j.cnki.rlyj.2016.06.001
2016 Vol. 30 (6): 1-5 [
Abstract
] (
125
)
全文
(
297
)
6
Effects of Different Concentrations of L-Arginine on the Gel Properties of Chicken Breast Myosin
FU Yuan, ZHOU Cunliu
DOI: 10.15922/j.cnki.rlyj.2016.06.002
2016 Vol. 30 (6): 6-9 [
Abstract
] (
116
)
全文
(
296
)
10
Effects of Different Treatments on the Tenderness of semitendinosus Muscle from Xinjiang Thin-Haired Sheep
ZHANG Wen, LI Fang, Dadila·MAIMAITI, YU Qin, WANG Lin, ZHANG Yu, KONG Lingming
DOI: 10.15922/j.cnki.rlyj.2016.06.003
2016 Vol. 30 (6): 10-14 [
Abstract
] (
130
)
全文
(
370
)
15
Differential Proteomics Analysis of Fresh and Refrigerated longissimus dorsi Muscles of Organically Raised Yaks from the Qinghai-Tibetan Plateau
JIA Jianlei, ZHANG Qinwen, ZHANG Hongjian, LI Li, DING Xin, LI Hongzheng, ZHAO Jing
DOI: 10.15922/j.cnki.rlyj.2016.06.004
2016 Vol. 30 (6): 15-18 [
Abstract
] (
118
)
全文
(
266
)
19
Meat Quality Changes and Differences in Energy Metabolism of Normal and PSE Pork Muscle Different Carcass Parts during Postmortem Storage
GUO Shouli, HOU Liangzhong, GUO Xiaofeng, WEI Jian, WANG Zirong
DOI: 10.15922/j.cnki.rlyj.2016.06.005
2016 Vol. 30 (6): 19-24 [
Abstract
] (
140
)
全文
(
327
)
25
Ultrasonic Application for Stewing Pork Belly
LEI Chen, XIA Yanbing, CHE Zaiquan, REN Mei
DOI: 10.15922/j.cnki.rlyj.2016.06.006
2016 Vol. 30 (6): 25-28 [
Abstract
] (
116
)
全文
(
278
)
29
Investigation of Nine Volatile Nitrosamines in Sausages Marketed in Guangdong Province by Gas Chromatography Tandem Triple Quadrupole Mass Spectrometry (GC-MS-MS)
YU Weijun, QIU Yuesheng, WANG Pei, DENG Hong
DOI: 10.15922/j.cnki.rlyj.2016.06.007
2016 Vol. 30 (6): 29-34 [
Abstract
] (
133
)
全文
(
255
)
35
Application of DNA Barcoding for the Detection of Adulterants in Prepared Meat Products
CHEN Jian, YUE Qiaoyun, QIU Deyi
DOI: 10.15922/j.cnki.rlyj.2016.05.008
2016 Vol. 30 (6): 35-39 [
Abstract
] (
148
)
全文
(
338
)
40
Bioprotective Bacteria and Its Application in Meat Products: A Review
LIU Pengxue, HAN Qi, ZHENG Dongmei, KONG Baohua
DOI: 10.15922/j.cnki.rlyj.2016.06.009
2016 Vol. 30 (6): 40-44 [
Abstract
] (
111
)
全文
(
238
)
45
Clostridium perfringens in Meat Products and Its Inhibition by Different Methods: A Review
JIA Shanshan, LI Peijun, CHEN Conggui
DOI: 10.15922/j.cnki.rlyj.2016.06.010
2016 Vol. 30 (6): 45-51 [
Abstract
] (
188
)
全文
(
403
)
52
Progress in Research on the Control of Fat Oxidation in Meat Products
SHI Peiying, LI Renwei
DOI: 10.15922/j.cnki.rlyj.2016.06.011
2016 Vol. 30 (6): 52-56 [
Abstract
] (
128
)
全文
(
322
)
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