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2017 Vol. 31, No. 2
Published: 23 February 2017
1
Effect of Different Types of Starches on the Gel Properties of Grounded Rabbit Meat
SONG Cui, HE Zhifei, LI Hongjun
DOI: 10.7506/rlyj1001-8123-201702001
2017 Vol. 31 (2): 1-5 [
Abstract
] (
188
)
全文
(
332
)
6
Effects of Temperature on the Structure and Surface Hydrophobicity of Mixed Myofibrillar Proteins
LI Qingzheng, ZHANG Shunliang, LUO Yongkang, FENG Ligeng
DOI: 10.7506/rlyj1001-8123-201702002
2017 Vol. 31 (2): 6-10 [
Abstract
] (
220
)
全文
(
383
)
11
Analysis of Physicochemical Changes during Xuan’en Ham Processing
GENG Cuizhu, JI Xin, WANG Haibin, XU Wei, CHEN Jiwang, WANG Qi, XIONG YoulingL.
DOI: 10.7506/rlyj1001-8123-201702003
2017 Vol. 31 (2): 11-15 [
Abstract
] (
149
)
全文
(
322
)
16
Instant Boiling Characteristics of Oula Tibetan Sheep Meat
GAO Lingling, WANG Zhenyu, ZHANG Caixia, LI Zheng, ZHANG Dequan
DOI: 10.7506/rlyj1001-8123-201702004
2017 Vol. 31 (2): 16-20 [
Abstract
] (
174
)
全文
(
238
)
21
Optimization of Partial Replacement of NaCl with KCl Combined with Intensified High-Temperature Ripening for the Processing of Dry-Cured Ham
LI Lianghao, CHEN Wenbin, DAI Zhaoqi, WANG Jian, XU Xinglian, ZHANG Jianhao
DOI: 10.7506/rlyj1001-8123-201702005
2017 Vol. 31 (2): 21-27 [
Abstract
] (
181
)
全文
(
360
)
28
Effect of Modified Atmosphere Packaging on the Quality Changes of Pacific Saury during Cold Storage
YANG Zhen, GONG Hui, LIU Meng, TIAN Ying, SHI Zhijia, WANG Shouwei
DOI: 10.7506/rlyj1001-8123-201702006
2017 Vol. 31 (2): 28-32 [
Abstract
] (
145
)
全文
(
319
)
33
Pressurized Gas Thawing for Improved Quality of Frozen Tuna during Subsequent Storage
LIU Meng, SHI Zhijia, YANG Zhen, GONG Hui, CHEN Wenhua, WANG Shouwei
DOI: 10.7506/rlyj1001-8123-201702007
2017 Vol. 31 (2): 33-37 [
Abstract
] (
148
)
全文
(
231
)
38
Development of A Model to Evaluate the Quality Changes of Boiled Mutton during Storage Based on Factor Analysis
CHEN Hui, WU Liangliang, LUO Ruiming
DOI: 10.7506/rlyj1001-8123-201702008
2017 Vol. 31 (2): 38-44 [
Abstract
] (
154
)
全文
(
299
)
45
Multiplex Polymerase Chain Reaction Assay for Rapid Detection of Three Foodborne Pathogens in Low-Temperature Meat Products
LI Xinfu, WANG Zhouping, LI Cong, FANG Lingli, ZHAO Ying, XU Baocai
DOI: 10.7506/rlyj1001-8123-201702009
2017 Vol. 31 (2): 45-50 [
Abstract
] (
194
)
全文
(
312
)
51
Influence of Different Preservation Methods on Volatile Flavor Substances of Chilled Fresh Pork
ZHAO Bing, LI Su, ZHANG Shunliang, ZHOU Huimin, PAN Xiaoqian, LI Jiapeng, CHEN Wenhua, ZHAO Yan
DOI: 10.7506/rlyj1001-8123-201702010
2017 Vol. 31 (2): 51-56 [
Abstract
] (
163
)
全文
(
387
)
57
State of the Art in Worldwide Studies on Mechanism of Meat Quality Changes
ZHANG Zheqi, ZANG Mingwu, ZHANG Kaihua, LI Dan, CHENG Wenhua, LI Xiaoman
DOI: 10.7506/rlyj1001-8123-201702011
2017 Vol. 31 (2): 57-63 [
Abstract
] (
164
)
全文
(
807
)
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