Meat Research

Office Online

Submission Online

Peer Review

Editor-in-chief

Office Work

Journal Online

Accepted

Archive

Quick Search

2014 Vol. 28, No. 1 Published: 01 January 2014

Reviews Package & Storage Basic Research Quality and Safety Processing Technology

Basic Research

	1	Influence of Different Chilling Methods on Meat Quality of Hulunbeir Sheep
		CHEN Bing-ying;JIN Ye;YUAN Qian;WANG De-bao;ZHANG Hong-bo
		DOI: 10.7506/rlyj1001-8123-201401001
		2014 Vol. 28 (1): 1-3 [Abstract] ( 186 ) 全文 ( 294 )

Processing Technology

	4	Effect of Glucose Addition on Crucial Hurdle Factors for Salami Production
		ZHOU Tong;LI Jia-peng;ZOU Hao;PAN Xiao-qian;TIAN Han-you;LI Jin-chun;CHEN Wen-hua
		DOI: 10.7506/rlyj1001-8123-201401002
		2014 Vol. 28 (1): 4-7 [Abstract] ( 159 ) 全文 ( 317 )

	8	Extraction of Type Ⅰ Collagen from Sheep Tendon
		WANG Yue-hong;SHA Li-na
		DOI: 10.7506/rlyj1001-8123-201401003
		2014 Vol. 28 (1): 8-11 [Abstract] ( 138 ) 全文 ( 302 )

	12	Optimization of Fermentation Parameters for the Production of Vacuum Packaged Carp Jerky
		ZHANG Gen-sheng;SI Miao-fei;HOU Jing;ZHANG Ming-dong
		DOI: 10.7506/rlyj1001-8123-201401004
		2014 Vol. 28 (1): 12-16 [Abstract] ( 153 ) 全文 ( 356 )

Quality and Safety

	17	Applicability of Acid Value and Peroxide Value to Measure the Quality of Traditional Chinese Cured Meat
		LI He-nan;SHI Hong-xia;LI Ying-ying;CHEN Shu-min;WANG Shou-wei
		DOI: 10.7506/rlyj1001-8123-201401005
		2014 Vol. 28 (1): 17-21 [Abstract] ( 195 ) 全文 ( 564 )

Package & Storage

	22	Inhibitory Effect of 20 Kinds of Chinese Medicinal Herbs on Total Surface Bacteria of Red Meat
		CHEN Hui;ZHOU Yan-bing;AI Qi-jun
		DOI: 10.7506/rlyj1001-8123-201401006
		2014 Vol. 28 (1): 22-26 [Abstract] ( 161 ) 全文 ( 380 )

Reviews

	27	Biological Functions of Conjugated Linoleic Acid and Regulation of Its Content in Mutton
		YANG Jing;CHEN Yang;WANG De-bao;ZHAO Li-hua;JIN Ye
		DOI: 10.7506/rlyj1001-8123-201401007
		2014 Vol. 28 (1): 27-30 [Abstract] ( 153 ) 全文 ( 497 )

	31	Recent Progress in the Application of Near Infrared Spectroscopy in Qualitative Identification of Meat Products
		HUANG Wei;YANG Xiu-juan;ZHANG Yan-ming;HUANG Yu;TAO Lin-li
		DOI: 10.7506/rlyj1001-8123-201401008
		2014 Vol. 28 (1): 31-34 [Abstract] ( 160 ) 全文 ( 344 )

News

Download

	Online Submission

	Author Guidelines

	Remote Contribute Steps

	Manuscript Review Process

	Copyright Statement

	Submitting Template

	Ethical Standards

	Misconduct Processing

Links

	CHINA GENERAL CHAMBER COMMERCE

	BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP

	BEIJING ACADEMY OF FOOD SCIENCES

	CHNFOOD

	FOOD SCIENCE

	FOOD SCIENCE AND HUMAN WELLNESS

	JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

	JOURNAL OF FUTURE FOODS

Tel: 010-83155446/47/48/49/50　Fax: 010-83155436　E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.