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2014 Vol. 28, No. 5
Published: 01 May 2014
Reviews
Package & Storage
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
Basic Research
1
Changes of TypeⅢCollagen in Intramuscular Connective Tissue during Growth of Ujumqin Sheep
WU Qiong;Lü Ya-qiong;ZHANG Dong-mei;BORJIGIN Gerelt
DOI: 10.7506/rlyj1001-8123-201405001
2014 Vol. 28 (5): 1-5 [
Abstract
] (
92
)
全文
(
282
)
6
Volumetric Shrinkage and Moisture Content Distribution of Dehydrated Pork Tenderloin
ZHANG Hou-jun;CUI Jian-yun;CHENG Xiao-yu;ZHANG Shun-liang;ZHANG Rei-mei;WANG Shou-wei;ZHANG Li-ping
DOI: 10.7506/rlyj1001-8123-201405002
2014 Vol. 28 (5): 6-10 [
Abstract
] (
118
)
全文
(
260
)
11
An Investigation of Skeletal Muscle Apoptosis during Postmortem Aging of Yak Meat
SUN Zhi-chang;YU Qun-li;HAN Lin;ZHANG Wen-hua;YANG Qin
DOI: 10.7506/rlyj1001-8123-201405003
2014 Vol. 28 (5): 11-15 [
Abstract
] (
90
)
全文
(
273
)
Processing Technology
16
Influence of Different Cooking Methods on the Eating and Hygienic Quality of Chopped Cold Chicken
CHEN Wen-bo;GUO Xin;XU Fen;LU Li-li;ZHANG Hong
DOI: 10.7506/rlyj1001-8123-201405004
2014 Vol. 28 (5): 16-19 [
Abstract
] (
101
)
全文
(
386
)
Analysis & Detection
20
Changes in Quality Attributes during Fermentation of Yak Meat
ZHANG Li;SUN Bao-zhong;WEI Jin-mei;ZHOU Yu-chun;WANG Li;YU Qun-li;XIE Peng;LI Hai-peng;LIU Xuan;BAO Gao-liang
DOI: 10.7506/rlyj1001-8123-201405005
2014 Vol. 28 (5): 20-24 [
Abstract
] (
83
)
全文
(
301
)
25
Determination of Residual Ofloxacin Enantiomers in Chicken Muscle by Liquid Chromatography
YE Yu-fei;LIU Yong-jun;ZHAO Jian;L Yan;WU Yin-liang
DOI: 10.7506/rlyj1001-8123-201405006
2014 Vol. 28 (5): 25-28 [
Abstract
] (
87
)
全文
(
390
)
Quality and Safety
29
Semi-Quantitative Risk Assessment of Yersinia enterocolitica in Fresh Meat
WANG Kai;WANG Hu-hu;YE Ke-ping;WANG Guang-yu;XU Xing-lian;ZHOU Guang-hong
DOI: 10.7506/rlyj1001-8123-201405007
2014 Vol. 28 (5): 29-32 [
Abstract
] (
111
)
全文
(
234
)
Package & Storage
33
Effects of Different Packaging Methods on Quality of Chilled Deer Meat
QIN Feng-xian;HU Tie-jun;YAN Xiao-xia;SUN Rao;LIU Jing;WANG Zhao-hui;ZHANG Feng-kuan;WU Jun;YOU Li-xin;YU Yan;LIU Fang;MA Jin-xi;ZHANG Tie-hua;ZHANG Hai-feng
DOI: 10.7506/rlyj1001-8123-201405008
2014 Vol. 28 (5): 33-36 [
Abstract
] (
100
)
全文
(
225
)
Reviews
37
Recent Progress in the Research of Zinc Protoporphyrin IX Formation in Nitrite-Free Dry-Cured Meat Products
HU Hong-hai;ZHANG Hong
DOI: 10.7506/rlyj1001-8123-201405009
2014 Vol. 28 (5): 37-40 [
Abstract
] (
98
)
全文
(
308
)
41
Protein Oxidation and Quality Control of Chinese Bacon
ZHANG Chun-jiang;HUANG Feng;HU Hong-hai;ZHANG Xue;ZHANG Hong;ZHANG Rui-mei
DOI: 10.7506/rlyj1001-8123-201405010
2014 Vol. 28 (5): 41-45 [
Abstract
] (
110
)
全文
(
466
)
46
Thinking of Enhancing Traditional Main Meal of Meat Processing Industry
ZHANG Hong;HUANG Feng;HU Hong-hai
DOI: 10.7506/rlyj1001-8123-201405011
2014 Vol. 28 (5): 46-49 [
Abstract
] (
102
)
全文
(
225
)
50
Recent Progress in the Research of Hurdle Factors for Freshwater Fish Preservation
LIANG Huan-qiu;ZHAO Bing;GONG Bing-de;CHEN Pei;LI Yuan-zhi
DOI: 10.7506/rlyj1001-8123-201405012
2014 Vol. 28 (5): 50-53 [
Abstract
] (
101
)
全文
(
331
)
54
Current Situation of Venison Processing and Utilization
YAN Xiao-xia;QIN Feng-xian;HU Tie-jun;SUN Rao;LIU Jing;WANG Zhao-hui;ZHANG Feng-kuan;YOU Li-xin;YU Yan;LIU Fang;MA Jin-xi;ZHANG Tie-hua
DOI: 10.7506/rlyj1001-8123-201405013
2014 Vol. 28 (5): 54-56 [
Abstract
] (
105
)
全文
(
326
)
57
Progress in Standards and Nutritional Evaluation Methods for Low-Sodium-Salt Foods
LIN Huan;WANG Hai-bin;CHEN Ji-wang;XU Wei
DOI: 10.7506/rlyj1001-8123-201405014
2014 Vol. 28 (5): 57-60 [
Abstract
] (
92
)
全文
(
368
)
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