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2012 Vol. 26, No. 2
Published: 01 February 2012
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Comparisons of Histological Structure and Tenderness of longissimus dorsi in Different Crossbreeds of Beef Cattle
CAO Zhi，AO RIGELE，WANG Chun-jie，WANG Xiao-mei
DOI: 10.7506/rlyj1001-8123-201202001
2012 Vol. 26 (2): 1-3 [
Abstract
] (
99
)
全文
(
253
)
4
Effect of Staphylococcus carnosus Powder on the Color of Sausage
SHI Zhi-jia，ZANG Ming-wu，LU Yu
DOI: 10.7506/rlyj1001-8123-201202002
2012 Vol. 26 (2): 4-7 [
Abstract
] (
116
)
全文
(
218
)
8
Variations in Quality and Structural Characteristics of Yak Meat during Postmortem Aging
GUO Zhao-bin，HAN Lin，YU Qun-li
DOI: 10.7506/rlyj1001-8123-201202003
2012 Vol. 26 (2): 8-11 [
Abstract
] (
105
)
全文
(
209
)
12
Hot Air Drying Characteristics of Lean Pork Ham
WANG Man，ZHANG Hong-kang
DOI: 10.7506/rlyj1001-8123-201202004
2012 Vol. 26 (2): 12-16 [
Abstract
] (
104
)
全文
(
233
)
Processing Technology
17
Development of Low Salt Sichuan Style Bacon
ZHOU Ming-yue，CHEN Tao
DOI: 10.7506/rlyj1001-8123-201202005
2012 Vol. 26 (2): 17-22 [
Abstract
] (
111
)
全文
(
450
)
23
Optimization of Process Conditions for the Application of Strawberry Pigment in Pork Sausages
ZHOU Cun-liu，ZHANG Lin，WANG Hui，CHEN Cong-gui
DOI: 10.7506/rlyj1001-8123-201202006
2012 Vol. 26 (2): 23-26 [
Abstract
] (
111
)
全文
(
240
)
27
Development of Nutritional Sausage with Carrot and Celery Juices
GAO Xiao-ping，HUANG Xian-qing，ZHAO Gai-ming，LIU Yan-xia，SUN Ling-xia，LI Miao-yun，WANG Shu-xiao
DOI: 10.7506/rlyj1001-8123-201202007
2012 Vol. 26 (2): 27-30 [
Abstract
] (
114
)
全文
(
240
)
Analysis & Detection
31
Analysis of Volatile Compounds in Different Grades of Selected Beef
ZHU He，LUO Xin*，LIANG Rong-rong，HOU Xu，LI Ke，DONG Peng-cheng
DOI: 10.7506/rlyj1001-8123-201202008
2012 Vol. 26 (2): 31-33 [
Abstract
] (
107
)
全文
(
283
)
34
Determination of Flavor Substances in Fermented Pork by GC-MS
DU Xi-ling
DOI: 10.7506/rlyj1001-8123-201202009
2012 Vol. 26 (2): 34-36 [
Abstract
] (
107
)
全文
(
258
)
Package & Storage
37
Application of Formulated Natural Antioxidants in Sichuan Style Sausage
AN Pan-yu，CHEN Tao
DOI: 10.7506/rlyj1001-8123-201202010
2012 Vol. 26 (2): 37-42 [
Abstract
] (
146
)
全文
(
339
)
Reviews
43
Comparative Analysis of Standards for Veterinary Drug Residue Limits among China, the EU, Japan, the US and the Codex Alimentarius Commission （CAC）
TIAN Han-you，LI Jia-peng，ZHOU Tong，YANG Jun-na，ZANG Ming-Wu，QIAO Xiao-ling
DOI: 10.7506/rlyj1001-8123-201202011
2012 Vol. 26 (2): 43-46 [
Abstract
] (
125
)
全文
(
346
)
47
Reflections on Strict Supervision of the Quality and Safety of Meat Food
XIE Jun-hong
DOI: 10.7506/rlyj1001-8123-201202012
2012 Vol. 26 (2): 47-49 [
Abstract
] (
98
)
全文
(
253
)
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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
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