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2017 Vol. 31, No. 5
Published: 26 May 2017
Reviews
Packaging & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Water Boiling Properties of Tibetan Oula Sheep Meat
WANG Zhenyu, JI Jianxin, ZHANG Dequan
DOI: 10.7506/rlyj1001-8123-201705001
2017 Vol. 31 (5): 1-4 [
Abstract
] (
187
)
全文
(
219
)
5
Effects of Different Basic Amino Acids on Quality Properties of Emulsion-Type Sausage
XU Peng, ZHENG Yadong, ZHU Xiaoxu, LI Shiyi, ZHOU Cunliu
DOI: 10.7506/rlyj1001-8123-201705002
2017 Vol. 31 (5): 5-9 [
Abstract
] (
121
)
全文
(
215
)
10
Correlative Analysis between Volatile N-Nitrosamine Content and Nutrients or Physicochemical Indexes in Surimi Products
XIONG Fengjiao, MA Lizhen, WANG Yang, ZHAO Shuangshuang
DOI: 10.7506/rlyj1001-8123-201705003
2017 Vol. 31 (5): 10-15 [
Abstract
] (
131
)
全文
(
309
)
Processing Technology
16
Effect of Flaxseed Meal and Food Gums on Texture Characteristics of Pork Sausage
FAN Liyan, CAO Qi, GAO Pengfei, ZHANG Yue, DONG Tungalag, SUN Wenxiu
DOI: 10.7506/rlyj1001-8123-201705004
2017 Vol. 31 (5): 16-20 [
Abstract
] (
121
)
全文
(
266
)
Packaging & Storage
21
Effect of Preservative Combinations on the Storage Quality of Western Tenderloin Sausages
ZHOU Hui, WU Xiang, XU Baocai
DOI: 10.7506/rlyj1001-8123-201705005
2017 Vol. 31 (5): 21-26 [
Abstract
] (
126
)
全文
(
249
)
27
Cooperative Effects of Sodium Acetate and Cinnamon Extract on the Quality Preservation of Pork during Super-Chilling Storage
WANG Kaili, LI Xiangyue, CHEN Ruiying, DANG Xiaoyan, ZHU Yingchun
DOI: 10.7506/rlyj1001-8123-201705006
2017 Vol. 31 (5): 27-32 [
Abstract
] (
124
)
全文
(
274
)
Analysis & Detection
33
Effect of Sterilization Temperature on Color and Flavor Properties of Pickled Sauced Meat
LI Yingnan, LIU Wenying, JIA Xiaoyun, ZHANG Shunliang, WANG Le, YANG Kai, CHEN Wenhua, QU Chao, XU Dian, CHENG Xiaoyu
DOI: 10.7506/rlyj1001-8123-201705007
2017 Vol. 31 (5): 33-39 [
Abstract
] (
164
)
全文
(
353
)
40
Rapid Determination of Uric Acid and Purines in Meat and Viscera of Cattle and Sheep from Qinghai Province by High Performance Liquid Chromatography
WANG Jingying, BO Haibo*, JI Shengjun, YANG Juan
DOI: 10.7506/rlyj1001-8123-201705008
2017 Vol. 31 (5): 40-45 [
Abstract
] (
134
)
全文
(
377
)
46
Molecular Biological Identification of Mutton Adulteration with Duck
SUN Haixin, SUN Pichun, LIU Wei, ZHANG Hui
DOI: 10.7506/rlyj1001-8123-201705009
2017 Vol. 31 (5): 46-50 [
Abstract
] (
114
)
全文
(
262
)
Reviews
51
Mechanism and Regulation of the Development of Southern Chinese Sausage Quality
WANG Wei, SONG Lang, ZHANG Jiamin, ZHANG Yin, XIONG Wei
DOI: 10.7506/rlyj1001-8123-201705010
2017 Vol. 31 (5): 51-54 [
Abstract
] (
120
)
全文
(
419
)
55
A Review of Current Standard Systems Concerning Meat and Meat Products in China
LI Jianghua, ZHANG Peng, SUN Xiaoyu, WANG Xueqi, SI Dinghua
DOI: 10.7506/rlyj1001-8123-201705011
2017 Vol. 31 (5): 55-59 [
Abstract
] (
127
)
全文
(
356
)
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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
Copyright © Editorial Board of Meat Research
Supported by:
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