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2010 Vol. 24, No. 3
Published: 01 March 2010
Project review
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
Global Technical Research of Meat Science and Introduction of International Congress of Meat Science and Technology (ICoMST)
ZOU Yufeng;LIU Dengyong;XU Xinglian;ZHOU Guanghong
DOI: 10.7506/rlyj1001-8123-201003001
2010 Vol. 24 (3): 3-9 [
Abstract
] (
295
)
全文
(
460
)
10
The Situation and Task of China Meat Industry in 2010
CMA
DOI: 10.7506/rlyj1001-8123-201003002
2010 Vol. 24 (3): 10-12 [
Abstract
] (
132
)
全文
(
226
)
13
Guidance Inspired by the Beef Grading System of in and out of China to the Construction of Our Beef Quality Estimation Standard
SHI Jie;PENG Zengqi;CHEN Qiliang;WANG Rongrong;JIN Hongguo
DOI: 10.7506/rlyj1001-8123-201003003
2010 Vol. 24 (3): 13-15 [
Abstract
] (
141
)
全文
(
307
)
16
Research Advance of Beef Cut Both at Home and Abroad
WU Bin;LI Haipeng;ZHANG Songshan;SUN Baozhong
DOI: 10.7506/rlyj1001-8123-201003004
2010 Vol. 24 (3): 16-17 [
Abstract
] (
133
)
全文
(
492
)
18
The Management and Future of Pig Slaughter
WANG Xueping
DOI: 10.7506/rlyj1001-8123-201003005
2010 Vol. 24 (3): 18-20 [
Abstract
] (
113
)
全文
(
271
)
Basic Research
21
Correlation Activity of Metmyoglobin Reductase with Meat Color Stability
WANG Yonglin;ZHAO Jiansheng
DOI: 10.7506/rlyj1001-8123-201003006
2010 Vol. 24 (3): 21-25 [
Abstract
] (
122
)
全文
(
360
)
26
Characteristics of Fermentation Starter in Fermented Beef Jerky
LI Jiang;ZHOU Hong;YANG Yanbin;LI Kaixiong
DOI: 10.7506/rlyj1001-8123-201003007
2010 Vol. 24 (3): 26-30 [
Abstract
] (
129
)
全文
(
345
)
Processing Technology
31
Functional Properties of Porcine Blood Peptides
ZHANG Lijuan;WU Mingwen;ZHAO Delu;CAI Kezhou;CHEN Weitao;CHENG Yuming
DOI: 10.7506/rlyj1001-8123-201003008
2010 Vol. 24 (3): 31-35 [
Abstract
] (
107
)
全文
(
392
)
36
Preparing Quick Freezing Chicken Meatball Added Dietary Fiber
FEI Yingmin
DOI: 10.7506/rlyj1001-8123-201003009
2010 Vol. 24 (3): 36-39 [
Abstract
] (
146
)
全文
(
459
)
Quality and Safety
40
The Effect of Hsian-tsao on Storage Characteristics of Pasteurized Beef Ham
CHEN Zhuocheng;GUO Shangguang;ZHOU Quan;JIANG Aimin;YOU Chuzhen;XIE Min;LI Junguang;YU Zhong;HUANG Zuokun
DOI: 10.7506/rlyj1001-8123-201003010
2010 Vol. 24 (3): 40-44 [
Abstract
] (
111
)
全文
(
218
)
45
Physical, Chemical and Sensory Changes in Four Different Modified Atmosphere Packaging on Chilled Pork in Cold Storage
ZHAO Jiansheng;CHAI Huiyue;HUANG Xianqing;FENG Kun;ZHAO Guanghui;CAO Cuihong
DOI: 10.7506/rlyj1001-8123-201003011
2010 Vol. 24 (3): 45-48 [
Abstract
] (
138
)
全文
(
443
)
49
Preservation and Antioxidant Activity of Litsea cubeba Oil During Pork Jerky Storage
YANG Qinyan
DOI: 10.7506/rlyj1001-8123-201003012
2010 Vol. 24 (3): 49-52 [
Abstract
] (
108
)
全文
(
229
)
Analysis & Detection
53
Prediction of Weight and Percent of Retail Cuts of Kerchin Cattle
XIA Yuwei;LI Kaixiong;SUN Baozhong;JIA Entang;MA Changwei
DOI: 10.7506/rlyj1001-8123-201003013
2010 Vol. 24 (3): 53-57 [
Abstract
] (
126
)
全文
(
487
)
58
Conditions of PCR Assay for Detection of Salmonella spp.
LI Yan;CUI Hongbin;LIU Hongyu
DOI: 10.7506/rlyj1001-8123-201003014
2010 Vol. 24 (3): 58-61 [
Abstract
] (
120
)
全文
(
369
)
College Forum
62
The Hazard Analysis in Meats
CUI Wei;CHEN Tao
DOI: 10.7506/rlyj1001-8123-201003015
2010 Vol. 24 (3): 62-65 [
Abstract
] (
126
)
全文
(
341
)
66
Thickening and Gelling Agents for Food Processing(VI) Sodium Carboxymethyl Cellulose
DIAO Jingjing
DOI: 10.7506/rlyj1001-8123-201003016
2010 Vol. 24 (3): 66-68 [
Abstract
] (
134
)
全文
(
1588
)
Project review
69
Application of Ohmic Heating in the Meat Industry
JIA Chen;LI Yuan;LIU Yi;DAI Ruitong
DOI: 10.7506/rlyj1001-8123-201003017
2010 Vol. 24 (3): 69-72 [
Abstract
] (
117
)
全文
(
413
)
73
Extraction of Protein from Degreased Grape Seed
SHI Xuewei;CHENG Weidong;JXIAO Jing;ZHOU Hong
DOI: 10.7506/rlyj1001-8123-201003018
2010 Vol. 24 (3): 73-76 [
Abstract
] (
141
)
全文
(
405
)
77
Technology of Salmon Dried Fish Floss
GUO Yuhua;LI Yujin;WU Xinying
DOI: 10.7506/rlyj1001-8123-201003019
2010 Vol. 24 (3): 77-78 [
Abstract
] (
181
)
全文
(
349
)
International Exchange
79
Preservation of Meat and Meat Products
WANG Panpan
DOI: 10.7506/rlyj1001-8123-201003020
2010 Vol. 24 (3): 79-86 [
Abstract
] (
130
)
全文
(
271
)
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