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2017 Vol. 31, No. 7
Published: 31 July 2017
Reviews
Packaging & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Comparison of the Contents of Cholesterol and Fatty Acids in Meat from Male Binglangjiang Buffaloes Slaughtered at Different Ages
CHEN Yanmei, LI Qing, MAO Huaming, JIN Zhen, HE Hongyuan, MA Dan, GAN Wenbin
DOI: 10.7506/rlyj1001-8123-201707001
2017 Vol. 31 (7): 1-6 [
Abstract
] (
169
)
全文
(
322
)
7
Isolation and Drug Resistance of Pseudomonas aeruginosa from Poultry Meat
WEI Chao, DAI Xiaohang, GUO Lingan, LEI Xinyu, LIU Yueyue
DOI: 10.7506/rlyj1001-8123-201707002
2017 Vol. 31 (7): 7-10 [
Abstract
] (
149
)
全文
(
231
)
11
Effect of Different Pig Breeds and Carcass Parts on Fat Oxidation and Fatty Acid Composition in Sichuan Bacon
WU Jia, HE Cui, ZHANG Yan, XIA Yangyi
DOI: 10.7506/rlyj1001-8123-201707003
2017 Vol. 31 (7): 11-15 [
Abstract
] (
132
)
全文
(
372
)
Processing Technology
16
Optimization of Combined Pulsed Light and UV Treatment for Extending the Shelf Life of Sliced Cured Pork
LIU Na, LIANG Meilian, TAN Yuanyuan, XU Xin, DENG Li, HE Laping, ZENG Xuefeng, LIANG Cai, ZHANG Ruping, ZHOU Juan, ZHU Qiujin
DOI: 10.7506/rlyj1001-8123-201707004
2017 Vol. 31 (7): 16-21 [
Abstract
] (
152
)
全文
(
258
)
Packaging & Storage
22
Quality Changes of Shrimp (Litopenaeus vannamei) during Chilled and Ice Storage
FANG Yida, QIU Xiaoxia, CHANG Siang, LUO Yongkang
DOI: 10.7506/rlyj1001-8123-201707005
2017 Vol. 31 (7): 22-28 [
Abstract
] (
181
)
全文
(
380
)
29
Effect of Different Packaging Atmospheres on Protein Oxidation in Meat Products
MA Lihua, SONG Hui, WANG Weidong, ZHUANG Zhendong
DOI: 10.7506/rlyj1001-8123-201707006
2017 Vol. 31 (7): 29-33 [
Abstract
] (
147
)
全文
(
232
)
34
Effect of Different Sterilization Methods on the Shelf Life of Mutton Products from Tan Sheep
NIU Jia, CHEN Hui, LUO Ruiming
DOI: 10.7506/rlyj1001-8123-201707007
2017 Vol. 31 (7): 34-43 [
Abstract
] (
153
)
全文
(
293
)
Analysis & Detection
44
Application of Gas Chromatography-Mass Spectrometry and Sensory Evaluation for Flavor Analysis of Pork Balls
JI Xueke, YANG Lu, ZHENG Limin
DOI: 10.7506/rlyj1001-8123-201707008
2017 Vol. 31 (7): 44-49 [
Abstract
] (
165
)
全文
(
339
)
50
Optimization of Extraction Conditions for the Determination of Volatile N-Nitrosamines in Meat Products Using Solid-Phase Microextraction Combined with Gas Chromatography with Nitrogen-Phosphorus Detection
ZHANG Tian, FAN Xiaopan, XIONG Fengjiao, WANG Na, YANG Hua, MA Lizhen
DOI: 10.7506/rlyj1001-8123-201707009
2017 Vol. 31 (7): 50-56 [
Abstract
] (
166
)
全文
(
255
)
Reviews
57
A Review of Effects of Breeds and Anatomic Locations on Physicochemical Properties and Processing Characteristics of Chicken Meat
ZHOU Qian, HUI Teng, LIU Yi, DAI Ruitong
DOI: 10.7506/rlyj1001-8123-201707010
2017 Vol. 31 (7): 57-61 [
Abstract
] (
147
)
全文
(
256
)
62
Progress in Research on the Effect of Pre-Slaughter Stress on Blood Biochemical Parameters and PSE Meat in Pigs
QU Daofeng, ZHOU Xu, LIN Zhanye, HAN Zhujun, WANG Jie, HAN Jianzhong
DOI: 10.7506/rlyj1001-8123-201707011
2017 Vol. 31 (7): 62-66 [
Abstract
] (
173
)
全文
(
329
)
67
Advances in Risk Assessment of Staphylococcus aureus in Fresh Meat in China
TANG Tingting, WANG Lina, LIN Hua, CHEN Mingrui, WANG Chengcheng, TAN Xuemei, HAN Guoquan
DOI: 10.7506/rlyj1001-8123-201707012
2017 Vol. 31 (7): 67-72 [
Abstract
] (
164
)
全文
(
553
)
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