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2017 Vol. 31, No. 10
Published: 31 October 2017
Reviews
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Kinetic Analysis of Effects of Different Dietary Antioxidants on Tenderness of Lamb Meat during Aging
XU Chenchen, XU Shaoting, LIU Ce, QU Yanghua, LUO Hailing
DOI: 10.7506/rlyj1001-8123-201710001
2017 Vol. 31 (10): 1-5 [
Abstract
] (
153
)
全文
(
305
)
6
Oxidative Denaturation of Myofibril Protein in Pale, Soft and Exudative (PSE) Pork
LI Wencai, LIU Fei, TIAN Hanyou, ZOU Hao, WANG Hui, ZHANG Zhenqi, LI Jiapeng, QIAO Xiaoling
DOI: 10.7506/rlyj1001-8123-201710002
2017 Vol. 31 (10): 6-11 [
Abstract
] (
246
)
全文
(
310
)
Processing Technology
12
Effect of Fat Particle Size and Fat Addition on the Quality of Chinese Sausage
WU Qiang, CHEN Tao, YANG Runan, LI Yanqing, ZHU Tiehua, ZHU Shan, XU Jiaying
DOI: 10.7506/rlyj1001-8123-201710003
2017 Vol. 31 (10): 12-17 [
Abstract
] (
179
)
全文
(
327
)
18
Optimizing the Preparation of Beef Flavoring Base and Its Application in Beef Patties
FAN Xiaopan, WU Chenyan, WANG Rui, ZHANG Bonan, MA Lizhen
DOI: 10.7506/rlyj1001-8123-201710004
2017 Vol. 31 (10): 18-24 [
Abstract
] (
144
)
全文
(
347
)
25
Optimization of Fermentation Conditions of Chicken Blood
LIANG Xiaona, YE Xinyang, HAN Hongjiao, WU Shang, WU Shangyi, KANG Shimo, TAO Dongbing, YUE Xiqing
DOI: 10.7506/rlyj1001-8123-201710005
2017 Vol. 31 (10): 25-30 [
Abstract
] (
159
)
全文
(
232
)
Analysis & Detection
31
Analysis of Residual Characteristics of Sulfonamides in Pork in China
JIN Hongguo, ZHANG Rui, WANG Ying, LI Tingting, LIU Hualin
DOI: 10.7506/rlyj1001-8123-201710006
2017 Vol. 31 (10): 31-35 [
Abstract
] (
131
)
全文
(
252
)
36
Simultaneous Determination of 6 β-agonists in Animal-Derived Food by Chemiluminescence Immunoassay
WANG Jianjun, XIONG Yating, QIN Yu, YANG Hengfeng, ZHANG Pengkun
DOI: 10.7506/rlyj1001-8123-201710007
2017 Vol. 31 (10): 36-40 [
Abstract
] (
127
)
全文
(
258
)
41
Nutritional Assessment and Flavor Compounds of Hind Leg Meat in Tan Sheep
XU Weiwei, YAO Ruiji, YUAN Weixin, QI Yue, ZHANG Yafang, ZHANG Tonggang
DOI: 10.7506/rlyj1001-8123-201710008
2017 Vol. 31 (10): 41-45 [
Abstract
] (
116
)
全文
(
273
)
Reviews
46
Progress in Research on the Effect of Salt on Lipid Oxidation in Meat Products
ZHOU Yang, GU Dahai, WANG Guiying, XU Zhiqiang, WANG Xuefeng, CHENG Zhibin, FAN Jiangping, PU Yuehong, ZHU Renjun, LIAO Guozhou
DOI: 10.7506/rlyj1001-8123-201710009
2017 Vol. 31 (10): 46-52 [
Abstract
] (
159
)
全文
(
332
)
53
Antioxidant Activity of Natural Spices Used in Meat Products
LUO Yuting, GU Dahai, XU Zhiqiang, WANG Guiying, WANG Xuefeng, FAN Jiangping, PU Yuehong, LIAO Guozhou
DOI: 10.7506/rlyj1001-8123-201710010
2017 Vol. 31 (10): 53-57 [
Abstract
] (
145
)
全文
(
297
)
58
Current Status of China’s Meat Food Traceability Standards
LI Jianghua, SUN Xiaoyu, ZHANG Peng, SI Dinghua, WANG Xueqi
DOI: 10.7506/rlyj1001-8123-201710011
2017 Vol. 31 (10): 58-62 [
Abstract
] (
155
)
全文
(
358
)
63
Food Inspector Training Model of the U.S. Food and Drug Administration and Its Enlightenment to China
YUAN Yanfang, LUO Jie
DOI: 10.7506/rlyj1001-8123-201710012
2017 Vol. 31 (10): 63-67 [
Abstract
] (
130
)
全文
(
293
)
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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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