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2017 Vol. 31, No. 11
Published: 30 November 2017
Reviews
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Changes in Physical and Chemical Properties during Processing of Yunnan Sanchuan Ham
LI Zezhong, CHEN Hong, LI Shijun, FU Xiaoping, XUE Qiaoli, HUANG Qichao, HU Yongjin
DOI: 10.7506/rlyj1001-8123-201711001
2017 Vol. 31 (11): 1-6 [
Abstract
] (
142
)
全文
(
222
)
7
Effect of Electrical Stimulation on Microstructure and Tenderness of Different Yak Muscles during Postmortem Aging
WANG Li, WANG Yutao, GUO Lijun, ZHANG Xiuying, ZHANG Li, WEI Jian, SUN Baozhong, YU Qunli
DOI: 10.7506/rlyj1001-8123-201711002
2017 Vol. 31 (11): 7-13 [
Abstract
] (
145
)
全文
(
185
)
14
Effect of Ultrasonic Thawing on the Quality Characteristics of Frozen Pork
JIANG Yi, CHENG Tianfu, WANG Jiren, YU Longhao
DOI: 10.7506/rlyj1001-8123-201711003
2017 Vol. 31 (11): 14-19 [
Abstract
] (
213
)
全文
(
358
)
Processing Technology
20
Process Optimization for Fermented Mutton Sausage Using Response Surface Analysis
LI Jingwen, LI Qiutong, MU Yingchun, SU Wei
DOI: 10.7506/rlyj1001-8123-201711004
2017 Vol. 31 (11): 20-25 [
Abstract
] (
98
)
全文
(
267
)
26
Effect of White Sesame Powder Addition on the Quality of Chinese Sausage
ZHOU Ruizheng, ZHOU Huijian, GE Qingfeng, WU Mangang, ZHOU Xiaoyan, YU Hai
DOI: 10.7506/rlyj1001-8123-201711005
2017 Vol. 31 (11): 26-31 [
Abstract
] (
116
)
全文
(
237
)
32
Effect of Low-Sodium Salt on Quality of Beef Meatballs
FU Li, ZHANG Xiufeng, DANG Meizhu, YANG Baojin, HUANGPU Youyu
DOI: 10.7506/rlyj1001-8123-201711006
2017 Vol. 31 (11): 32-37 [
Abstract
] (
127
)
全文
(
230
)
38
Effects of Adding Dietary Fiber, Fat and Starch from Bamboo Shoots on Quality Characteristics of Chinese Sausage
SONG Yu, MU Yingchun, SU Wei, WANG Debin
DOI: 10.7506/rlyj1001-8123-201711007
2017 Vol. 31 (11): 38-44 [
Abstract
] (
97
)
全文
(
247
)
Analysis & Detection
45
Color and Flavor Analysis of Hunan-Style Sausages with Added Enzymatically Prepared Pig Blood Hemoglobin
LI Yingnan, LI Xiang, JIA Xiaoyun, WANG Le, YANG Kai, CHENG Xiaoyu, LIU Wenying
DOI: 10.7506/rlyj1001-8123-201711008
2017 Vol. 31 (11): 45-52 [
Abstract
] (
111
)
全文
(
298
)
53
Analysis of Color and Flavor Quality of Cantonese Sausage Made of Pork from Different Breeds
LI Xiang, LI Yingnan, JIA Xiaoyun, YANG Kai, WANG Le, CHENG Xiaoyu, LIU Wenying
DOI: 10.7506/rlyj1001-8123-201711009
2017 Vol. 31 (11): 53-59 [
Abstract
] (
126
)
全文
(
221
)
Reviews
60
Application and Prospect of Green Manufacturing Technology in Modern Processing of Traditional Meat Products
REN Xiaopu, ZHU Yuxia, BAO Yingjie, LIU Shixin
DOI: 10.7506/rlyj1001-8123-201711010
2017 Vol. 31 (11): 60-64 [
Abstract
] (
107
)
全文
(
337
)
65
Development and Application of Automatic Evisceration and Online Dynamic Weighing-Grading Technologies and Equipment for Poultry Carcasses
HE Zunwei, ZHANG Dequan, WANG Zhenyu
DOI: 10.7506/rlyj1001-8123-201711011
2017 Vol. 31 (11): 65-70 [
Abstract
] (
124
)
全文
(
224
)
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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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