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2019 Vol. 33, No. 4
Published: 30 April 2019
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Effect of Different Beef Cuts on Quality of Dried Beef Slices
JIAO Yangyang, ZHU Chaozhi, ZHAO Gaiming, WU Huilin, LI Jiaqi, LI Shanshan, YIN Feng, LI Hang, HAN Mingshan
DOI: 10.7506/rlyj1001-8123-20190325-068
2019 Vol. 33 (4): 1-6 [
Abstract
] (
171
)
全文
(
185
)
7
Effect of Secondary Sterilization on Volatile Flavor Compounds in Ningxia Hand-Grabbed Lamb
ZHANG Tonggang
DOI: 10.7506/rlyj1001-8123-20190115-013
2019 Vol. 33 (4): 7-12 [
Abstract
] (
111
)
全文
(
175
)
Processing Technology
13
Process Optimization for Yak Meat Tenderization by Lactic Acid
WANG Ke, ZHU Chaozhi, ZHAO Gaiming, TIAN Wei, HAO Wanming, ZHANG Wenhua
DOI: 10.7506/rlyj1001-8123-20190322-066
2019 Vol. 33 (4): 13-18 [
Abstract
] (
139
)
全文
(
392
)
Analysis & Detection
19
Correlation between Sensory and Instrumental Quality Characteristics of Stewed Chicken
WANG Anqi, YAN Zheng, WANG Daoying, ZHU Yongzhi, WANG Yongmei, CHEN Bensheng, XU Weimin
DOI: 10.7506/rlyj1001-8123-20190318-058
2019 Vol. 33 (4): 19-23 [
Abstract
] (
140
)
全文
(
252
)
24
Correlation between Electronic Nose Analysis of and Sensory Evaluation of Flavor in Lion’s Head Meatballs Based on Grey Correlation Analysis
MENG Shuyu, LI Miaoyun, ZHAO Gaiming, HAO Yunpeng, LIU Yanxia, ZHU Yaodi, SUN Lingxia
DOI: 10.7506/rlyj1001-8123-20190226-041
2019 Vol. 33 (4): 24-28 [
Abstract
] (
130
)
全文
(
205
)
29
Preparation of a Fluorescent Immunochromatographic Strip for Simultaneous Detection of Four Nitrofuran Metabolites
GUO Huican
DOI: 10.7506/rlyj1001-8123-20190322-065
2019 Vol. 33 (4): 29-35 [
Abstract
] (
105
)
全文
(
331
)
36
Residue Analysis of Antibiotics in Livestock and Poultry Meat by Microbial Chromogenic Assay
GAO Xiaoyue, FAN Wei, CHEN Shumin, LI Yingying, WANG Shouwei, GUO Wenping
DOI: 10.7506/rlyj1001-8123-20190222-032
2019 Vol. 33 (4): 36-41 [
Abstract
] (
101
)
全文
(
261
)
Package & Storage
42
Goodness-of-fit Comparison of Prediction Models for Aerobic Bacterial Count and Shelf Life Prediction of Pasteurized Braised Chicken
CHANG Siang, LIU Yi, SHAO Lele, HUI Teng, DAI Ruitong
DOI: 10.7506/rlyj1001-8123-20190304-047
2019 Vol. 33 (4): 42-48 [
Abstract
] (
156
)
全文
(
212
)
Reviews
49
Progress in Our Understanding of the Influence of Protein Oxidation on the Quality of Fresh Meat with Different Packaging Treatments
FU Qingquan, LIU Rui, ZHANG Wangang, WANG Haiou, CHEN Shoujiang, WANG Rongrong
DOI: 10.7506/rlyj1001-8123-20190318-061
2019 Vol. 33 (4): 49-54 [
Abstract
] (
142
)
全文
(
298
)
55
A Review of Processing Procedures for Yunnan Dry-Cured Hams and Factors Influencing Ham Quality
LIANG Dingnian, XUE Qiaoli, HU Yongjin, ZHANG Jierui, LI Jianchun, LI Shijun
DOI: 10.7506/rlyj1001-8123-20190226-040
2019 Vol. 33 (4): 55-59 [
Abstract
] (
156
)
全文
(
296
)
60
Present Status and Future Prospects of Research on Tonur Barbecue
WEI Jian, SUN Panpan, WANG Li, WANG Zirong
DOI: 10.7506/rlyj1001-8123-20190226-039
2019 Vol. 33 (4): 60-65 [
Abstract
] (
145
)
全文
(
392
)
66
Advances in Quorum Sensing of Specific Spoilage Organisms in Chilled Meat
ZHANG Yuhua, MENG Yi
DOI: 10.7506/rlyj1001-8123-20190311-050
2019 Vol. 33 (4): 66-70 [
Abstract
] (
119
)
全文
(
371
)
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