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2019 Vol. 33, No. 11
Published: 15 November 2019
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Screening for Important Molecular Markers Affecting Meat Quality of Chahar Sheep Based on Label-Free Proteomics
XIE Yuchun, NAI Rile, YANG Feng, MA Lina, MI Lu, CHE Tianyu, GUO Juntao, SU Xin, ZHAO Cun, WANG Zhixin, LI Jinquan, LIU Zhihong
DOI: 10.7506/rlyj1001-8123-20190806-175
2019 Vol. 33 (11): 1-6 [
Abstract
] (
138
)
全文
(
229
)
7
Comparative Evaluation of Meat Quality and Main Nutritional Components of Breast Muscle from Different Squab Breeds
LI Fuhuang, CHANG Lingling, QIU Huajian, BU Zhu, TANG Qingping, CHEN Weibin, ZHANG Rui, FU Shengyong, MU Chunyu
DOI: 10.7506/rlyj1001-8123-20190904-210
2019 Vol. 33 (11): 7-11 [
Abstract
] (
177
)
全文
(
429
)
12
Effect of Taro Additives on Gel Properties of Trachinotus ovatus Surimi
PEI Zhisheng, XUE Changfeng, WEN Pan, FANG Jiaqi, PAN Shaoli, WANG Zixuan, XU Yunsheng, LIU Shanshan
DOI: 10.7506/rlyj1001-8123-20190823-194
2019 Vol. 33 (11): 12-17 [
Abstract
] (
168
)
全文
(
142
)
Processing Technology
18
Effect of Natural Plant Extracts on Quality Characteristics of Traditional Cured or Sauced Meat Products
HE Dan, WANG Wei, JI Lili, ZHANG Jiamin, GUO Qiang
DOI: 10.7506/rlyj1001-8123-20190904-208
2019 Vol. 33 (11): 18-23 [
Abstract
] (
145
)
全文
(
236
)
24
Optimization of Mixed Culture Fermentation of Yak Meat with Lactobacillus plantarum and Pediococcus pentosaceus for Improved Tenderness
CHEN Yimeng, TANG Shanhu, LI Sining, GONG Jiaxin, LI Qi
DOI: 10.7506/rlyj1001-8123-20190902-205
2019 Vol. 33 (11): 24-29 [
Abstract
] (
141
)
全文
(
162
)
30
Optimization of Processing Conditions for Production of Smoked Chicken Sausage with Added Turnip (Brassica rapa) Roots
CHEN Zhiqi, FENG Yu, DENG Mengqi, Mahebale·KUWANGNUXI, Batuer·ABULIKEMU
DOI: 10.7506/rlyj1001-8123-20190826-201
2019 Vol. 33 (11): 30-35 [
Abstract
] (
122
)
全文
(
201
)
36
Effect of Partial Sodium Chloride Replacement by Other Salts on the Quality of Western-Style Ham
TANG Pengyu, HU Ke, LIU Chunli, SONG Li, ZHU Qiujin
DOI: 10.7506/rlyj1001-8123-20190904-211
2019 Vol. 33 (11): 36-42 [
Abstract
] (
168
)
全文
(
372
)
43
Optimization of Cooking Process for Fish Head Broth by Response Surface Methodology
FENG Yu, DENG Mengqi, CHEN Zhiqi, Mahebale·KUWANGNUXI, Batuer·ABULIKEMU
DOI: 10.7506/rlyj1001-8123-20190911-215
2019 Vol. 33 (11): 43-49 [
Abstract
] (
146
)
全文
(
249
)
Analysis & Detection
50
Analysis of Key Flavor Substances in Dezhou Braised Chicken
CUI Xiaoying, ZHANG Qingyong, LIU Dengyong, GU Mingyue, WANG Huan, MA Yong, BO Cunmei
DOI: 10.7506/rlyj1001-8123-20190819-185
2019 Vol. 33 (11): 50-54 [
Abstract
] (
125
)
全文
(
325
)
55
Determination of Ivermectin Residues in Livestock Meat by QuEChERS Extraction Combined with Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry
JIN Xin, ZHU Zhiying
DOI: 10.7506/rlyj1001-8123-20190802-174
2019 Vol. 33 (11): 55-60 [
Abstract
] (
112
)
全文
(
220
)
Package & Storage
61
Predictive Modelling for Shelf-Life Determination of Chilled Beef Based on Predictive Microbiology
ZHANG Yuhua, MENG Yi, GUO Fengjun, CHEN Dongjie
DOI: 10.7506/rlyj1001-8123-20190819-186
2019 Vol. 33 (11): 61-66 [
Abstract
] (
119
)
全文
(
348
)
Reviews
67
Advances in the Application of Mineral Elements and Stable Isotopes in Geographical Origin Traceability of Meat Products
QI Jing, LI Yingying, JIANG Rui, LIU Ruyan, ZHANG Chen, WANG Cheng, MA Yanhong, GUO Wenping, WANG Shouwei
DOI: 10.7506/rlyj1001-8123-20190826-199
2019 Vol. 33 (11): 67-72 [
Abstract
] (
157
)
全文
(
176
)
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