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2020 Vol. 34, No. 1
Published: 31 January 2020
Reviews
Package & Storage
Invited Contribution
Basic Research
Analysis & Detection
Processing Technology
Invited Contribution
1
Current Situation and Future Trend of Meat Processing Technology in China
ZHANG Dequan, HUI Teng, WANG Zhenyu
DOI: 10.7506/rlyj1001-8123-20191029-256
2020 Vol. 34 (1): 1-8 [
Abstract
] (
221
)
全文
(
532
)
Basic Research
9
Changes in Microbial Flora and Physicochemical Properties of Traditional Fermented Meat during Ripening
TIAN Xing, ZHAO Han, WANG Haodong, REN Rui, LI Zongjun
DOI: 10.7506/rlyj1001-8123-20191111-273
2020 Vol. 34 (1): 9-14 [
Abstract
] (
193
)
全文
(
208
)
15
Screening for Bacillus coagulans as a Starter Culture for Meat Fermentation and Its Fermentation Characteristics
HUANG Yuxia, LI Pengfei, WU Ruiyun, ZHANG Ying, LI Pinglan
DOI: 10.7506/rlyj1001-8123-20191023-249
2020 Vol. 34 (1): 15-21 [
Abstract
] (
116
)
全文
(
154
)
22
Physicochemical, Microbial and Flavor Pro?les of Traditional Chinese Cured Meat
LI Xinrui, LIU Liyu, YANG Yang, HOU Pingping, ZHAO Yutong, ZHANG Tiehua, ZHAO Changhui
DOI: 10.7506/rlyj1001-8123-20190821-187
2020 Vol. 34 (1): 22-26 [
Abstract
] (
146
)
全文
(
257
)
Processing Technology
27
Optimization of Extraction Process for Acid Soluble Collagen from Jumbo Squid (Dosidicus gigas) Skin and Evaluation of Its Characteristics
LIU Meng
DOI: 10.7506/rlyj1001-8123-20191010-238
2020 Vol. 34 (1): 27-33 [
Abstract
] (
108
)
全文
(
190
)
34
Effect of Postmortem Neck-Arm Restraint on Beef Quality
WEN Kaixin, XU Chenchen, ZHAGN Yang, FENG Yonghong, YE Zhibing, CUI Fanrong, WANG Xu, ZHU Tingxin, SUN Baozhong
DOI: 10.7506/rlyj1001-8123-20191021-248
2020 Vol. 34 (1): 34-39 [
Abstract
] (
122
)
全文
(
180
)
39
Effect of Ultrasonic Thawing on Quality Characteristics of Frozen Mutton
DU Pengfei, WANG Weiting, LI Mengmeng, WANG Wei, XIAO Xinxin, WANG Shoujing, LIU Yaobo, HU Peng, SUN Sujun, RU Yi, SUN Bei, LI Qing, LI Yongsheng
DOI: 10.7506/rlyj1001-8123-20190827-203
2020 Vol. 34 (1): 39-44 [
Abstract
] (
118
)
全文
(
236
)
45
Effect of Pomegranate Peel Extract on Quality and Storage Stability of Raw Pork Patties
LI Ying, LI Baoling, DONG Xinling, MA Wenhui, CAO Yungang
DOI: 10.7506/rlyj1001-8123-20190930-232
2020 Vol. 34 (1): 45-50 [
Abstract
] (
119
)
全文
(
148
)
51
Formulation Optimization of Fish Balls Added with Tomato Pomace for Improved Overall Texture Quality as Determined by Dimension Reduction Analysis
XUE Shan
DOI: 10.7506/rlyj1001-8123-20191016-244
2020 Vol. 34 (1): 51-58 [
Abstract
] (
103
)
全文
(
136
)
59
Preparation and Characterization of Monoclonal Antibody against Sheep Skeletal Muscle Troponin T
LIU Jingjing, WANG Zhenhua, LI Suhong, ZHANG Jing, WU Meng, DU Shunfeng, ZHANG Yan, LI Chunsheng
DOI: 10.7506/rlyj1001-8123-20190821-188
2020 Vol. 34 (1): 59-63 [
Abstract
] (
90
)
全文
(
104
)
Analysis & Detection
64
Identification of Dosidicus gigas and Nototodarus gouldi by 16S rRNA Gene Sequence
TIAN Xiaoran, Lü Shixin, CHEN Yuchun, WANG Hongtao
DOI: 10.7506/rlyj1001-8123-20190904-209
2020 Vol. 34 (1): 64-68 [
Abstract
] (
95
)
全文
(
120
)
69
Influence of Cofermentation with Radish Shreds on the Flavor of Anyue Jar Meat
XIAO Lan, LI Xiexin, YANG Fang, ZHU Nan, LIU Yanjia, XIAN Dandan
DOI: 10.7506/rlyj1001-8123-20190902-206
2020 Vol. 34 (1): 69-76 [
Abstract
] (
79
)
全文
(
187
)
77
Determination of 16 Polycyclic Aromatic Hydrocarbons in Roast Duck Skin by Gel Permeation Chromatography Clean-up Combined with Gas Chromatography-Mass Spectrometry
SHEN Xixi, ZHAN Junliang, TANG Xiaoyan
DOI: 10.7506/rlyj1001-8123-20191105-262
2020 Vol. 34 (1): 77-82 [
Abstract
] (
105
)
全文
(
132
)
83
Quantitative Determination of Metoclopramide in Meat by Ultra-High Performance Liquid Chromatography
YIN Qingchun, DENG Hao, TAN Gaohao, XU Bin, ZHU Yanting, WANG Yunxuan, LIU Yangli
DOI: 10.7506/rlyj1001-8123-20190924-228
2020 Vol. 34 (1): 83-87 [
Abstract
] (
80
)
全文
(
144
)
Package & Storage
88
Effect of Continuous versus Stepwise Low-Temperature Storage on Quality of Crispy Sausage and Square Sausage
JIANG Xuejuan, ZONG Xinxiang, LI Qiuning, XIONG Guoyuan, TAO Hongbin, MENG Congjun, XIONG Wei
DOI: 10.7506/rlyj1001-8123-20191031-260
2020 Vol. 34 (1): 88-93 [
Abstract
] (
141
)
全文
(
114
)
Reviews
94
Microbial Contamination of Ready-to-Eat Meat Products and Its Control: A Review
ZHANG Zhigang, LIN Xiangmu, HU Tao, ZOU Zhongai, SU Yongyu, SHAO Lele
DOI: 10.7506/rlyj1001-8123-20191107-269
2020 Vol. 34 (1): 94-102 [
Abstract
] (
81
)
全文
(
414
)
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CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
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FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
JOURNAL OF FUTURE FOODS
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