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2020 Vol. 34, No. 6
Published: 30 June 2020
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Comparison of Muscle Fiber Traits and Meat Quality of Different Porcine Skeletal Muscles
WANG Lisha, WANG Hang, LI Xia, ZHANG Chunhui, LIANG Hong, LI Min
DOI: 10.7506/rlyj1001-8123-20200316-073
2020 Vol. 34 (6): 1-7 [
Abstract
] (
153
)
全文
(
186
)
8
Effect of Ionic Strength on the Emulsification Characteristics of Pork Collagen before and after Cooking
ZHU Chaozhi, LI Shanshan, CUI Wenming, ZHAO Gaiming, LI Jiaqi, YIN Feng, JIAO Yangyang, TANG Yingda
DOI: 10.7506/rlyj1001-8123-20191206-300
2020 Vol. 34 (6): 8-13 [
Abstract
] (
83
)
全文
(
114
)
14
Effects of Exogenous Inhibitors on Physicochemical Properties and Safety of Air-Dried Sausage during Processing
CHEN Yuanyuan, MA Kaihua, LI Lu, GAO Xinyang, MA Lizhen
DOI: 10.7506/rlyj1001-8123-20200214-036
2020 Vol. 34 (6): 14-20 [
Abstract
] (
76
)
全文
(
136
)
21
Analysis and Evaluation of Nutritional Components of By-Products of Small-Tailed Han Sheep in Xilingol League, North China’s Inner Mongolia
ZHANG Fengmei, Lü Nan, GERELTU, SHUANG Quan
DOI: 10.7506/rlyj1001-8123-20200407-090
2020 Vol. 34 (6): 21-26 [
Abstract
] (
78
)
全文
(
198
)
27
Effect of Different Meat Cuts on the Quality of Beef Jerky
GAO Yue’e, YANG Kai, LIU Yanpei, HE Zeying, LI Qiaoxian, WANG Xin, WANG Zhe, ZHANG Jicai, WANG Ankui
DOI: 10.7506/rlyj1001-8123-20200113-012
2020 Vol. 34 (6): 27-31 [
Abstract
] (
105
)
全文
(
130
)
32
Correlation between Meat Color and Eating Quality of Qinchuan Cattle after Slaughter
RUAN Zhentian, LI Yalei, LUO Ruiming, ZHANG Xingya
DOI: 10.7506/rlyj1001-8123-20200520-129
2020 Vol. 34 (6): 32-37 [
Abstract
] (
102
)
全文
(
468
)
38
Fatty Acid Profiles of Meat from Pasturing and Barn-Fed Sheep in Inner Mongolia, China
LIU Mengjing, GUO Jun, YAN Xinlei, SUN Haizhou
DOI: 10.7506/rlyj1001-8123-20200429-110
2020 Vol. 34 (6): 38-44 [
Abstract
] (
99
)
全文
(
168
)
45
Effects of Ginger and Chili Pepper as well as Their Bioactive Components on the Formation of Heterocyclic Amines in Stewed Beef
LI Yuzhu, WANG Yong, XIE Tingting, ZHENG Wei, LIU Xingyun, XU Baocai, CAI Kezhou
DOI: 10.7506/rlyj1001-8123-20200427-106
2020 Vol. 34 (6): 45-51 [
Abstract
] (
83
)
全文
(
136
)
52
Measurement and Evaluation of Selenium in Beef and Sheep Meat in Inner Mongolia
LUO Shuai, GUO Jun, Lü Jiao, DU Quan, SUN Haizhou
DOI: 10.7506/rlyj1001-8123-20200319-078
2020 Vol. 34 (6): 52-57 [
Abstract
] (
113
)
全文
(
180
)
Processing Technology
58
Effect of Deep-Frying Time on Physical and Chemical Properties of Yunnan Dry-Cured Beef
ZHANG Yarong, KANG Jiao, XUE Qiaoli, QIAN Kaili, NONG Xiulian, HU Yongjin
DOI: 10.7506/rlyj1001-8123-20200305-059
2020 Vol. 34 (6): 58-63 [
Abstract
] (
93
)
全文
(
122
)
Analysis & Detection
64
Evaluation of Eating Quality of Commercial Natural Fermented Spanish Sausages
LI Ruren, ZHONG Guixia, ZHAO Linyu, YANG Peng, LI Fengjiao, SONG Li, LIU Dengyong, RONG Liangyan
DOI: 10.7506/rlyj1001-8123-20200220-045
2020 Vol. 34 (6): 64-71 [
Abstract
] (
69
)
全文
(
96
)
72
Effects of Different Cooking Methods on Physicochemical, Sensory and Flavor Quality of Dry Cured Ham
SU Wei, WANG Hanyu, MU Yingchun, MU Yu, JIANG Li, ZHENG Pu, ZHAO Chi
DOI: 10.7506/rlyj1001-8123-20200506-113
2020 Vol. 34 (6): 72-79 [
Abstract
] (
93
)
全文
(
173
)
80
Species-Specific Polymerase Chain Reaction for Authentication of Nototodarus sloanii and Ommastrephes bartramii
YI Jiehan, ZHAO Aihua, WANG Jinrong, GUO Dehui, LI Yanqing, ZHONG Micun
DOI: 10.7506/rlyj1001-8123-20200416-095
2020 Vol. 34 (6): 80-84 [
Abstract
] (
64
)
全文
(
105
)
Package & Storage
85
Effect of Postmortem Aging Time on Quality Characteristics of Dried Meat Floss
XIA Wenyun, GAI Shengmei, LIU Dengyong
DOI: 10.7506/rlyj1001-8123-20200414-093
2020 Vol. 34 (6): 85-90 [
Abstract
] (
135
)
全文
(
115
)
91
Effects of Pre-Chilling Conditions and Time on Quality of Tan Sheep Carcasses
LI Wencai, TIAN Hanyou, ZOU Hao, BAI Jing, WANG Hui, ZHAO Junyi, LUO Ruiming, JU Ning, QI Biao, QIAO Xiaoling
DOI: 10.7506/rlyj1001-8123-20200417-096
2020 Vol. 34 (6): 91-95 [
Abstract
] (
71
)
全文
(
110
)
Reviews
96
A Review of the Effects of L-Arginine and L-Lysine on the Physicochemical Properties of Meat and Meat Products
ZHANG Daojing, ZHOU Cunliu
DOI: 10.7506/rlyj1001-8123-20200422-098
2020 Vol. 34 (6): 96-102 [
Abstract
] (
132
)
全文
(
512
)
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