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2020 Vol. 34, No. 5
Published: 15 May 2020
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Effect of Different Proteases on Taste Compounds of Enzymatic Hydrolysates of Mixed Chicken and Bovine Bone Extract
YU Jiangyong, LI Xiaorui, LIU Guishan, WANG Zi, GUO Mei, JIN Weiyi, DONG Qi
DOI: 10.7506/rlyj1001-8123-20200314-069
2020 Vol. 34 (5): 1-5 [
Abstract
] (
101
)
全文
(
187
)
6
Comparative Study of Nutritional Composition and Texture of Meat from Different Rabbit Breeds
LI Tao, YUAN Xianling, YU Yue, YUAN Yumei
DOI: 10.7506/rlyj1001-8123-20200220-046
2020 Vol. 34 (5): 6-10 [
Abstract
] (
74
)
全文
(
81
)
Processing Technology
11
Effects of Tumbling Time and Lysine Addition on the Quality of Low-Salt Cooked Ham
TAO Shuo, GUO Xiuxia, XIN Qiuyan, QI Libo, LI Shengjie
DOI: 10.7506/rlyj1001-8123-20200220-044
2020 Vol. 34 (5): 11-17 [
Abstract
] (
84
)
全文
(
135
)
18
Influence of Pre-Treatment Methods on the Quality of Refrigerated Duck Meat
ZHANG Yi, LEI Feifei, OUYANG Heyi, WANG Hongxun, AI Youwei, HOU Wenfu
DOI: 10.7506/rlyj1001-8123-20200214-037
2020 Vol. 34 (5): 18-25 [
Abstract
] (
77
)
全文
(
182
)
26
Effect of Mixed Sodium Salt Substitute on the Quality of Salami
LI Pengfei, ZHANG Ying, HUANG Yuxia, WU Ruiyun, WANG Shibo, LI Pinglan
DOI: 10.7506/rlyj1001-8123-20200316-074
2020 Vol. 34 (5): 26-32 [
Abstract
] (
82
)
全文
(
107
)
Analysis & Detection
33
Effect of Fat Content on the Flavor of Chinese Sausage Analyzed Using Electronic Tongue and Gas Chromatography-Ion Mobility Spectrometry
TIAN Xing, ZHANG Yue, TANG Xingyu, LI Zongjun
DOI: 10.7506/rlyj1001-8123-20200220-039
2020 Vol. 34 (5): 33-40 [
Abstract
] (
100
)
全文
(
105
)
41
Preparation and Application of Indicator Labels for Identification of Pork Freshness
DU Yuehong, WANG Lin, GAO Xiaoguang, SUN Zhiwei, BAI Yingying, ZHAO Xi
DOI: 10.7506/rlyj1001-8123-20191204-296
2020 Vol. 34 (5): 41-47 [
Abstract
] (
104
)
全文
(
297
)
48
Detection of Listeria monocytogenes in Poultry and Livestock Meat by Propidium Monoazide-Hydroxynaphthol Blue-Loop-Mediated Isothermal Amplification Method
DAI Xiaofang, CHEN Qiong, DONG Huaxia, XIANG Chunyan, YU Weiming, LI Juan
DOI: 10.7506/rlyj1001-8123-20200113-009
2020 Vol. 34 (5): 48-52 [
Abstract
] (
87
)
全文
(
187
)
53
Combined Application of Gas Chromatography-Mass Spectrometry and Partial Least Squares in Quantitative Analysis Duck Meat in Adulterated Beef
WEI Quanzeng, YANG Zixiang, XIAO Fugang
DOI: 10.7506/rlyj1001-8123-20200210-032
2020 Vol. 34 (5): 53-58 [
Abstract
] (
70
)
全文
(
146
)
59
Changes in Physicochemical Properties and Volatile Flavor Compounds of Scomberomorus niphonius Surimi during Fermentation
LI Peiyu, LIU Yitong, LI Siyuan, ZHANG Jidong, ZHANG Zejun, SHA Kun
DOI: 10.7506/rlyj1001-8123-20200305-061
2020 Vol. 34 (5): 59-63 [
Abstract
] (
78
)
全文
(
94
)
64
Analysis of Volatile Flavor Components in Pure and Hybrid Qinghai Bamei Pigs
WANG Kechen, HUANG Wenying, ZHOU Jiping, WANG Lei, LUO Zenghai, WU Guofang, LIU Haizhen
DOI: 10.7506/rlyj1001-8123-20200307-062
2020 Vol. 34 (5): 64-69 [
Abstract
] (
74
)
全文
(
120
)
70
Rapid Identification of Pure and Adulterated Meat by Wide Area Illumination Raman Scheme Coupled with Soft Independent Modeling of Class Analogy
XU Jige, HAN Ying, XIN Xin, SHI Xiju
DOI: 10.7506/rlyj1001-8123-20191211-303
2020 Vol. 34 (5): 70-75 [
Abstract
] (
82
)
全文
(
98
)
Package & Storage
76
Effects of Nitrite Addition on the Safety and Quality of Bacon during Storage
CHEN Wenjing, CHEN Yuanyuan, YANG Hua, MA Lizhen, REN Xiaoqing
DOI: 10.7506/rlyj1001-8123-20200327-083
2020 Vol. 34 (5): 76-82 [
Abstract
] (
66
)
全文
(
100
)
Reviews
83
Humble Opinion on the Quality Difference between Hot Meat and Chilled Meat
ZHANG Dequan, HOU Chengli
DOI: 10.7506/rlyj1001-8123-20200220-041
2020 Vol. 34 (5): 83-90 [
Abstract
] (
126
)
全文
(
192
)
91
Recent Progress in Application of Ultrasound in Processing of Meat and Meat Products
HUANG Yajun, ZHOU Cunliu
DOI: 10.7506/rlyj1001-8123-20200319-079
2020 Vol. 34 (5): 91-97 [
Abstract
] (
189
)
全文
(
195
)
98
Recent Progress in Industrialization of Sichuan-Style Meat Dishes and Related Key Technologies
WANG Wei, ZHANG Jiamin, ZHAO Zhiping, ZHANG Rui, BAI Ting, ZHANG Yin
DOI: 10.7506/rlyj1001-8123-20200323-081
2020 Vol. 34 (5): 98-103 [
Abstract
] (
172
)
全文
(
413
)
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