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2020 Vol. 34, No. 7
Published: 30 July 2020
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Effects of Raw Meat Cuts on Quality and Water Distribution Characteristics of Beef Brined Ham
ZHAO Gaiming, YIN Feng, ZHU Chaozhi, LI Shanshan, LI Jiaqi, JIAO Yangyang, LI Hang, ZHANG Wenhua
DOI: 10.7506/rlyj1001-8123-20200403-089
2020 Vol. 34 (7): 1-6 [
Abstract
] (
167
)
全文
(
124
)
7
Mechanism of Interaction between Heme Prosthetic Group of Myoglobin and Globin
ZHU Hongxing, WANG Daoying, XU Weimin, SUN Chong, GE Qingfeng, ZHOU Baojing, LIU Xiao
DOI: 10.7506/rlyj1001-8123-20200427-107
2020 Vol. 34 (7): 7-12 [
Abstract
] (
189
)
全文
(
420
)
13
Comparative Study on Image Recognition Models for Restructured Beef
WANG Bo, YANG Hongyao, LU Fenggui, CHEN Zidong, CAO Zhenxia, LIU Dengyong
DOI: 10.7506/rlyj1001-8123-20200521-133
2020 Vol. 34 (7): 13-17 [
Abstract
] (
149
)
全文
(
225
)
18
Effect of Reheating Temperature on Texture Properties and Moisture Distribution of Sauced Beef
ZHAO Jiayi, MA Mengbin, LI Yalei, BAI Shuang
DOI: 10.7506/rlyj1001-8123-20200310-067
2020 Vol. 34 (7): 18-21 [
Abstract
] (
162
)
全文
(
178
)
22
Comparative on Slaughter Performance and Meat Quality Characteristics of Tan Sheep at Different Growth Stages
MA Xiaoming, WU Jianping, SHI An, LANG Xia, DING Wei, SHI Xiaolei, ZHANG Junli, WANG Xiaowei
DOI: 10.7506/rlyj1001-8123-20200310-065
2020 Vol. 34 (7): 22-27 [
Abstract
] (
145
)
全文
(
148
)
28
Characteristics of Proteins Isolated from Giant Salamander Muscle
YANG Hui, CHEN Dejing, CHEN Haitao, DONG Mengyao
DOI: 10.7506/rlyj1001-8123-20200515-121
2020 Vol. 34 (7): 28-32 [
Abstract
] (
134
)
全文
(
134
)
33
Effects of Mixed Natural Antioxidants on the Quality and Safety of Bacon
JIANG Hao, CHEN Yuanyuan, YANG Lu, XU Wenyi, YANG Hua, MA Lizhen
DOI: 10.7506/rlyj1001-8123-20200220-049
2020 Vol. 34 (7): 33-39 [
Abstract
] (
134
)
全文
(
128
)
40
Effect of Cooking Temperature on the Characteristics of Mutton Myofibrillar Proteins
CHEN Chunmei, LU Chenyan, SHEN Yinhan, LIU Yue, LIU Rui, YU Hai, XI Jun, LIN Guangtao
DOI: 10.7506/rlyj1001-8123-20200426-104
2020 Vol. 34 (7): 40-45 [
Abstract
] (
131
)
全文
(
325
)
Processing Technology
46
Processing Optimization and Quality Analysis of Low Salt Liquid Smoked Chinese Bacon
SONG Zhongxiang, FAN Shaofei, FU Haohua, SUN Qi, XIA Qiyu, NING Peng
DOI: 10.7506/rlyj1001-8123-20200712-170
2020 Vol. 34 (7): 46-52 [
Abstract
] (
158
)
全文
(
232
)
53
Effect of Egg White Powder Addition on the Quality of Pork Meatballs with Zhaguangjiao, a Chinese Fermented Food Made with Corn Flour and Chili
WANG Qiang, ZOU Jin, WANG Yurong, ZHAO Huijun, GUO Zhuang
DOI: 10.7506/rlyj1001-8123-20200226-053
2020 Vol. 34 (7): 53-57 [
Abstract
] (
157
)
全文
(
148
)
Analysis & Detection
58
Determination of 9 Steroid Hormones in Pork and Beef Samples by Filtration Solid Phase Extraction-Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
ZHANG Zaiyong, MA Junmei, LI Qiang, FAN Bin, LIU Liang
DOI: 10.7506/rlyj1001-8123-20200429-109
2020 Vol. 34 (7): 58-63 [
Abstract
] (
112
)
全文
(
160
)
64
Analysis of Volatile Flavor Substances of Leshan Sweet Skin Duck
HU Qiang, WANG Yanyun, WANG Yan, ZENG Qinghua
DOI: 10.7506/rlyj1001-8123-20200520-127
2020 Vol. 34 (7): 64-69 [
Abstract
] (
105
)
全文
(
149
)
70
Comparison of Liquid Chromatography-Tandem Mass Spectrometry and Polymerase Chain Reaction for Determination of the Animal Species of Meat Skewers
ZHANG Yingying, LI Yingying, FAN Wei, QI Jing, LI Huichen, WANG Shouwei
DOI: 10.7506/rlyj1001-8123-20200512-119
2020 Vol. 34 (7): 70-77 [
Abstract
] (
206
)
全文
(
382
)
78
Analysis of Volatile Flavor Substances in Qianbei Ma Goat Meat Cooked by Different Methods
ZHANG Hongli, WANG Lunxing, CHEN Deqin, MAO Jianlan, WU Yihua
DOI: 10.7506/rlyj1001-8123-20200319-077
2020 Vol. 34 (7): 78-83 [
Abstract
] (
125
)
全文
(
159
)
Package & Storage
84
Effect of Antioxidants on the Quality of Unrinsed Clarias gariepinus Surimi
NING Yunxia, YANG Qiyue, BAO Jiatong, WANG Yang, MA Lizhen, LI Ling
DOI: 10.7506/rlyj1001-8123-20200410-091
2020 Vol. 34 (7): 84-90 [
Abstract
] (
114
)
全文
(
118
)
Reviews
91
Antioxidant Mechanism of Tannin and Its Application in Meat Products
HAN Yunfei, ZHANG Wenwen, ZHANG Yanni, GUO Yueying, SU Lin, DUAN Yan
DOI: 10.7506/rlyj1001-8123-20200417-097
2020 Vol. 34 (7): 91-96 [
Abstract
] (
138
)
全文
(
412
)
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