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2020 Vol. 34, No. 8
Published: 31 August 2020
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Effects of Sodium Chloride on Myofibrillar Protein Oxidation during Cold Storage of Chicken Meat
ZHAO Yanan, ZHANG Muhan, WANG Daoying, BIAN Huan, XU Weimin
DOI: 10.7506/rlyj1001-8123-20200518-126
2020 Vol. 34 (8): 1-7 [
Abstract
] (
147
)
全文
(
237
)
8
Fatty Acid Composition of Meat from Australian Merino Sheep
XIE Yuchun, NAI Rile, YANG Feng, CHE Tianyu, GUO Juntao, SU Xin, ZHAO Cun, WANG Zhixin, LIU Zhihong, LI Jinquan
DOI: 10.7506/rlyj1001-8123-20200608-149
2020 Vol. 34 (8): 8-12 [
Abstract
] (
98
)
全文
(
217
)
13
Effects of Two Composite Spice Essential Oils on Safety and Quality of Bacon
CHEN Wenjing, ZHANG Yongmin, JIANG Hao, YANG Hua, REN Xiaoqing, MA Lizhen
DOI: 10.7506/rlyj1001-8123-20200323-082
2020 Vol. 34 (8): 13-20 [
Abstract
] (
117
)
全文
(
129
)
Processing Technology
21
Effects of Different Antioxidants on the Quality of Roast Meat Products
REN Shaodong, WANG Qunxia, REN Xiaopu
DOI: 10.7506/rlyj1001-8123-20200521-132
2020 Vol. 34 (8): 21-28 [
Abstract
] (
108
)
全文
(
179
)
29
Effect of Individual and Mixed Vegetable Pulps on Quality Characteristics of Prepared Pork Patties
WANG Xue, LI Ling
DOI: 10.7506/rlyj1001-8123-20200529-138
2020 Vol. 34 (8): 29-34 [
Abstract
] (
99
)
全文
(
103
)
35
Effects of Flaxseed Powder and Tomato Powder on Quality Characteristics of Chicken Sausage
CHEN Jingxin
DOI: 10.7506/rlyj1001-8123-20200106-002
2020 Vol. 34 (8): 35-40 [
Abstract
] (
107
)
全文
(
103
)
Analysis & Detection
41
Analysis of Characteristic Volatile Flavor Components in Aseptic Vacuum Packaged Spiced Mutton
BAI He, LUO Ruiming, WANG Yongrui, DING Dan, SHEN Fei, BAI Shuang
DOI: 10.7506/rlyj1001-8123-20200521-131
2020 Vol. 34 (8): 41-45 [
Abstract
] (
94
)
全文
(
107
)
46
Analysis of Main Volatile Flavor Compounds in Xinjiang Market Chicken Based on Relative Odor Activity Value
SHEN Fei, LUO Ruiming, DING Dan, BAI He, BAI Shuang, WANG Yongrui
DOI: 10.7506/rlyj1001-8123-20200520-130
2020 Vol. 34 (8): 46-50 [
Abstract
] (
130
)
全文
(
248
)
51
Quantitative Analysis of Chicken-, Porcine- and Bovine-Derived Ingredients in Sausage Products by Droplet Digital Polymerase Chain Reaction
LIU Libing, CHEN Minna, SUN Xiaoxia, ZHANG Yiqin, FU Qi, QIAN Yunkai, ZHOU Wei, GUO Chunhai, WANG Jianchang
DOI: 10.7506/rlyj1001-8123-20200508-115
2020 Vol. 34 (8): 51-56 [
Abstract
] (
85
)
全文
(
105
)
57
Establishment of Time-Resolved Fluorescence Immunochromatographic Method for Detection of Abamectin Residues in Yak Meat
ZHANG Zhengying, CUI Naiyuan, GAO Haiyan, LIU Haizhen, HUANG Wenying, HAO Yunqing, MA Licai
DOI: 10.7506/rlyj1001-8123-20200331-086
2020 Vol. 34 (8): 57-62 [
Abstract
] (
89
)
全文
(
140
)
Package & Storage
63
Effect of Spraying with Hot Water and Lactic Acid and Packaging Materials on the Quality of Chilled Yak Meat
HAO Yanjie, ZHANG Yanzhen, ZHU Jiawen, WANG Wenhang
DOI: 10.7506/rlyj1001-8123-20200608-147
2020 Vol. 34 (8): 63-69 [
Abstract
] (
129
)
全文
(
106
)
70
Influence of Tea Content and Packaging Methods on Physicochemical Properties and Microbial Load of Water-Boiled Yak Meat during Storage
LIU Huilun, TANG Shanhu, LI Sining, MA Guoli, REN Ran
DOI: 10.7506/rlyj1001-8123-20200422-100
2020 Vol. 34 (8): 70-77 [
Abstract
] (
102
)
全文
(
157
)
78
Quality Changes of Fish Tofu during Frozen Storage
NING Yunxia, MA Lizhen, LIANG Liya, LI Ling
DOI: 10.7506/rlyj1001-8123-20200518-124
2020 Vol. 34 (8): 78-83 [
Abstract
] (
99
)
全文
(
125
)
Reviews
84
Advances in Application of Non-thermal Sterilization Technologies to Control Pathogens in Low Temperature Chicken Products
SUN Jinyue, SUN Zhilan, WU Haihong, LIU Fang, XIONG Qiang, XU Weimin
DOI: 10.7506/rlyj1001-8123-20200529-139
2020 Vol. 34 (8): 84-90 [
Abstract
] (
109
)
全文
(
360
)
91
Progress in Understanding the Formation of Heterocyclic Amines in Soy Sauce and Pot-Roast Meat Products and a Review of Separation and Detection Technologies
MENG Yuan, MENG Xing, XIA Xiufang
DOI: 10.7506/rlyj1001-8123-20200422-099
2020 Vol. 34 (8): 91-101 [
Abstract
] (
103
)
全文
(
201
)
102
Recent Progress in Key Processing Technologies for Soy Sauce and Pot-Roast Meat Products
WANG Haoming, ZHENG Haibo, LI Jingjun, LI Xianbao, HE Yujing, ZHU Yingze
DOI: 10.7506/rlyj1001-8123-20200518-125
2020 Vol. 34 (8): 102-107 [
Abstract
] (
114
)
全文
(
268
)
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