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2020 Vol. 34, No. 11
Published: 30 November 2020
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Influence of Oxidative Modification of Hemin Prosthetic Group of Myoglobin on the Structure and Properties of Myosin
ZHU Hongxing, WANG Daoying, XU Weimin, SUN Chong, GE Qingfeng, GAO Tianyi, HUANG Yang
DOI: 10.7506/rlyj1001-8123-20201123-282
2020 Vol. 34 (11): 1-8 [
Abstract
] (
96
)
全文
(
197
)
9
Effect of Cooling Rate on Germination of Clostridium perfringens Spores in Soy Sauce and Pot-Roast Meat Products
MA Xiaolei, ZHAO Lijun, WEI Qingying, ZHU Yaodi, ZHAO Gaiming, LI Miaoyun
DOI: 10.7506/rlyj1001-8123-20200914-223
2020 Vol. 34 (11): 9-13 [
Abstract
] (
90
)
全文
(
84
)
14
Effects of Different Dietary Protein and Energy Levels on Longissimus dorsi Fatty Acid Composition in Huangquqiao Lamb Meat
SHI An, ZHANG Junli, MA Xiaoming, YU Yang, LI Jucai
DOI: 10.7506/rlyj1001-8123-20200914-225
2020 Vol. 34 (11): 14-20 [
Abstract
] (
99
)
全文
(
96
)
Processing Technology
21
Optimization of Enzymatic Hydrolysis of Beef and Analysis of Amino Acid Composition of Hydrolysate
LIU Siru, LUO Longlong, REN Weihe, DING Gongtao, XIE Diaodiao, YE Wenbo, CHEN Shien, Sharizah ALIMAT
DOI: 10.7506/rlyj1001-8123-20200824-206
2020 Vol. 34 (11): 21-26 [
Abstract
] (
106
)
全文
(
147
)
27
Effect of Non-Meat Protein on the Quality of Pork Mince with Rapeseed Oil as a Fat Substitute
PENG Shuang, WANG Changyuan
DOI: 10.7506/rlyj1001-8123-20201028-256
2020 Vol. 34 (11): 27-31 [
Abstract
] (
95
)
全文
(
120
)
32
Antioxidant and Antibacterial Activity of Donkey Bone Seasoning and Its Application in Ready-to-Eat Patties
QIAO Zhifei, LI Weiwei, ZHU Yingchun, YAN Yuwen
DOI: 10.7506/rlyj1001-8123-20201005-237
2020 Vol. 34 (11): 32-37 [
Abstract
] (
93
)
全文
(
109
)
Analysis & Detection
38
Correlation Analysis between Aroma Formation and Quality of Xinjiang Big Plate Chicken during Cooking
GAO Shuang, SHEN Fei, LUO Ruiming, DING Dan, BAI He
DOI: 10.7506/rlyj1001-8123-20200924-232
2020 Vol. 34 (11): 38-44 [
Abstract
] (
79
)
全文
(
139
)
Package & Storage
45
Effects of Hsian-Tsao Extract on the Quality of Pork Jerky during Storage
CAO Yuanyuan, ZHOU Quan, AI Minmin, FAN Hong, LONG Jiaoli, LI Shuchang, GUO Shanguang, JIANG Aimin
DOI: 10.7506/rlyj1001-8123-20200831-211
2020 Vol. 34 (11): 45-51 [
Abstract
] (
99
)
全文
(
118
)
52
Effect of Modified Atmosphere Refrigerator on Quality Preservation of Chilled Meat
GUO Huiyuan, WU Guangfeng, CAO Jiankang, LI Xiaofeng, ZHU Xiaobing, WANG Jian, MA Jian
DOI: 10.7506/rlyj1001-8123-20201113-266
2020 Vol. 34 (11): 52-57 [
Abstract
] (
110
)
全文
(
102
)
58
Correlation of Freshness and Tenderness with Peptide Content in Chicken Meat during Postmortem Aging and Refrigerated Storage
SHAO Jing, JIANG Tongyu, ZHAO Lehan, ZHAO Yanxia, HU Xueyin, GU Yuxin, LIU Yanfu, LI Zhicheng
DOI: 10.7506/rlyj1001-8123-20200827-209
2020 Vol. 34 (11): 58-64 [
Abstract
] (
121
)
全文
(
146
)
65
Effect of Phosphorus-Free Water-Retaining Agent Combinations on the Quality Change of Pasteurized Sausages Made from Pale, Soft and Exudative (PSE) Pork during Storage
ZHANG Li, LIU Guangjuan, XU Zequan, XING Shijun, ZHU Mingrui, SUN Jianing, WANG Zirong
DOI: 10.7506/rlyj1001-8123-202001005-235
2020 Vol. 34 (11): 65-71 [
Abstract
] (
137
)
全文
(
157
)
72
Evaluating the Effect of Natural Preservatives on the Preservation of Chilled Pork based on Fuzzy Mathematics
ZHAN Yi, SUN Jinsong, LIU Yang, XIAO Longquan, WANG Xinhui
DOI: 10.7506/rlyj1001-8123-20200924-234
2020 Vol. 34 (11): 72-77 [
Abstract
] (
66
)
全文
(
120
)
Reviews
78
Progress in Understanding Quality Characteristics of Yak Meat
LIU Xiaochang, ZHANG Shou, SUN Baozhong, XIE Peng, XU Chenchen, LEI Yuanhua, ZHANG Songshan, CAN Muyou, BAO Yuhong
DOI: 10.7506/rlyj1001-8123-20200917-230
2020 Vol. 34 (11): 78-83 [
Abstract
] (
157
)
全文
(
177
)
84
A Literature Review on the Application of Ultra-High Pressure in the Preservation of Chilled Meat Products
ZHANG Gensheng, SUN Weibao, YUE Xiaoxia, LIU Xinci, XU Fan
DOI: 10.7506/rlyj1001-8123-20201105-260
2020 Vol. 34 (11): 84-88 [
Abstract
] (
114
)
全文
(
200
)
89
Recent Progress in the Formation, Detection and Control of Biogenic Amines in Meat Products
DAI Ying, SONG Haiyong, WU Xi, YU Chunyuan
DOI: 10.7506/rlyj1001-8123-20201005-236
2020 Vol. 34 (11): 89-97 [
Abstract
] (
116
)
全文
(
227
)
98
Recent Progress in Pork Biopreservation Technologies
LI Dandan, ZHENG Li, LIU Yuhan, HAN Qingqiu, WANG Zhen, ZHOU Xin
DOI: 10.7506/rlyj1001-8123-20200923-231
2020 Vol. 34 (11): 98-105 [
Abstract
] (
81
)
全文
(
366
)
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