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2021 Vol. 35, No. 1
Published: 15 January 2021
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Differences in Meat Quality among Different Carcass Parts of Xinjiang Brown Cattle
ZHAO Gaiming, QIN Kemeng, LI Jiaqi, ZHU Chaozhi, NAI Bijiang, LIU Jianming
DOI: 10.7506/rlyj1001-8123-20201229-303
2021 Vol. 35 (1): 1-6 [
Abstract
] (
192
)
全文
(
180
)
7
Analysis of Nutritional Components of the Meat of Gobi Short-Tailed Sheep
GONG Yu, HE Xige, HAN Yunfei, CHEN Lu, YU Lan, BORJIGIN Gerelt
DOI: 10.7506/rlyj1001-8123-20201222-295
2021 Vol. 35 (1): 7-11 [
Abstract
] (
138
)
全文
(
106
)
12
Mineral Fingerprint Characteristics of Pasture-fed and Barn-fed Beef in Inner Mongolia
BAI Yang, LUO Shuai, WANG Qian, DU Quan, GUO Jun, SUN Haizhou
DOI: 10.7506/rlyj1001-8123-20201120-270
2021 Vol. 35 (1): 12-18 [
Abstract
] (
87
)
全文
(
136
)
Processing Technology
19
Optimization of Enzymatic Hydrolysis and Fermentation Conditions of Catfish Heads/Bones
YU Deyang, MA Lizhen
DOI: 10.7506/rlyj1001-8123-20210119-015
2021 Vol. 35 (1): 19-25 [
Abstract
] (
127
)
全文
(
138
)
26
Optimizing the Formulation of Preservative Combinations for Longxi Bacon, a Traditional Chinese Meat Product in Longxi, Gansu
ZHANG Baigang, LIANG Hairong, HUANG Chenghui, LI Jinliang, XU Dongmei, FENG Zaiping
DOI: 10.7506/rlyj1001-8123-20201026-254
2021 Vol. 35 (1): 26-33 [
Abstract
] (
123
)
全文
(
97
)
Analysis & Detection
34
Comparative Analysis of Fatty Acid Contents in Muscles of Qinghua, Chahua 2 and White Feathered Broilers
KONG Fanhu, CHEN Ying, SUN Zhaocheng, CHEN Chen, HUA Xuefei, ZHANG Yuzhu, YANG Wanjin, DU Guangying, TAO Linli, ZHANG Xi
DOI: 10.7506/rlyj1001-8123-20201123-272
2021 Vol. 35 (1): 34-40 [
Abstract
] (
101
)
全文
(
223
)
41
Volatile Flavor Components of Sanchuan Ham and Air-Dried Ham
GAO Yan, LI Shijun, LIANG Dingnian, HU Yongjin, XUE Qiaoli
DOI: 10.7506/rlyj1001-8123-20201123-281
2021 Vol. 35 (1): 41-46 [
Abstract
] (
100
)
全文
(
137
)
47
Volatile Flavor Compounds in Muscles from Different Carcass Cuts of Qianbei Ma Goat
WANG Lunxing, ZHANG Hongli, CHEN Deqin, DENG Weixi, YANG Ze, WU Yihua
DOI: 10.7506/rlyj1001-8123-20201215-290
2021 Vol. 35 (1): 47-52 [
Abstract
] (
128
)
全文
(
154
)
Package & Storage
53
Effect of Cooling Methods on Quality of Sauced Beef
TIAN Huan, HUANG Feng, LI Xia, HAN Dong, JING Xiaoliang, JIA Wei, BAI Zhenyuan, LI Mao, ZHANG Chunhui
DOI: 10.7506/rlyj1001-8123-20201123-283
2021 Vol. 35 (1): 53-58 [
Abstract
] (
144
)
全文
(
197
)
59
Combined Effects of Modified Atmosphere Packaging with Different Gas Compositions and Chitosan-based Composite Coatings on Quality of Trachinotus ovatus during Refrigerator Storage
WANG Jiamei, FU Tengfei, LIU Yafu
DOI: 10.7506/rlyj1001-8123-20210118-011
2021 Vol. 35 (1): 59-65 [
Abstract
] (
96
)
全文
(
145
)
Reviews
66
Recent Progress in the Formation Mechanism and Analytical Methods for Characteristic Flavor Compounds in Broth
GUAN Haining, XU Xiaojun, SUN Weiting, LIU Dengyong*, DIAO Xiaoqin
DOI: 10.7506/rlyj1001-8123-20210106-004
2021 Vol. 35 (1): 66-73 [
Abstract
] (
139
)
全文
(
302
)
74
Recent Progress in Natural Plant Extracts with Antioxidant Activity and Their Application in Meat Products
YANG Yixi, WANG Wei, BAI Ting, ZHANG Rui, ZHAO Zhiping, ZHANG Yue, CHEN Hongfan
DOI: 10.7506/rlyj1001-8123-20201225-299
2021 Vol. 35 (1): 74-82 [
Abstract
] (
155
)
全文
(
504
)
83
Recent Development in the Application of Novel Processing Technologies Based on the Clean Label Concept in Low Phosphate Meat Products
ZHAO Honglei, CHANG Jingyao, LIU Meiyue, XIN Ying, YANG Le, KONG Baohua, LIU Qian
DOI: 10.7506/rlyj1001-8123-20201218-293
2021 Vol. 35 (1): 83-91 [
Abstract
] (
128
)
全文
(
117
)
92
A Review of the Formation and Control of Hazardous Substances in Meat during Thermal Processing
LI Shimeng, YU Qianqian, DONG Zhanting, SUN Lin, CHENG Bei, SUN Chengfeng
DOI: 10.7506/rlyj1001-8123-20201123-280
2021 Vol. 35 (1): 92-97 [
Abstract
] (
122
)
全文
(
286
)
98
Recent Progress in Techniques for Detection of Volatile N-Nitrosamines in Meat Products
LIANG Xiuqing, YANG Ying, ZHANG Hongxia, WANG Yanli, LI Fangfang, LIU Yanming
DOI: 10.7506/rlyj1001-8123-20201123-279
2021 Vol. 35 (1): 98-104 [
Abstract
] (
98
)
全文
(
560
)
105
Nutritional Value Evaluation of Sausages and Application of Front of Package Labeling
HUANG Zeying, LU Man, HUANG Beixun
DOI: 10.7506/rlyj1001-8123-20201215-288
2021 Vol. 35 (1): 105-111 [
Abstract
] (
135
)
全文
(
217
)
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