Home
|
About Journal
|
Editorial Board
|
Instruction
|
Subscriptions
|
Contacts Us
|
中文
Office Online
Submission Online
Peer Review
Editor-in-chief
Office Work
Journal Online
Accepted
Current Issue
Advanced Search
Archive
Read Articles
Download Articles
Email Alert
Quick Search
Adv Search
2021 Vol. 35, No. 4
Published: 15 April 2021
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Processing Suitability of Different Meat Cuts from Bactrian Camels Reared in Xinjiang
LI Qingqing, YANG Li, FU Yinghua, DONG Jing, JI Dongyang, LIU Yingjie, CHEN Gangliang, YANG Jie
DOI: 10.7506/rlyj1001-8123-20210305-053
2021 Vol. 35 (4): 1-6 [
Abstract
] (
116
)
全文
(
79
)
Processing Technology
7
Optimization of Ultrasound-Assisted Enzymatic Extraction of Collagen Peptide from Chicken Knee Cartilage and Its Antioxidant Activity
ZHOU Ting, WU Yujie, LU Fangyun, HUANG Jin, WU Haihong, ZHANG Xinxiao, XU Weimin, ZOU Ye, WANG Daoying
DOI: 10.7506/rlyj1001-8123-20210226-048
2021 Vol. 35 (4): 7-15 [
Abstract
] (
75
)
全文
(
170
)
16
Liquid Smoke from Red Willow Twigs: Optimization of Preparation Process by Response Surface Methodology and Physicochemical Analysis
Ayiguli·WUBULI, Munawaer·ZHUMAI, Batuer·ABULIKEMU
DOI: 10.7506/rlyj1001-8123-20210301-050
2021 Vol. 35 (4): 16-23 [
Abstract
] (
78
)
全文
(
114
)
24
Meatballs Incorporated with Maca: Optimization of Formulation and Cooking Conditions and Quality Characterization
BAI Jian
DOI: 10.7506/rlyj1001-8123-20210217-037
2021 Vol. 35 (4): 24-29 [
Abstract
] (
88
)
全文
(
86
)
Analysis & Detection
30
High-Throughput Sequencing Analysis of Bacterial Diversity in Wushan Marinated Goose Stored at Room Temperature
ZHU Dongxi, DENG Jieying, WANG Zhiqi, WANG Yang, LI Peijun, XU Baocai
DOI: 10.7506/rlyj1001-8123-20210316-074
2021 Vol. 35 (4): 30-36 [
Abstract
] (
70
)
全文
(
164
)
37
Effects of Three Different Plant Proteins on Flavor Components of Plant-Based Mince Analyzed by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry
TIAN Xing, LIU Lang, DING Yunlong, XIAO Zuowei, LI Jie, LI Zongjun
DOI: 10.7506/rlyj1001-8123-20210401-088
2021 Vol. 35 (4): 37-43 [
Abstract
] (
95
)
全文
(
158
)
44
Effect of Shikimic Acid from Star Anise on the Flavor Quality of Braised Duck Legs
GUO Danjun, HE Wenjie, XU Wei, WANG Hongxun, WU Binbin, YI Yang, HOU Wenfu
DOI: 10.7506/rlyj1001-8123-20210219-038
2021 Vol. 35 (4): 44-50 [
Abstract
] (
84
)
全文
(
157
)
Package & Storage
51
Inhibition of Weissella viridescens Fermentation Broth on Listeria monocytogenes and Its Application in Chilled Pork Preservation
YANG Chao, YU Tao, JIANG Xiaobing
DOI: 10.7506/rlyj1001-8123-20210323-079
2021 Vol. 35 (4): 51-56 [
Abstract
] (
79
)
全文
(
238
)
Reviews
57
Recent Progress in Genetic Breeding and Quality Evaluation of Beijing You Chicken
ZHAO Linggai, Lü Xueze, LIU Yi, WANG Liang, YANG Weifang, QIN Chenqiang, LI Xingmin
DOI: 10.7506/rlyj1001-8123-20210323-077
2021 Vol. 35 (4): 57-63 [
Abstract
] (
123
)
全文
(
135
)
64
A Review of Recent Progress in Understanding the Effects of Pre-Slaughter Handling, Slaughter and Processing on Water-Holding Capacity of Chilled Pork
LI Xiaomin, LI Qi, SUN Yuli, TAN Xinyue, WANG Qing, ZHANG Zhongxin, ZHANG Xiaolin
DOI: 10.7506/rlyj1001-8123-20210305-055
2021 Vol. 35 (4): 64-70 [
Abstract
] (
89
)
全文
(
141
)
News
Download
Manuscript Review Process
Links
CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
CHNFOOD
FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
JOURNAL OF FUTURE FOODS
Copyright © Editorial Board of Meat Research
Supported by:
Beijing Magtech
