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2022 Vol. 36, No. 3
Published: 31 March 2022
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Effects of Stunning Methods on the Meat Quality of Yellow-Feathered Broilers
KONG Xiaohui, MAO Lin, JIANG Weifeng, YANG Yuxin, LIN Jie, WU Shaozong, ZHENG Hua
DOI: 10.7506/rlyj1001-8123-20211129-232
2022 Vol. 36 (3): 1-6 [
Abstract
] (
197
)
全文
(
149
)
7
Comparative Analysis of Nutrient Composition in Crocodile Meat and Other Meats
YANG Chunxue, KONG Fanhua, OUYANG Jun, YU Zhilin, YANG Chunbo, CUI Chenxi, BAI Shasha, CUI Yajuan
DOI: 10.7506/rlyj1001-8123-20211129-230
2022 Vol. 36 (3): 7-13 [
Abstract
] (
374
)
全文
(
1982
)
Processing Technology
14
Effect of Addition of Different Amounts of Flaxseed Gum on the Quality of Starch-Meat Sausage
ZHAO Honglei, XU Jingxin, KONG Baohua, XIA Xiufang, XIN Ying, LIU Qian
DOI: 10.7506/rlyj1001-8123-20210924-215
2022 Vol. 36 (3): 14-19 [
Abstract
] (
147
)
全文
(
138
)
20
Optimization of Enzymatic Tenderization of Pre-conditioned Hot Pot Beef by Response Surface Methodology
ZHANG Lizhitong, ZHANG Jiamin, WANG Wei, LIU Dayu, TANG Yang, WANG Ke
DOI: 10.7506/rlyj1001-8123-20211112-227
2022 Vol. 36 (3): 20-25 [
Abstract
] (
164
)
全文
(
374
)
Analysis & Detection
26
Determination of Flavor-Active Nucleotides in Cooked Pork by High Performance Liquid Chromatography
LI Qi, LI Xiaomin, JIANG Deming, TAN Xinyue, WANG Qing, ZHANG Xiaolin
DOI: 10.7506/rlyj1001-8123-20211213-237
2022 Vol. 36 (3): 26-31 [
Abstract
] (
167
)
全文
(
180
)
Package & Storage
32
Quality Changes of Megalobrama amblycephalala during Postmortem Storage at 4 ℃
DONG Yiqun, NIU Sumin, LUO Xin, XIE Dingyuan
DOI: 10.7506/rlyj1001-8123-20211214-238
2022 Vol. 36 (3): 32-37 [
Abstract
] (
146
)
全文
(
204
)
38
Effects of Simultaneous High-Temperature Cooking and Sterilization on Quality and Storage Characteristics of Ready-to-Eat Crayfish
KONG Jinhua, WEN Limin, ZHU Yongzhi, GE Qingfeng, BIAN Huan, YAN Zheng, XU Weimin
DOI: 10.7506/rlyj1001-8123-20211210-236
2022 Vol. 36 (3): 38-44 [
Abstract
] (
183
)
全文
(
314
)
Reviews
45
Progress in Understanding the Mechanism of the Influence of Animal Fat on Meat Flavor
DIAO Xiaoqin, WANG Ying, JIA Ruixin, SUN Weiting, LIU Dengyong, GUAN Haining
DOI: 10.7506/rlyj1001-8123-20211206-235
2022 Vol. 36 (3): 45-51 [
Abstract
] (
185
)
全文
(
667
)
52
Recent Advances in the Interaction Mechanisms between Key Nutrient Components and Their Regulatory Effects on the Flavor of Meat Broth
GUAN Haining, FENG Chunmei, TIAN Yanli, XU Xiaojun, LIU Dengyong, DIAO Xiaoqin
DOI: 10.7506/rlyj1001-8123-20211115-228
2022 Vol. 36 (3): 52-58 [
Abstract
] (
150
)
全文
(
247
)
59
Progress in Methods for Moisture Detection in Meat Products
YUAN Yiping, LI Jing
DOI: 10.7506/rlyj1001-8123-20211115-229
2022 Vol. 36 (3): 59-66 [
Abstract
] (
153
)
全文
(
381
)
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