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2022 Vol. 36, No. 5
Published: 31 May 2022
Reviews
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Analysis of Heat Resistant Bacteria in Duck Skin by High Throughput Sequencing
HAI Dan, QIAO Mingwu, SONG Lianjun, SHEN Yue, MENG Jingnan, HUANG Xianqing
DOI: 10.7506/rlyj1001-8123-20220324-024
2022 Vol. 36 (5): 1-6 [
Abstract
] (
115
)
全文
(
127
)
7
Isolation and Identification of Dominant Microorganisms in Daobanxiang Cured Meat
ZHU Hanlin, XU Baocai, HUANG Qianli
DOI: 10.7506/rlyj1001-8123-20220322-021
2022 Vol. 36 (5): 7-13 [
Abstract
] (
145
)
全文
(
69
)
14
Effect of Protease Inactivation on Salting Quality of Yellow-Feathered Broiler Meat
SUN Liangge, LIU Yu, Lü Jingxiu, WANG Daoying, LI Pengpeng, XU Weimin
DOI: 10.7506/rlyj1001-8123-20220418-039
2022 Vol. 36 (5): 14-20 [
Abstract
] (
102
)
全文
(
82
)
21
Comparative Study on Slaughter Performance and Meat Quality of Laiwu Black Goats Slaughtered at Different Ages
WANG Weiting, ZHOU Meng, DU Pengfei, MA Yanli, HU Peng, CAO Hongfang, LI Qiang, LIU Yaobo, WANG Shoujing, LIU Xiaoxiao, HOU Chengli
DOI: 10.7506/rlyj1001-8123-20220311-015
2022 Vol. 36 (5): 21-28 [
Abstract
] (
154
)
全文
(
46
)
Processing Technology
29
Response Surface Methodology Optimization of Microwave Combined with Steam Pretreatment of Yellow-Feathered Broiler Carcasses
WANG Kangning, LI Jiaolong, Lü Jingxiu, LI Pengpeng, WANG Daoying, XU Weimin
DOI: 10.7506/rlyj1001-8123-20220421-042
2022 Vol. 36 (5): 29-36 [
Abstract
] (
95
)
全文
(
58
)
37
Effect of Addition of Carboxymethyl Cellulose Sodium or Hydroxyethyl Cellulose on the Quality of Frozen Porcine Blood Curd
XING Caiyun, SHEN Yue, WEI Zhengpeng, SONG Lianjun, QIAO Mingwu, MA Yan, WANG Jinmei, HUANG Xianqing
DOI: 10.7506/rlyj1001-8123-20220311-016
2022 Vol. 36 (5): 37-41 [
Abstract
] (
106
)
全文
(
65
)
42
Effect of Lactarius delicious on the Texture Quality of Fat-Reduced Emulsified Sausages
WANG Chunxiao, ZHOU Kai, ZHANG Jian, XING Lujuan, ZHANG Wangang, XU Baocai
DOI: 10.7506/rlyj1001-8123-20220214-008
2022 Vol. 36 (5): 42-48 [
Abstract
] (
126
)
全文
(
126
)
Analysis & Detection
49
Grey Correlation Degree for Analysis of the Correlation between Electronic Nose Responses to Meat Flavors and Their Sensory Scores
WEI Daiwei, WEI Chaokun*, ZHANG Huiling
DOI: 10.7506/rlyj1001-8123-20220120-004
2022 Vol. 36 (5): 49-53 [
Abstract
] (
96
)
全文
(
107
)
54
Effect of Keemun Black Tea on the Sensory Quality and Flavor of Dried Pork Slices
CUI Cui, XIE Tingting, ZHOU Yu, ZHANG Zhengmin, GU Qianhui, CHEN Conggui
DOI: 10.7506/rlyj1001-8123-20220225-010
2022 Vol. 36 (5): 54-61 [
Abstract
] (
111
)
全文
(
107
)
Reviews
62
Progress in New Techniques for Microbial Detection in Meat and Meat Products
HU Sanmei
DOI: 10.7506/rlyj1001-8123-20220328-027
2022 Vol. 36 (5): 62-67 [
Abstract
] (
123
)
全文
(
143
)
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BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
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FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
JOURNAL OF FUTURE FOODS
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