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2023 Vol. 37, No. 4
Published: 30 April 2023
Reviews
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Basic Nutrients and Volatile Components of Spent Tibetan Hen Meat
LI Xiaomin, WANG Qing, LI Qi, SUOLANG Zhaxi, LI Guowei, ZHANG Qifan, ZHANG Xiaolin, TAN Xinyue
DOI: 10.7506/rlyj1001-8123-20230201-009
2023 Vol. 37 (4): 1-6 [
Abstract
] (
244
)
全文
(
128
)
7
Differences in Meat Quality Characteristics of 10 Different Sheep Breeds in Hotan, Xinjiang
WANG Jing, WANG Quanfeng, LIU Li, JIANG Xiaomei, YANG Huiguo
DOI: 10.7506/rlyj1001-8123-20221230-161
2023 Vol. 37 (4): 7-12 [
Abstract
] (
175
)
全文
(
277
)
Processing Technology
13
Optimization of Cooking Process of Skipjack Tuna Tsukudani and Composition Analysis of Seasoning Solution
ZHANG Jianyou, FEI Lifeng, SUN Lei, WANG Zhen, Lü Fei, DING Yuting
DOI: 10.7506/rlyj1001-8123-20221128-151
2023 Vol. 37 (4): 13-20 [
Abstract
] (
106
)
全文
(
75
)
Analysis & Detection
21
Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui
DOI: 10.7506/rlyj1001-8123-20230110-002
2023 Vol. 37 (4): 21-28 [
Abstract
] (
94
)
全文
(
361
)
29
Development of Ready-To-Use Quality Control Samples for Rapid Detection of Salmonella enteritidis in Meat Foods
ZHANG Yalun, XU Miaomiao, LIU Yumeng, ZHU Yanbo, YAN Taotao, WANG Zan, ZHANG Jie
DOI: 10.7506/rlyj1001-8123-20220919-126
2023 Vol. 37 (4): 29-33 [
Abstract
] (
83
)
全文
(
107
)
Reviews
34
Theoretical Aspects of Meat Tenderness and Research Progress on Meat Tenderization
BAO Yulong, XU Wanjun, JIA Shiliang, ZHANG Yaqi, GAO Ruichang
DOI: 10.7506/rlyj1001-8123-20221230-163
2023 Vol. 37 (4): 34-40 [
Abstract
] (
157
)
全文
(
253
)
41
Mechanism of Adsorption of Volatile Flavor Compounds by Proteins, Lipids and Their Interaction in Meat Products: A Review
NIE Ruotong, WEI Xiangru, ZHANG Dequan, WANG Zhenyu, LIU Huan
DOI: 10.7506/rlyj1001-8123-20221128-150
2023 Vol. 37 (4): 41-47 [
Abstract
] (
132
)
全文
(
312
)
48
Progress in Techniques for Mutton Traceability and Authentication
KANG Shuai, REN Xiaopu, PENG Zengqi
DOI: 10.7506/rlyj1001-8123-20230206-011
2023 Vol. 37 (4): 48-53 [
Abstract
] (
136
)
全文
(
176
)
54
Research Progress on Processing Technology and Volatile Flavor Substances of Roasted Mutton
HU Yanyan, LIU Chengjiang, LI Yuhui, LU Shiling
DOI: 10.7506/rlyj1001-8123-20220919-124
2023 Vol. 37 (4): 54-60 [
Abstract
] (
156
)
全文
(
235
)
61
Research Progress on the Effects of Microorganisms on the Fermentation of Meat Products
XING Wei, LIU Guanyong, NIU Baokun, ZHANG Rui, WANG Ruihao
DOI: 10.7506/rlyj1001-8123-20221129-152
2023 Vol. 37 (4): 61-68 [
Abstract
] (
115
)
全文
(
266
)
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BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
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FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
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