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2023 Vol. 37, No. 5
Published: 31 May 2023
Reviews
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Changes in Microbial Composition and Diversity during the Production of Zhenba Bacon
ZUO Yao, ZHU Lianxu, LU Hongzhao, REN Hongqiang, WANG Ling, WANG Shanshan, WU Guofei, ZHANG Tao
DOI: 10.7506/rlyj1001-8123-20230224-018
2023 Vol. 37 (5): 1-10 [
Abstract
] (
149
)
全文
(
141
)
11
Changes in the Relative Content of Reactive Oxygen Species in Dark Cutting Beef and Its Correlation with Meat Quality Characteristics during Storage
CHEN Ming, YUAN Ting, TU Qiao, YE Huilan, LEI Haiyue, WANG Jiayu, MA Anfang, XIN Jianzeng
DOI: 10.7506/rlyj1001-8123-20230209-013
2023 Vol. 37 (5): 11-17 [
Abstract
] (
125
)
全文
(
179
)
18
Relationship between Adenosine Monophosphate-Activated Protein Kinase (AMPK) Activity and Meat Quality of Three Different Muscles of Ujumqin Sheep Slaughtered at Different Ages
XUE Baoling, SONG Xiaobin
DOI: 10.7506/rlyj1001-8123-20230214-014
2023 Vol. 37 (5): 18-23 [
Abstract
] (
115
)
全文
(
55
)
Processing Technology
24
Texture Stability of Dried Pork Slice with Lysine at Different Air Drying Temperatures
LUO Qi, CHEN Jun, ZHOU Yu, CUI Cui, XIE Tingting, GU Qianhui, CHEN Conggui
DOI: 10.7506/rlyj1001-8123-20230116-007
2023 Vol. 37 (5): 24-30 [
Abstract
] (
77
)
全文
(
62
)
31
Effect of Quinoa Protein on Gel Properties of Pork Myofibrillar Protein in Low-Sodium Salt System
MENG Zhiming, LIU Ying, XI Yueyang, ZHU Yingchun
DOI: 10.7506/rlyj1001-8123-20230413-028
2023 Vol. 37 (5): 31-38 [
Abstract
] (
77
)
全文
(
98
)
39
Optimizing the Oven Roasting of Crayfish by Response Surface Methodology
WEN Limin, ZHU Yongzhi, LUO Zhang, XU Weimin, BIAN Huan
DOI: 10.7506/rlyj1001-8123-20221201-154
2023 Vol. 37 (5): 39-48 [
Abstract
] (
73
)
全文
(
112
)
Analysis & Detection
49
Effects of Different Cooking Methods on the Physicochemical Properties and Flavor of Crawfish (Procambarus clarkia)
DU Liu, QIU Wenxing, LIU Dongyin, XIONG Guangquan, QIAO Yu, WANG Lan, WANG Chao
DOI: 10.7506/rlyj1001-8123-20230206-010
2023 Vol. 37 (5): 49-56 [
Abstract
] (
139
)
全文
(
173
)
57
Optimized Preparation and Flavor Analysis of Mutton-like Flavoring Base
LIU Hui, XING Jiahao, FAN Min, WANG Mengsong, PAN Lin, WEI Chaokun
DOI: 10.7506/rlyj1001-8123-20221230-162
2023 Vol. 37 (5): 57-65 [
Abstract
] (
114
)
全文
(
129
)
Reviews
66
Research Progress on Iridescence in Meat Products: Formation Mechanism, Influential Factors and Evaluation Methods
BAO Yulong, ZHANG Yaqi, XU Wanjun, YAN Dan, GAO Ruichang
DOI: 10.7506/rlyj1001-8123-20230410-025
2023 Vol. 37 (5): 66-71 [
Abstract
] (
106
)
全文
(
152
)
72
Research Progress on Fenton Reaction-Induced Meat Protein Oxidation and Its Inhibition
CHEN Ziting, CHEN Mengting, SUN Zhida
DOI: 10.7506/rlyj1001-8123-20230209-012
2023 Vol. 37 (5): 72-80 [
Abstract
] (
136
)
全文
(
156
)
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