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2024 Vol. 38, No. 3
Published: 31 March 2024
Reviews
Package & Storage
Quality & Safety
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
High-Throughput Sequencing Analysis of Bacterial Diversity during the Slaughter Process of Yellow-Feathered Broilers
XIAO Yapei, WANG Zaitian, SUN Zhilan, LIU Fang, WANG Daoying
DOI: 10.7506/rlyj1001-8123-20240318-057
2024 Vol. 38 (3): 1-9 [
Abstract
] (
90
)
全文
(
165
)
10
Effect of Salt Addition on Physicochemical Properties and Safety during Fermentation of Suanyu, a Traditional Chinese Fermented Fish Product
YAN Zikang, ZHOU Yangkaiming, LIN Ying, KUANG Jinyan, LI Zongjun
DOI: 10.7506/rlyj1001-8123-20240304-048
2024 Vol. 38 (3): 10-17 [
Abstract
] (
80
)
全文
(
96
)
Processing Technology
18
Effect of Water-Soluble Polysaccharides from Nicandra physalodes (Linn.) Gaertn. Seeds on Processing Quality of Beef Meatballs
XIE Yuxin, XU Qianda, CHEN Nan, MA Qiuyue, GAO Ying, ZENG Weicai
DOI: 10.7506/rlyj1001-8123-20240304-047
2024 Vol. 38 (3): 18-23 [
Abstract
] (
71
)
全文
(
99
)
Analysis & Detection
24
Analysis of Benzoic Acid Content in Beef
WANG Juanqiang, KONG Weiheng, WANG Mingli, REN Nan, ZHAO Yixin, WANG Zhen, GUO Chao, LI Yingying, GUO Wenping, ZHAO Wentao
DOI: 10.7506/rlyj1001-8123-20240304-050
2024 Vol. 38 (3): 24-29 [
Abstract
] (
63
)
全文
(
29
)
Quality & Safety
30
HS-SPME-GC × GC-TOFMS Analysis of Volatile Flavor Compounds in Traditional Dry-Cured Bacon during Processing
DONG Yayun, ZHANG Yingyang, YANG Tianzhi, GAO Huiwen, YUAN Hefang
DOI: 10.7506/rlyj1001-8123-20240318-056
2024 Vol. 38 (3): 30-38 [
Abstract
] (
57
)
全文
(
42
)
Package & Storage
39
Analysis of Microbial Community and Volatile Organic Compounds in Dark-Cutting Beef during Storage in Oxygen-Free Atmosphere at Different Temperatures and Subsequent Display in High-Oxygen Modified Atmosphere Packaging
RONG Ge, LIU Zhiyu, YANG Jun, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin
DOI: 10.7506/rlyj1001-8123-20240304-051
2024 Vol. 38 (3): 39-48 [
Abstract
] (
55
)
全文
(
141
)
49
Effects of Freezing Methods on the Properties and Structure of Myofibrillar Proteins from Crayfish (Procambarus clarkii)
LU Yaokun, LI Qiang, ZHU Yaqing, WANG Hongyi, LIN Lin, LU Jianfeng
DOI: 10.7506/rlyj1001-8123-20240220-041
2024 Vol. 38 (3): 49-55 [
Abstract
] (
93
)
全文
(
170
)
56
Effect of Vacuum Skin Packaging and High-Oxygen Modified Atmosphere Packaging on the Quality and Microbial Properties of Chilled Pork during Storage
LI Xiangyuan, FEI Zhiguo, YANG Shuo, WANG Yu, ZHANG Lin, WU Jiaqiang, DING Zhiyong, YU Jiang, REN Sufang, MAO Yanwei
DOI: 10.7506/rlyj1001-8123-20240304-046
2024 Vol. 38 (3): 56-63 [
Abstract
] (
80
)
全文
(
32
)
64
Effect of Different Freezing Methods on the Cooking Quality of Pork
ZHAO Jiansheng, CHENG Yuxuan, MA Xuyang, TIAN Wenguang, WANG Yu, LI Junguang
DOI: 10.7506/rlyj1001-8123-20240304-052
2024 Vol. 38 (3): 64-69 [
Abstract
] (
89
)
全文
(
110
)
Reviews
70
Progress on the Function and Resource Development of Livestock and Poultry Blood Exosomes
XU Ronglu, MAI Jiwen, SHI Yuwei, CAO Jinxuan, ZHANG Chan, YANG Xinyao, WANG Xue’er, WU Shixiang, WANG Ying
DOI: 10.7506/rlyj1001-8123-20230913-083
2024 Vol. 38 (3): 70-77 [
Abstract
] (
58
)
全文
(
67
)
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