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2024 Vol. 38, No. 5
Published: 31 May 2024
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Formation of Volatile Compounds in Roasted Mutton During the Air Frying Process
XIAO Jiyou, LI Jianjun, ZHANG Jianmei, GONG Hansheng, LIU Huan
DOI: 10.7506/rlyj1001-8123-20240417-081
2024 Vol. 38 (5): 1-6 [
Abstract
] (
72
)
全文
(
23
)
Processing Technology
7
Effect of Emulsified Fat on the Quality of Emulsified Beef Sausage
ZHAO Gaiming, SI Yuping, LI Jiahui, XU Long, ZHU Chaozhi, GU Yue, LI Fuqiang
DOI: 10.7506/rlyj1001-8123-20240417-082
2024 Vol. 38 (5): 7-14 [
Abstract
] (
81
)
全文
(
12
)
Analysis & Detection
15
Comparison of Meat Quality and Blood Biochemical Indicators between Pale, Soft, and Exudative (PSE) and Normal Pork
ZHENG Fengling, WANG Huaizhong, HAO Lihong, WANG Cheng, ZHAO Xueyan, LI Jingxuan, WANG Jiying, WANG Yanping
DOI: 10.7506/rlyj1001-8123-20240229-043
2024 Vol. 38 (5): 15-20 [
Abstract
] (
45
)
全文
(
8
)
21
Comparative Analysis of Nutritional Components between Rongchang and Duroc Pig Skin
LI Wenjuan, XU Lanmeng, ZHANG Jie, LIAO Qinfeng, LI Longjiao, ZHANG Tinghuan, GUO Zongyi, HE Hang
DOI: 10.7506/rlyj1001-8123-20240417-080
2024 Vol. 38 (5): 21-26 [
Abstract
] (
63
)
全文
(
15
)
Package & Storage
27
Inhibitory Activity of Benzyl Isothiocyanate against Pseudomonas fluorescens and Its Application in Beef Preservation
GE Zitong, LIU Jianan, ZHANG Shuqi, BI Jingran, HOU Hongman, ZHANG Gongliang
DOI: 10.7506/rlyj1001-8123-20240415-077
2024 Vol. 38 (5): 27-35 [
Abstract
] (
54
)
全文
(
9
)
36
Effect of Natural Preservative Combinations on the Preservation of Duck Meat
LIU Qichao, HUANG Decao, WANG Hua’an, LIU Meiyu, ZHANG Lijun
DOI: 10.7506/rlyj1001-8123-20231108-099
2024 Vol. 38 (5): 36-43 [
Abstract
] (
63
)
全文
(
20
)
44
Effect of Static Magnetic Field-Assisted Freezing on Beef Quality
WANG Wenxin, GUAN Wenqiang, HE Xingxing, SONG Yu, LIN Hengxun
DOI: 10.7506/rlyj1001-8123-20240403-068
2024 Vol. 38 (5): 44-51 [
Abstract
] (
61
)
全文
(
12
)
Reviews
52
Effect and Regulatory Mechanism of Resveratrol on Muscle Fiber Type Conversion: A Review
CHEN Qian, ZHANG Jingyue, LIU Yunge, ZUO Huixin, LIANG Rongrong, MAO Yanwei, ZHANG Yimin, YANG Xiaoyin, LUO Xin, ZHU Lixian
DOI: 10.7506/rlyj1001-8123-20240329-067
2024 Vol. 38 (5): 52-60 [
Abstract
] (
52
)
全文
(
12
)
61
Progress in Non-Destructive Analysis of Meat Quality by Near-Infrared Spectroscopy
WANG Dong, LUAN Yunxia, WANG Xinran, JIA Wenshen
DOI: 10.7506/rlyj1001-8123-20240513-118
2024 Vol. 38 (5): 61-70 [
Abstract
] (
84
)
全文
(
13
)
71
Recent Advances in the Application of Chitosan in the Preservation of Meat and Meat Products
YAN Xiaoying, LIANG Rongrong, ZHANG Yimin, MAO Yanwei
DOI: 10.7506/rlyj1001-8123-20240417-079
2024 Vol. 38 (5): 71-76 [
Abstract
] (
71
)
全文
(
10
)
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