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2025 Vol. 39, No. 2
Published: 28 February 2025
Reviews
Package & Storage
Basic Research
Processing Technology
Basic Research
1
Effects of Co-fermentation with Kocuria rhizophila and Lactiplantibacillus plantarum on Sausage Quality and Bacterial Community
CHEN Junfei, SHEN Hui, ZHANG Keming, TANG Huihua, HU Yongjin, XIAO Hua, LI Hong, LIU Biqin, SHI Qiao
DOI: 10.7506/rlyj1001-8123-20240914-243
2025 Vol. 39 (2): 1-10 [
Abstract
] (
68
)
全文
(
109
)
11
Changes in Microbial Community Structure during the Production and Storage of Commercial Vacuum-Packed Corn-Added Hot Dog Sausage
CHEN Hong, JIAO Yifan, LIU Mengyao, ZHANG Yiping, ZHAO Lili, JIANG Xiaobing
DOI: 10.7506/rlyj1001-8123-20240814-210
2025 Vol. 39 (2): 11-17 [
Abstract
] (
52
)
全文
(
67
)
18
Effect of Addition of Different Amounts of Crayfish Shell Powder on the Flavor of Fermented Crayfish Paste
CHEN Gehui, HUANG Qi, HU Chuanfeng, SHEN Lingwei, WU Wenjin, XIONG Guangquan, YU Wei, QIAO Yu, TU Ziyi, WANG Chao
DOI: 10.7506/rlyj1001-8123-20240826-220
2025 Vol. 39 (2): 18-24 [
Abstract
] (
45
)
全文
(
62
)
Processing Technology
25
Isolation, Identification, Virulence Genes and Drug Susceptibility of Bacillus cereus from Low-Temperature Chicken Sausage
DU Long, YANG Yuheng, TANG Wenxiang, XIAO Yapei, SUN Zhilan, LIU Fang, WANG Daoying
DOI: 10.7506/rlyj1001-8123-20240702-173
2025 Vol. 39 (2): 25-32 [
Abstract
] (
44
)
全文
(
77
)
Package & Storage
33
Effect of Cinnamon Essential Oil-Auricularia auricular Polysaccharide Composite Coating on Preservation of Refrigerated Fresh-Cut Perch Fillet
HE Ying, FENG Yu, XING Jiayao, WANG Shuyi, ZHANG Min
DOI: 10.7506/rlyj1001-8123-20240902-232
2025 Vol. 39 (2): 33-38 [
Abstract
] (
40
)
全文
(
29
)
Reviews
39
Research Progress on the Effects of Microorganisms on the Eating Quality and Safety of Dry-Aged Beef
LIU Xiaochang, WANG Huan, LIU Yinchu, SUN Baozhong, ZHANG Songshan, XIE Peng, LEI Yuanhua, ZANG Mingwu
DOI: 10.7506/rlyj1001-8123-20241217-337
2025 Vol. 39 (2): 39-45 [
Abstract
] (
49
)
全文
(
59
)
46
Application of New Microbial Detection Techniques in Meats: An Update
XIONG Yinghan, LI Chongyan, LI Ruolin, WU Rao, ZHOU Zhiwei, SUN Honghu, SUN Qun
DOI: 10.7506/rlyj1001-8123-20240902-228
2025 Vol. 39 (2): 46-54 [
Abstract
] (
36
)
全文
(
77
)
55
A Review of Factors Influencing the Freshness of Meat and Meat Products and Methods for Its Control
LUO Li, XU Su, FU Sheng, TAO Guangcan
DOI: 10.7506/rlyj1001-8123-20240909-239
2025 Vol. 39 (2): 55-66 [
Abstract
] (
39
)
全文
(
74
)
67
Research Progress on Nutritional Value, Functional Properties and Application of Edible Mushrooms in Meat Processing
SUN Dandan, JIANG Linlin, YANG Xiaoyin, MAO Yanwei, ZHANG Yimin, HAO Jiangang, LIANG Rongrong
DOI: 10.7506/rlyj1001-8123-20240722-188
2025 Vol. 39 (2): 67-75 [
Abstract
] (
37
)
全文
(
35
)
76
Research Progress on Effects of Staphylococcus xylosus on the Quality and Flavor of Fermented Meat Products
YU Changjin, LIANG Menglin, LIANG Baodan, LIU Li, SHA Pengyu, NIE Xiaokai, WANG Hui, MA Hanjun
DOI: 10.7506/rlyj1001-8123-20240819-214
2025 Vol. 39 (2): 76-84 [
Abstract
] (
40
)
全文
(
33
)
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