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Quick Search     Adv Search 2025 Vol. 39, No. 9 Published: 30 September 2025 Reviews Quality & Safety Basic Research Processing Technology        Basic Research 1 Proximate Nutrient Characteristics of Biceps femoris and Longissimus dorsi Muscles of Hulunbuir Grassland Short-Tailed Sheep SU Zhen, WU Zhihua, YI Lan, ZHU Sijia, GU Yu, GUO Jun DOI: 10.7506/rlyj1001-8123-20241231-354 2025 Vol. 39 (9): 1-7 [Abstract] ( 41 ) 全文  ( 18 ) 8 Effect of Heating Temperature and Storage Time on Thermal Shrinkage Characteristics of Thawed Lamb KONG Shiquan, LIU Sijia, SHI Zhenxiao, WANG Heda, ZHANG Zhisheng, QI Wenhui, RAO Weili, SHI Zidan, LI Jinhuo DOI: 10.7506/rlyj1001-8123-20240918-244 2025 Vol. 39 (9): 8-14 [Abstract] ( 26 ) 全文  ( 9 ) 15 Preparation and Functional Characteristics of Calcium-Chelating Peptides from Horse Bone Marrow Collagen ZHENG Lingna, ZHOU Chenglin, GUZALNUR·Askar, CAO Bo, PARHAT·Rozi DOI: 10.7506/rlyj1001-8123-20250113-008 2025 Vol. 39 (9): 15-25 [Abstract] ( 34 ) 全文  ( 5 ) 26 Analysis of Mass Transfer Kinetics during Seriola dumerili Wet-Curing CHEN Junbin, ZHANG Yajie, XIE Songzhen, WANG Minjie, ZHONG Saiyi, HONG Pengzhi, ZHU Chunhua, LIU Shouchun DOI: 10.7506/rlyj1001-8123-20250120-016 2025 Vol. 39 (9): 26-34 [Abstract] ( 35 ) 全文  ( 10 )        Processing technology 35 Effect of Staphylococcus xylosus YCC3 on the Quality of Fermented Sausage DONG Yingying, LIU Ying, LI Xiaodong, HE Ning, ZHU Yingchun DOI: 10.7506/rlyj1001-8123-20241231-355 2025 Vol. 39 (9): 35-42 [Abstract] ( 36 ) 全文  ( 46 ) 43 Evolution of Physicochemical Properties and Flavor of Low-Salt, Short-Term Fermented Largemouth Bass with Lactiplantibacillus plantarum ZHOU Yangkaiming, YAN Zikang, LI Xiangxiang, ZHANG Tianyi, LI Zongjun DOI: 10.7506/rlyj1001-8123-20250216-042 2025 Vol. 39 (9): 43-53 [Abstract] ( 24 ) 全文  ( 10 ) 54 Effect of Xylose-Assisted Salting on the Flavor Characteristics of Thermally Processed Mackerel Fillets WANG Dajun, ZHANG Shumin, JIANG Xin, SHI Wenzheng DOI: 10.7506/rlyj1001-8123-20241228-350 2025 Vol. 39 (9): 54-61 [Abstract] ( 26 ) 全文  ( 9 )        Quality & Safety 62 Pollution Analysis and Health Risk Assessment of Perfluorinated Compounds in Commercially Available Pork and Its By-products CHENG Yan, ZHANG Siwei, GAO Xiangna, LI Dongmei DOI: 10.7506/rlyj1001-8123-20250113-009 2025 Vol. 39 (9): 62-68 [Abstract] ( 32 ) 全文  ( 8 )        Reviews 69 Research Progress on the Application of Modified Polylactic Acid Materials in Meat Packaging LI Xiao, GUO Nannan, WANG Cheng, KONG Xinxin, PAN Daodong, ZHANG Tao DOI: 10.7506/rlyj1001-8123-20250120-017 2025 Vol. 39 (9): 69-77 [Abstract] ( 32 ) 全文  ( 8 ) 78 Meat Flavor Enhancement: A Comprehensive Review of Formation Mechanism, Key Influencing Factors, and Regulatory Strategies WU Jie, LI Xinxin, JI Yebiao, LI Hao, YAO Zekai, WANG Ying, XIN Haiyun, LI Baohong, CHENG Leiyan, MENG Fanming DOI: 10.7506/rlyj1001-8123-20250110-005 2025 Vol. 39 (9): 78-84 [Abstract] ( 35 ) 全文  ( 21 )

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