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2026 Vol. 40, No. 3
Published: 31 March 2026
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Effects of Flaxseed Gum on the Interfacial Properties and Stability of Myofibrillar Protein-Stabilized Emulsions
GUO Dongxue, TANG Yueli, JIA Na, LIU Dengyong
DOI: 10.7506/rlyj1001-8123-20250429-128
2026 Vol. 40 (3): 1-8 [
Abstract
] (
28
)
全文
(
5
)
9
Influence of Species Diversity of Coagulase-Negative Staphylococci in Starter Cultures on the Sensory Characteristics of Fermented Sausages
SONG Futong, LI Ruren, TIAN Yaqin, ZHANG Di, YAO Yafang, ZHANG Nan, LI Wenqian, RONG Liangyan
DOI: 10.7506/rlyj1001-8123-20250513-146
2026 Vol. 40 (3): 9-16 [
Abstract
] (
16
)
全文
(
5
)
17
Mechanism of Biogenic Amine Degradation by a Highly Efficient Biogenic Amine-Degrading Strain, Saccharomyces cerevisiae Z5
FAN Rong, CHEN Li, WANG Li, TAN Xu, JIANG Ziyi, LI Ke, WANG Yuanliang
DOI: 10.7506/rlyj1001-8123-20250411-107
2026 Vol. 40 (3): 17-25 [
Abstract
] (
15
)
全文
(
2
)
26
Effects of Yeast Strains and Their Inoculation Methods on the Eating Quality of Ready-to-Eat Fermented Sausages
YAO Yafang, LI Ruren, ZHANG Jingwei, ZHANG Di, SONG Futong, ZHANG Nan, LI Wenqian, RONG Liangyan
DOI: 10.7506/rlyj1001-8123-20250411-109
2026 Vol. 40 (3): 26-35 [
Abstract
] (
18
)
全文
(
3
)
36
Non-targeted Metabolomics Analysis of Volatile Flavor Compounds and Investigation of Flavor-Related Genes in Yak Meat
XIE Yuanyuan, ZHAO Xinhui, YANG Dongxing, DUAN Ruijun
DOI: 10.7506/rlyj1001-8123-20250427-127
2026 Vol. 40 (3): 36-44 [
Abstract
] (
20
)
全文
(
2
)
Processing Technology
45
Crispness Evaluation and Process Optimization of Chaoshan Beef Meatballs Based on Starch Pretreatment
YAN Minyi, GUO Shanguang, XIAO Nan, AI Minmin
DOI: 10.7506/rlyj1001-8123-20250506-134
2026 Vol. 40 (3): 45-54 [
Abstract
] (
20
)
全文
(
3
)
Package & Storage
55
Effects of Freeze-Thaw Cycles on the Quality Characteristics of Quickly and Slowly Frozen Prepared Chicken Cutlets
ZHUANG Yan, LI Miaoyun, ZHENG Qiaoyun, MA Yuyin, GUO Qiqiang, YANG Shunde, WANG Yanmei, HUANG Wenquan, CAI Huidian, CAO Yong
DOI: 10.7506/rlyj1001-8123-20250421-121
2026 Vol. 40 (3): 55-61 [
Abstract
] (
31
)
全文
(
2
)
Analysis & Detection
62
Development and Application of a Multiplex Real-Time Fluorescence Quantitative Polymerase Chain Reaction Method for Detecting Porcine-, Chicken- and Duck-Derived Components in Duck Blood Curd
ZHANG Congdang, WANG Junhua, WU Haijing, WANG Yaping, WANG Shitao, BAO Jingyun, ZHANG Yaqing
DOI: 10.7506/rlyj1001-8123-20250513-141
2026 Vol. 40 (3): 62-68 [
Abstract
] (
13
)
全文
(
2
)
Reviews
69
A Review of the Impact of Heat Shock Proteins on the Tenderness of Meat Products
HE Hongjing, LIU Dengyong, ZHANG Muhan, WANG Daoying
DOI: 10.7506/rlyj1001-8123-20250427-126
2026 Vol. 40 (3): 69-75 [
Abstract
] (
28
)
全文
(
2
)
76
Research Progress on Quality Improvement of Minced Meat Products Based on Protein-Water Interactions
LEI Chaojie, WANG Jing, YI Changsong, CHENG Tiantian, CHEN Yuanmeng, YANG Zhi, YANG Huijuan
DOI: 10.7506/rlyj1001-8123-20250303-066
2026 Vol. 40 (3): 76-81 [
Abstract
] (
16
)
全文
(
2
)
82
Research Progress on the Application of Electric Field Sterilization Technology in the Meat Industry
XU Yingying, LI Lingyun, LI Dongling, KONG Xiaohui, DENG Shaolin, WANG Xiaoming, HAN Minyi
DOI: 10.7506/rlyj1001-8123-20250415-110
2026 Vol. 40 (3): 82-90 [
Abstract
] (
14
)
全文
(
2
)
91
Research Progress on Visual Intelligent Labels for Monitoring the Freshness of Chilled Meat
LIANG Weiwei, BIAN Chun, PAN Nan, XIA Xiufang
DOI: 10.7506/rlyj1001-8123-20250423-124
2026 Vol. 40 (3): 91-103 [
Abstract
] (
12
)
全文
(
6
)
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