Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Office Online
Submission Online
Peer Review
Editor-in-chief
Office Work
Journal Online
Accepted
Current Issue
Advanced Search
Archive
Read Articles
Download Articles
Email Alert
Quick Search
Adv Search
2026 Vol. 40, No. 9
Published: 30 September 2026
Reviews
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Impact of Konjac Gum-Carrageenan Mixture on the Properties of Phosphorus-Free Chicken Meat Gels
WANG Yuntao, LI Rui, ZHAO Jiansheng, DONG Mingjie, CHEN Bo, WANG Yu, BAI Yanhong
DOI: 10.7506/rlyj1001-8123-20250720-239
2026 Vol. 40 (9): 1-8 [
Abstract
] (
242
)
全文
(
29
)
9
Effects of Feed Supplementation with Tea on the Quality and Nutritional Properties of Beef during Postmortem Refrigerated Storage
WANG Hongwei, XUE Jinying, LIU Jitong, HAO Jiangang, TONG Lin, MAO Yanwei, ZHANG Yimin
DOI: 10.7506/rlyj1001-8123-20250728-244
2026 Vol. 40 (9): 9-17 [
Abstract
] (
168
)
全文
(
9
)
18
Analysis of Slaughter Performance and Meat Quality of Three-Way Crossbred Female Dehong Water Buffalo at Different Months of Age
CEN Zui, XU Shaohong, XU Jun, ZHANG Hao, DU Zhiyong, LI Yao, SUN Xuechen, ZHANG Lixin, WANG Guoning, LI Qing
DOI: 10.7506/rlyj1001-8123-20251104-328
2026 Vol. 40 (9): 18-26 [
Abstract
] (
139
)
全文
(
8
)
27
Effects of Cations and pH on the Frozen Storage Stability of Myofibrillar Proteins
GOU Hao, XU Wanjun, ZHANG Yu, HU Yifan, BAO Yulong
DOI: 10.7506/rlyj1001-8123-20250814-265
2026 Vol. 40 (9): 27-35 [
Abstract
] (
153
)
全文
(
25
)
Processing Technology
36
Effects of Different Cooking Methods on the Quality Characteristics of Chicken Meat
CHANG Xinyue, FU Baoshang, LI Wenjing, GONG Junjie, ZHAO Yuwei, QI Libo
DOI: 10.7506/rlyj1001-8123-20250926-301
2026 Vol. 40 (9): 36-44 [
Abstract
] (
171
)
全文
(
22
)
45
Effects of Different Reheating Methods on the Quality Characteristics of Slippery Yak Meat Slices
GONG Fanyi, Pubudunzhu, ZHAO Jiangtao, SHI Xueshuang, ZHANG Bin, ZHANG Dong
DOI: 10.7506/rlyj1001-8123-20250617-190
2026 Vol. 40 (9): 45-52 [
Abstract
] (
149
)
全文
(
19
)
53
Effect of Different Cooking Methods on the Eating Quality of Snakehead Fillets
HUANG Jiajia, DENG Long, PAN Zilong, DENG Siyu, HE Xiaoqing, WANG Shihong, LI Yanjie, DONG Fang
DOI: 10.7506/rlyj1001-8123-20250826-266
2026 Vol. 40 (9): 53-60 [
Abstract
] (
156
)
全文
(
19
)
Analysis & Detection
61
Construction of a Predictive Model for the Determination of Salami Sausage Maturity Based on Near Infrared Spectroscopy and Machine Learning
CAI Min, LIU Yuhao, JIAO Yushan, TANG Wensheng, LIU Yingli, YANG Yi, WANG Jun, YANG Li
DOI: 10.7506/rlyj1001-8123-20250303-063
2026 Vol. 40 (9): 61-69 [
Abstract
] (
132
)
全文
(
9
)
70
Effect of Boiling and Steaming on the Flavor Quality of Grilled Chicken Rack: A Comparative Study by Gas Chromatography-Ion Mobility Spectrometry and Chemometric Analysis
FENG Yujian, WANG Hongwei, XU Na, PANG Jianlong, GUO Zhifeng, ZHANG Qingyong, YAN Ruiping, ZHENG Zhaoqin, LI Feifeng, ZHANG Li, Lü Qingqin, WANG Peng
DOI: 10.7506/rlyj1001-8123-20250926-303
2026 Vol. 40 (9): 70-79 [
Abstract
] (
122
)
全文
(
8
)
Reviews
80
Research Progress on the Mechanism and Novel Control Technologies for Meat Products Oxidation
PAN Rui, LIU Yongfeng, HAN Chunyuan, SHU Qin
DOI: 10.7506/rlyj1001-8123-20250910-289
2026 Vol. 40 (9): 80-86 [
Abstract
] (
156
)
全文
(
16
)
87
Research Progress on the Quality Characteristics and Formation Mechanism of Xinjiang Lamb Meat
BAI Yuqiang, LI Jiaping, YANG Leilei, Maerhaba·PAERHATI, AN Jing, ZHU Jingrong
DOI: 10.7506/rlyj1001-8123-20250826-273
2026 Vol. 40 (9): 87-95 [
Abstract
] (
162
)
全文
(
21
)
96
Research Progress on Bioactive Peptides Derived from Shellfish Proteins
YUAN Xinjian, WANG Bingyang, ZHU Mochi, ZHENG Xiqi, DUAN Rui, Lü Gaoqi
DOI: 10.7506/rlyj1001-8123-20251224-393
2026 Vol. 40 (9): 96-105 [
Abstract
] (
148
)
全文
(
19
)
News
Download
Online Submission
Author Guidelines
Remote Contribute Steps
Manuscript Review Process
Copyright Statement
Submitting Template
Ethical Standards
Misconduct Processing
Links
CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
CHNFOOD
FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
JOURNAL OF FUTURE FOODS
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
