1002-6630
2009 Issue z1
The Structure and Functional Property Changes in Myofibrillar Protein as Influenced by Different Freeze-thaw Cycles
KONG Bao-hua;,XIA Xiu-fang;,XIONG You-ling;
KONG Bao-hua;,XIA Xiu-fang;,XIONG You-ling;
..............page:1-7
Changes of Chemical Compositions and Edible Qualities Between Venison m longissimus dorsi,m semitendinosus,m supraspinatus,m poasos major During Postmortem Aging
HU Ping;,LI Chun-bao;,XU Bo;,XU Xing-lian;,ZHOU Guang-hong;
HU Ping;,LI Chun-bao;,XU Bo;,XU Xing-lian;,ZHOU Guang-hong;
..............page:8-12
The Study on Peptide of Angiotensin Coverting Enzyme Inhibitory Peptides (ACEIP) from Hydrolysis Ox Bone
CAI Li-hua;,MA Mei-hu;
CAI Li-hua;,MA Mei-hu;
..............page:13-19
Isolation and Purification of Pyrophosphatase from Chicken Thigh Meat
PENG Zeng-qi;,SHI Jie;,SUN Zhen-zhen;
PENG Zeng-qi;,SHI Jie;,SUN Zhen-zhen;
..............page:20-23
Analysis on Nutrition Composition and Physical Properties of "Peter Bo" Lactic Acid Pork
CAO Lu;,GU Run-meng;,HUANG Zong-hai;,MA Li-zhen;,WANG Hao-tian;,WU Hao-yue;
CAO Lu;,GU Run-meng;,HUANG Zong-hai;,MA Li-zhen;,WANG Hao-tian;,WU Hao-yue;
..............page:24-28
Study on Antibacterial Characteristics of Catfish Mucus Immunogbulin
HONG Bei-li;,HUANG Zong-hai;,MA Li-zhen;,NAN Jian-hao;,WU Hao-yue;
HONG Bei-li;,HUANG Zong-hai;,MA Li-zhen;,NAN Jian-hao;,WU Hao-yue;
..............page:29-33
Study on Antioxidant Activities of Beef Pre-cooked Liquid
JIN Yi;,XING Zi-xin;,ZHOU Zheng-lin;,ZHU Qiu-jin;
JIN Yi;,XING Zi-xin;,ZHOU Zheng-lin;,ZHU Qiu-jin;
..............page:34-37
Effect of Modified Atmosphere Packaging with Carbon Monoxide on the Color of PSE Meat
CHEN Tao;,LI Hong-min;
CHEN Tao;,LI Hong-min;
..............page:38-41
Isolation and Identification of Valuable Flavor Components of Chinese Cantonese Sausage
LONG Zhuo-shan;,PAN Si-yi;,TANG Dao-bang;,XU Yu-juan;,YANG Wan-gen;
LONG Zhuo-shan;,PAN Si-yi;,TANG Dao-bang;,XU Yu-juan;,YANG Wan-gen;
..............page:42-45
Effect of Freeze/thaw Cycle on Thaw Process and Water Holding Capacity of Beef
LI Chun-bao;,LI Jin-ping;,XU Xing-lian;,ZHOU Guang-hong;
LI Chun-bao;,LI Jin-ping;,XU Xing-lian;,ZHOU Guang-hong;
..............page:46-48
Screening a Strain with Bone Collagenase and Optimizing the Fermentation Conditions
LIU Li-li;,MA Mei-hu;,YANG Xie-li;
LIU Li-li;,MA Mei-hu;,YANG Xie-li;
..............page:49-53
The Effect of Staphylococcus and Lactobacillus on the Degradation of Nitrite in Cantonese Sausage
FU Xiao-yan;,GUO Shan-guang;,HE Rui-qi;,JIANG Ai-min;,LING Shu-jun;,TAN Bi-yun;,ZhOU Quan;
FU Xiao-yan;,GUO Shan-guang;,HE Rui-qi;,JIANG Ai-min;,LING Shu-jun;,TAN Bi-yun;,ZhOU Quan;
..............page:54-58
The Study on the Bacterias Micrococcus Aqilis of Collagenase Strain and the Conditions for Enzyme Production
MA Mei-hu;,XIANG Cong;
MA Mei-hu;,XIANG Cong;
..............page:59-64
The Study on Microbial Flora of Sichuan Fermented Sausage
HE Zhi-fei;,LI Hong-jun;,WU Li-hong;,ZHOU Ren-hui;
HE Zhi-fei;,LI Hong-jun;,WU Li-hong;,ZHOU Ren-hui;
..............page:65-67
Study on Antihypertension of Hydrolyzed Bone Collagen Polypeptides in Vitro
HU Lin;,LI Ke;,LI Zong-jun;,YANG Yuan-liang;
HU Lin;,LI Ke;,LI Zong-jun;,YANG Yuan-liang;
..............page:68-71
Establishment of Non-linear Thermal Inactivation Model of Clostridium Sporogenes Spores
DONG Qing-li;
DONG Qing-li;
..............page:72-76
Effects of Stabilization of the Color of Rongchang Swine Meat After High-Pressure Treatment
HE Zhi-fei;,LI Hong-jun;,XIANG Dan;
HE Zhi-fei;,LI Hong-jun;,XIANG Dan;
..............page:77-81
Optimization of Extraction Technique of Dissoluble Calcium from Bovine Bone-Gum Via Response Surface Methodology
CAI Zhao-xia;,FU Wen-wen;,MA Mei-hu;
CAI Zhao-xia;,FU Wen-wen;,MA Mei-hu;
..............page:82-86
Preliminary Study on Prediction of Chopping Endpoint of Meat Emulsion by Chromatic Aberration Method
HU Zhi-jun;,JIN Hong-guo;,LIU Qiang;,PENG Zeng-qi;,WANG Zhang-gui;
HU Zhi-jun;,JIN Hong-guo;,LIU Qiang;,PENG Zeng-qi;,WANG Zhang-gui;
..............page:87-90
Research into Influencing Factors on Quality Characteristics of Celery Beef Balls
CHEN Feng;,CHEN Li-de;,SHANG Yong-biao;,XIA Yang-yi;,ZANG Jian;
CHEN Feng;,CHEN Li-de;,SHANG Yong-biao;,XIA Yang-yi;,ZANG Jian;
..............page:91-94
Detection of Difficult Cultivable Bacteria from Chicken Carcasses Using Near-Native Medium
SUN Qun;,SUN Ye-kun;,XIANG Wen-liang;,YANG Hu;,YANG Zhi-rong;,ZHANG Chi;
SUN Qun;,SUN Ye-kun;,XIANG Wen-liang;,YANG Hu;,YANG Zhi-rong;,ZHANG Chi;
..............page:95-100
Component Analysis of White Crystal Found in Jinhua Ham
HAO Hong-tao;,Huang Xian-qing;,LIU Yan-xia;,ZHAO Gai-ming;
HAO Hong-tao;,Huang Xian-qing;,LIU Yan-xia;,ZHAO Gai-ming;
..............page:101-104
Primary Components Analysis of Duck Blood Hydrolysates
SUN Zhong-yu;,WANG Hai-bin;,XIAO Di;
SUN Zhong-yu;,WANG Hai-bin;,XIAO Di;
..............page:105-108
The Changing Trend of Total Number of Micro-organism of the Low Temperature-smoked Ham During Processing
GUO Shang-guang;,HUANG Zuo-kun;,JIANG Ai-min;,WAN Jun;,YAN Chun;,ZhOU Liang;,ZHOU Quan;
GUO Shang-guang;,HUANG Zuo-kun;,JIANG Ai-min;,WAN Jun;,YAN Chun;,ZhOU Liang;,ZHOU Quan;
..............page:109-112
Study on Factors Influence Eating Quality of Hot Pot
LI Fei-yan;,LIANG Rong-rong;,LUO Xin;,MAO Yan-wei;
LI Fei-yan;,LIANG Rong-rong;,LUO Xin;,MAO Yan-wei;
..............page:113-115
Study on the Preservation Effect of Thyme and Oregano on Chilled Chicken
GUO Shan-guang;,HE Rui-qi;,JIANG Ai-min;,OUYANG Dong-wei;
GUO Shan-guang;,HE Rui-qi;,JIANG Ai-min;,OUYANG Dong-wei;
..............page:116-119
Effect of Storage Method on Technological Quality of Chicken Meat
FU Xiao-qing;,LI Chun-bao;,Qi Jun;,XU Xing-lian;,Zhou Guang-hong;
FU Xiao-qing;,LI Chun-bao;,Qi Jun;,XU Xing-lian;,Zhou Guang-hong;
..............page:120-122
Study on the Cold Fresh Chicken Shelf Life
CHEN Su-hua;,LU Qiang;,WANG Wei-min;
CHEN Su-hua;,LU Qiang;,WANG Wei-min;
..............page:123-127
Detection of Bacterial Community Dynamics of Chilled Chicken Based on 16S rDNA-ARDRA Technique
SUN Qun;,SUN Ye-kun;,XIANG Wen-liang;,YANG Hu;,ZHANG Chi;
SUN Qun;,SUN Ye-kun;,XIANG Wen-liang;,YANG Hu;,ZHANG Chi;
..............page:128-133
High Performance Liquid Chromatographic Determination of Skatole in Rongchang Swine
GU Yuan;,HE Zhi-fei;,LI Hong-jun;
GU Yuan;,HE Zhi-fei;,LI Hong-jun;
..............page:134-136
..............page:137-141
Present of the Traditional Meat Products in Western China and Developing Idea
CHEN Zong-dao;,HE Zhi-fei;,LI Hong-jun;,SHANG Yong-biao;,XIA Yang-yi;,ZHANG Yu-hao;
CHEN Zong-dao;,HE Zhi-fei;,LI Hong-jun;,SHANG Yong-biao;,XIA Yang-yi;,ZHANG Yu-hao;
..............page:142-144
Comprison and Study on Application Fields & Maximum Level of Meat Product Additives Between Codex Alimentarius Commission and China National Standards
LI Hong-jun;,LI Si-jin;,LIAO Hong-bo;,SHANG Yong-biao;,TANG Liang-fu;,YU Song-Hua;
LI Hong-jun;,LI Si-jin;,LIAO Hong-bo;,SHANG Yong-biao;,TANG Liang-fu;,YU Song-Hua;
..............page:145-149
Research Progress of Biogenic Amines in Fermented Sausages
XU Xing-lian;,ZHOU Guang-hong;,ZHU Zhi-yuan;
XU Xing-lian;,ZHOU Guang-hong;,ZHU Zhi-yuan;
..............page:150-153
Quorum Sensing and Meat Spoilage by Gram-negative Bacteria
CHEN ya-li;,DAI Yi-jie;,HU Lin;,LI Zong-jun;,WANG Yuan-liang;
CHEN ya-li;,DAI Yi-jie;,HU Lin;,LI Zong-jun;,WANG Yuan-liang;
..............page:154-161
DGGE Technique and Its Application in Meat Fermentation Microbial Diversity Research
HE Ping-ping;,LI Zong-jun;,WANG Yuan-liang;,YANG Xiu-hua;
HE Ping-ping;,LI Zong-jun;,WANG Yuan-liang;,YANG Xiu-hua;
..............page:162-166
Fat and Lipase's Change in Pork Processing
HUNG Ye-chuan;,LI Feng;,LI Hong-jun;
HUNG Ye-chuan;,LI Feng;,LI Hong-jun;
..............page:167-171
Advances in Predictive Microbial Growth Model and Shelf Life in Chilled Meat
LI Fei-yan;,LIANG Rong-rong;,LUO Xin;,MAO Yan-wei;
LI Fei-yan;,LIANG Rong-rong;,LUO Xin;,MAO Yan-wei;
..............page:172-177
Application of the Microwave Sterilizing Techniques in Meat Products
DONG Quan;,DU Xiao-fen;,YANG Jia-lei;
DONG Quan;,DU Xiao-fen;,YANG Jia-lei;
..............page:178-181
Devlopment of Fast Molecule Detection Techniques for Pathogenic Microorganism in Meat Products
BAI Su-lan;,Huang Yan-fang;,JU Rong-hui;,LUO Hong-xia;,WANG Fang;,XU Wen-tao;
BAI Su-lan;,Huang Yan-fang;,JU Rong-hui;,LUO Hong-xia;,WANG Fang;,XU Wen-tao;
..............page:182-186
Research Progress on Preservative Technology of Chilled Meat
DENG Li-li;,FAN Dong-cui;
DENG Li-li;,FAN Dong-cui;
..............page:187-191
Review of Researching on Cloned Animal Food
CAI Zhao-xia;,FANG Duan;,MA Mei-hu;
CAI Zhao-xia;,FANG Duan;,MA Mei-hu;
..............page:192-195
Development of Microorganisms in Chilled Meat
DAI Yi-jie;,HE Ping-ping;,HU Lin;,LI Zong-jun;,WANG Yuan-liang;
DAI Yi-jie;,HE Ping-ping;,HU Lin;,LI Zong-jun;,WANG Yuan-liang;
..............page:196-201
The Research Progress of the Liquefaction Process of Lard
MA Mei-hu;,ZHANG Dong-ming;
MA Mei-hu;,ZHANG Dong-ming;
..............page:202-206
Research Progress of Microbial Starter Culture of Fermented Sausage
Ma Mei-hu;,Tan Bei-ni;
Ma Mei-hu;,Tan Bei-ni;
..............page:207-210
The Development Utilization and Functional Properties of Porcine Hemoglobin
LI Hao-li;,MA Mei-hu;
LI Hao-li;,MA Mei-hu;
..............page:211-215
Research Progress of Meatproduct Flavor
FENG Xiao-min;,WANG Wei-min;
FENG Xiao-min;,WANG Wei-min;
..............page:216-219
The Use of Proteomics in Meat Quality Study
CUI Yong-hui;,GU Yuan;,HE Zhi-fei;,LI Feng;,LI Hong-jun;
CUI Yong-hui;,GU Yuan;,HE Zhi-fei;,LI Feng;,LI Hong-jun;
..............page:220-224
Development and Research Progress of Collagen Peptides in Animal Bone
LIU Li-li;,MA Mei-hu;,YANG Xie-li;
LIU Li-li;,MA Mei-hu;,YANG Xie-li;
..............page:225-228
The Analysis on Calf Industry Development in China
LI Hai-peng;,SUN Bao-zhong;,ZHANG Song-shan;
LI Hai-peng;,SUN Bao-zhong;,ZHANG Song-shan;
..............page:229-231
Application of Food Additive in Meat Products and Some Existing Problems
GONG Ying-kun;,QIU Jun;,TU Da-wei;
GONG Ying-kun;,QIU Jun;,TU Da-wei;
..............page:232-234
Application of E-Nose on Evaluation of Meat Flavor
MA Ming-hui;,TIAN Huai-xiang;
MA Ming-hui;,TIAN Huai-xiang;
..............page:235-238
The Research on Mutual Flavor Compounds of Four Kinds of Fermented Beef
LI Hai-peng;,SUN Bao-zhong;,ZHANG Song-shan;
LI Hai-peng;,SUN Bao-zhong;,ZHANG Song-shan;
..............page:239-245
Effects of Different Antioxidants and Edible Package Films on Lipid Oxidation of Dry-cured Ham
JIN Guo-feng;,WANG Chao;,XI Jun;,ZHANG Jian-hao;
JIN Guo-feng;,WANG Chao;,XI Jun;,ZHANG Jian-hao;
..............page:246-253
Effect of Ultrasonic Wave treatment on Salting Processing of Duck Gizzard
CHEN Ruan-zhao;,GUO Zhuo-zhao;,HOU Xiao-zhen;,LI Yuan-zhi;,LIN Ba-nai;,LIN Pin;,ZHANG Bin;
CHEN Ruan-zhao;,GUO Zhuo-zhao;,HOU Xiao-zhen;,LI Yuan-zhi;,LIN Ba-nai;,LIN Pin;,ZHANG Bin;
..............page:254-256
..............page:257-260
..............page:前插1
di qi jie zhong guo rou lei ke ji da hui zuo zhong guo ( zhong qing ) nai ye gao feng lun tan kai mu ci
zhou guang hong ;
zhou guang hong ;
..............page:前插2