[1] |
LUO Hui, HE Yuwei, ZHANG Xingya, RUAN Zhentian, LUO Ruiming, LI Yalei.
Changes in Postmortem Energy Metabolism of Qinchuan Cattle Meat during Chilled Storage and Its Effects on Meat Quality
[J]. FOOD SCIENCE, 2021, 42(17): 201-209.
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[2] |
WANG Xinyi, ZHANG Yimin, LIANG Rongrong, DONG Pengcheng, LUO Xin, MAO Yanwei.
Advances in Understanding the Regulation of Meat Tenderness by Peroxiredoxin 6
[J]. FOOD SCIENCE, 2021, 42(11): 236-243.
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[3] |
WANG Yang, WANG Wenhang.
A Review of the Mechanism of the Association between Intramuscular Connective Tissue and Meat Tenderness and Related Meat Tenderization Technologies
[J]. FOOD SCIENCE, 2021, 42(11): 332-340.
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[4] |
KONG Xiao, LUO Xin, ZHU Lixian, SONG Enliang, ZHANG Wenhua, ZHANG Yimin.
Recent Progress in the Mechanism Underlying Tenderness Deterioration of Beef at Intermediate Ultimate pH
[J]. FOOD SCIENCE, 2020, 41(3): 260-265.
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[5] |
LIU Lei, XIA Qiang, CAO Jinxuan, HE Jun, PAN Daodong, TANG Xiaoyan, WANG Ying.
Influence of Different Thawing Methods on Physicochemical Properties and Quality of Goose Thigh Meat
[J]. FOOD SCIENCE, 2020, 41(15): 256-261.
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[6] |
WANG Jing, LUO Xin, ZHU Lixian, LI Hang, HAO Jiangang, ZHANG Yimin.
Recent Progress in Understanding Quality Differences among Beef with Different Ultimate pH and Underlying Mechanism
[J]. FOOD SCIENCE, 2019, 40(23): 283-288.
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[7] |
YANG Hongji, HAN Ling, KONG Xiangying, MA Junyi, ZHANG Wenhua, YU Qunli.
YANG Hongji, HAN Ling, KONG Xiangying, MA Junyi, ZHANG Wenhua, YU Qunli
[J]. FOOD SCIENCE, 2019, 40(20): 261-268.
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[8] |
KONG Lingming, LI Fang, ZHANG Wen, DA Dila·Mai Maiti, YANG Haiyan.
Effect of Electrical Stimulation on Horsemeat Tenderness during Postmortem Aging
[J]. FOOD SCIENCE, 2018, 39(9): 76-81.
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[9] |
ZHANG Kun, WANG Daoying, ZHANG Miao, ZHU Yongzhi, ZOU Ye, XU Weimin.
Effect of High-Intensity Ultrasonic Treatment on Goose Tenderness and Meat Quality
[J]. FOOD SCIENCE, 2018, 39(15): 122-127.
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[10] |
SUN Hongxia, HUANG Feng, DING Zhenjiang, ZHANG Chunjiang, ZHANG Liang, ZHANG Hong.
Changes in Tenderness and Water-Holding Capacity and Underlying Mechanism during Beef Stewing
[J]. FOOD SCIENCE, 2018, 39(1): 84-90.
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[11] |
GAO Haiyan, ZHANG Ruiyao, JIA Tian, HU Yajie, MA Hanjun, ZENG Jie.
Effects of Different Tenderization Treatments on the Quality of Goose Meat
[J]. FOOD SCIENCE, 2017, 38(7): 182-186.
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[12] |
SONG Fuxiang, JI Hongfang, JIANG Kaixin, ZHANG Lingwen, WANG Fang, MA Hanjun.
Effect of Deep Frying on Physicochemical Properties, Texture and Microstructure of Goose Meat
[J]. FOOD SCIENCE, 2017, 38(3): 136-141.
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[13] |
LI Guixia, LI Xin, LI Zheng, WANG Ying, ZHU Jie, ZHANG Dequan.
Changes of Physicochemical Characteristics of Lamb longissimus dorsi Muscle during Rigor Development and Aging
[J]. FOOD SCIENCE, 2017, 38(21): 112-118.
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[14] |
TANG Fuyuan, LIU Xiaogeng, MAO Kuangqi, CHEN Kailun, WANG Wei, SUN Yingying, CAO Siqian, JI Yang, RUI Ying.
Optimization of Pork Tenderization Using Ultrasound Treatment Combined with Tenderizer Combination
[J]. FOOD SCIENCE, 2017, 38(12): 204-210.
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[15] |
ZHOU Dan1, WEN Liankui1, DONG Zhouyong2, ZHOU Yajun2,*.
Optimization of Ultrasound-Assisted Papain Treatment for Tenderizatoin of Freshwater Mussel
[J]. FOOD SCIENCE, 2016, 37(4): 62-67.
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