农林科学 Agriculture and Forestry Science
期刊名称《Meat Research》标题：Quality and Storage Stability of Precooked Pork Head Bone Broth作者：YikeXUE, DongmeiZHANG, HuilongDONG, TaoYIN, RuLIU, JuanYOU卷号：Meat Research 39(3), 62 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240918-246DOI：10.7506/rlyj1001-8123-20240918-246标题：Influence of Partial Replacement of NaCl with Other Chloride Salts on the Regulation of Endogenous Enzymes and Texture Quality of Dry-Cured Pork Coppa作者：HangGAO, XinZHANG, LiqinXI, JiapengLI, XiCHEN, SuyueXIONG, ShouweiWANG卷号：Meat Research 39(4), 1 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241028-282DOI：10.7506/rlyj1001-8123-20241028-282标题：Effect of Carvacrol Nanoemulsion Combined with ε-Polylysine Hydrochloride on the Preservation of Chilled Pork作者：YuZHAO, ZihaoWU, FengxieHE, QisenXIANG, JingLü, LiyuanNIU卷号：Meat Research 39(3), 48 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241006-259DOI：10.7506/rlyj1001-8123-20241006-259标题：Dynamic Changes and Interactions of Bacterial Communities in Processed Beef Steak at Different Storage Temperatures作者：NaSHI, ChaoXING, LipingSONG, TingMAO, JianpingDU, LongLI, JianqiangGENG, XiaodongSUN, LimeiYANG, LiLI卷号：Meat Research 39(4), 30 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241016-264DOI：10.7506/rlyj1001-8123-20241016-264标题：Effect of Different Irradiation Doses on the Quality of Crayfish Roe from Crayfish Processing Wastewater作者：QiHUANG, ShizheWANG, GehuiCHEN, YuQIAO, ChaoWANG, MiyouLI卷号：Meat Research 39(3), 56 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240921-250DOI：10.7506/rlyj1001-8123-20240921-250标题：Effect of Storage Conditions on the Quality of Prepared Chicken Soup Based on Gas Chromatography-Ion Mobility Spectrometry Combined with Quality Characterization作者：YueLI, XiaolianBAO, JingGUO, YifanSUN, RuonanSUN, DalingHE, RuiDANG, SuwenLIU卷号：Meat Research 39(5), 51 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241016-262DOI：10.7506/rlyj1001-8123-20241016-262标题：Influence of Different Salts on the Gelation Process and Properties of Surimi作者：HaixuSU, ZhongyueXIA, ShaDENG, SiyuLIU, XinyuXU, YuanpingLü卷号：Meat Research 39(5), 20 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241110-298DOI：10.7506/rlyj1001-8123-20241110-298标题：Optimization of High-density Culture Medium for Staphylococcus carnosus Based on Artificial Neural Network-Genetic Algorithm作者：YiWANG, ChaozhiZHU, XueyuanBAI, YangyiZHENG, XinjunZHANG, LinTONG, GaimingZHAO卷号：Meat Research 39(5), 1 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241021-275DOI：10.7506/rlyj1001-8123-20241021-275标题：A Review of the Factors Influencing the Quality of Red Deer Meat and the Current Status of Research on Its Processing作者：WeihongYUAN, XiaopuREN, WenxiQIAN卷号：Meat Research 39(4), 73 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240926-255DOI：10.7506/rlyj1001-8123-20240926-255标题：Effects of Raw Meat from Different Species on the Physicochemical Quality and Flavor Characteristics of Fermented Sausages作者：PengXIE, YueGAO, ChenqiWU, BaoweiCUI, FangWANG, HuiWANG, NaFAN卷号：Meat Research 39(3), 29 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241028-285DOI：10.7506/rlyj1001-8123-20241028-285标题：Research Progress on the Functional Characteristics of Konjac Glucomannan and Its Application on Meat Product作者：YuhanZHAO, LiangLI, ShaojunWANG, BinLI卷号：Meat Research 39(5), 68 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20250113-011DOI：10.7506/rlyj1001-8123-20250113-011标题：Geographical Origin Identification of Lamb Meat from Local Breeds in Southern Xinjiang Based on Characteristic Mineral Elements作者：XiaopuREN, MingyangLI, ShiyuZHANG, BingXIE, QianXU卷号：Meat Research 39(3), 42 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241006-257DOI：10.7506/rlyj1001-8123-20241006-257标题：Preservation Effect of Liquid Cryogenic Freezing Technology on Braised Beef Sauce Packet作者：XuekuanHUI, ShoufuCUI, YanxiaXING, HeZHU卷号：Meat Research 39(4), 40 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241017-268DOI：10.7506/rlyj1001-8123-20241017-268标题：Research Progress on New Nutritious Emulsion-Type Meat Products under the Context of One Health作者：YangLIU, JingchenZHANG, FangfangMIAO, YangyangMA, MiaoyunLI, LingxiaSUN, GaimingZHAO卷号：Meat Research 39(5), 60 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241028-283DOI：10.7506/rlyj1001-8123-20241028-283标题：Effect of Different Cooking Degrees on the Quality and Protein Digestibility of Procambarus clarkii作者：XuanLIU, LiuDU, ShizheWANG, ChuanfengHU, DongyinLIU, YueHUANG, ChaoWANG, YuQIAO卷号：Meat Research 39(5), 10 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241017-272DOI：10.7506/rlyj1001-8123-20241017-272标题：Rapid Detection of Dog-Derived Ingredients by Real-Time Recombinase-Aided Amplification作者：MingmingLIU, HaiyanYAN, ZhaoxuZHOU, YuhuaYE, ZhigangLI, ZhaojingXIAO卷号：Meat Research 39(4), 24 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241009-261DOI：10.7506/rlyj1001-8123-20241009-261标题：Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Coupled with Odor Activity Value to Analyze the Effect of Different Deodorization Methods on Volatile Flavor Substances in Chicken Feet作者：LihuaZHANG, ZiyangWANG, WenboWANG, WenFAN, YangBAI, WeiZONG卷号：Meat Research 39(4), 17 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241006-258DOI：10.7506/rlyj1001-8123-20241006-258标题：Effect of Wet Aging Time on Aroma and Taste of Cooked Pork作者：RuiHAO, HaihuaLI, KaihuaZHANG, JiayunQIAO, ShouweiWANG, ZheqiZHANG, DanLI, XiaomanLI, BingZHAO, ShunliangZHANG卷号：Meat Research 39(5), 28 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241031-290DOI：10.7506/rlyj1001-8123-20241031-290标题：Influence of Different Packing Methods on Quality of Gushi Duck Pieces during Storage and Kinetic Modeling of Changes in Quality Attributes作者：JianqiuTU, ZhouZHOU, MengCAO, HuanboZHANG, FengZHOU, ShuangFENG, JianfangLI卷号：Meat Research 39(5), 44 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241017-269DOI：10.7506/rlyj1001-8123-20241017-269标题：Research Progress on the Application of Sensory Analysis to Grilled Meat作者：YanTANG, PengXIE, XiaochangLIU, MingwuZANG, SongshanZHANG, YuqingZHOU, LeiLIU, XuedongGU卷号：Meat Research 39(4), 65 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240829-226DOI：10.7506/rlyj1001-8123-20240829-226标题：Effect of Combined Ultrasonic and Enzymatic Treatment on Physicochemical Properties of Myofibrillar Protein and Flavor of Beef Jerky作者：XinbinZHANG, QianZHANG, JunranLI, WenjingDU, WeidongHU卷号：Meat Research 39(5), 36 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241028-287DOI：10.7506/rlyj1001-8123-20241028-287标题：Research Progress on the Effects of Drying Methods on the Eating Quality of Dried Meat Products作者：WenLI, YuZHOU, QingfeiDU, HongmeiFANG, CongguiCHEN卷号：Meat Research 39(1), 72 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240902-233DOI：10.7506/rlyj1001-8123-20240902-233标题：Proximate Nutrient Characteristics of Biceps femoris and Longissimus dorsi Muscles of Hulunbuir Grassland Short-Tailed Sheep作者：ZhenSU, ZhihuaWU, LanYI, SijiaZHU, YuGU, JunGUO卷号：Meat Research 39(9), 1 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241231-354DOI：10.7506/rlyj1001-8123-20241231-354标题：Research Progress on Microbial Diversity and Preservation Technologies for Fresh Pork across Different Retail Channels作者：QingMENG, PingLI, HuiZHOU, QiLI, KezhouCAI, BaocaiXU卷号：Meat Research 39(5), 79 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241024-281DOI：10.7506/rlyj1001-8123-20241024-281标题：Rapid Determination of Indoleacetic Acid in Meat by Single-Step, Cheap, Effective, Rugged, and Safe (SinChERS) Purification Coupled with Gas Chromatography-Mass Spectrometry作者：XiaLI, XifengGAO, YuhuaCUI, ZhonglanSHEN, QianqianCHEN, FangfangLI, HaixiaLI, DaweiXU, XinlingLI, YanmingLIU卷号：Meat Research 39(4), 11 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241021-277DOI：10.7506/rlyj1001-8123-20241021-277标题：Effect of Different Sterilization Treatments on Heparin Titer, Protein Content in Wastewater and Microflora in Porcine Small Intestine作者：RunQUAN, XiaolongWU, ZhengchenCHONG, RongxuLIU, JunjieZHANG, YucongWANG, ZhixinXIE, JianchunHAN, DanyiLIU卷号：Meat Research 39(3), 18 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240926-254DOI：10.7506/rlyj1001-8123-20240926-254标题：Effect of Irradiation on the Storage Quality of Lemon-Flavored Boneless Chicken Feet作者：BifengLAN, YongshanSHEN, JunshiWU, XiangluanLI, ChengduMIAO, WenhongZHAO卷号：Meat Research 39(4), 56 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241016-267DOI：10.7506/rlyj1001-8123-20241016-267标题：Quality Changes of Ningxia Beef Cattle By-products during Frozen Storage作者：XiaojingWANG, JinsongWANG, FeiranXU, ZidanZHAO, QihuaFU卷号：Meat Research 39(4), 48 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241017-270DOI：10.7506/rlyj1001-8123-20241017-270标题：A Quality Evaluation Model for Salt-Baked Chicken Based on Principal Component Analysis作者：ChaoCHEN, JiajingHAN, MingyuLI, JingYAO, ZhenyuWANG, DequanZHANG, ChunjiangZHANG卷号：Meat Research 39(7), 20 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241209-325DOI：10.7506/rlyj1001-8123-20241209-325标题：Advances in Cholesterol Synthesis and Regulatory Mechanisms in Mutton作者：GuolinMA, XueyingZHANG, YuhuiLI, XiangpengYUE卷号：Meat Research 39(7), 65 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241126-313DOI：10.7506/rlyj1001-8123-20241126-313标题：A Review of Factors Influencing Astaxanthin Bioavailability and Methods for Its Improvement作者：FangtianCHEN, CaixiaGU, QingxinZHOU, YongZHANG, HuiGAO卷号：Meat Research 39(7), 73 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241128-317DOI：10.7506/rlyj1001-8123-20241128-317标题：Effects of Pretreatment Conditions of Cattle Skin on the Quality of Beef Meatballs作者：GaimingZHAO, KaiWANG, YunxiangWANG, AngRU, LongXU, KeWANG, ChaozhiZHU, DongjieWANG卷号：Meat Research 39(6), 30 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241122-308DOI：10.7506/rlyj1001-8123-20241122-308标题：Effect of Cold Plasma Combined with Modified Atmosphere Packaging on the Storage Quality of Prepared Beef作者：WenfangXUAN, XiruiYANG, ZhaoqiDAI, WenlongHONG, JiLUO卷号：Meat Research 39(6), 46 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241104-295DOI：10.7506/rlyj1001-8123-20241104-295标题：Effects of Sous-Vide Cooking on the Quality Characteristics of Pork Sausage作者：YanfengHUANG, JiayingHUANG, JinghengLIAO, LongtaoZHANG, SongMIAO, KaiboDENG卷号：Meat Research 39(6), 22 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241210-329DOI：10.7506/rlyj1001-8123-20241210-329标题：Effect of Lactiplantibacillus plantarum and Fermentation Temperature on the Flavor Formation of Semi-fermented Lamb Jerky作者：RuixiLIU, SuyueXIONG, BiaoQI, JiapengLI, YixuanWEI, JianshengZHAO, XiCHEN, ShouweiWANG卷号：Meat Research 39(7), 1 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241128-314DOI：10.7506/rlyj1001-8123-20241128-314标题：Influence of Traditional Curing Techniques on the Flavor and Quality of Hunan-Style Cured Meat作者：ZiyanTONG, WenzhengWU, ZexingLIU, AihuaLOU, YanLIU, WeiQUAN, ChaoLUO, QingwuSHEN卷号：Meat Research 39(7), 43 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241016-265DOI：10.7506/rlyj1001-8123-20241016-265标题：Development of an Evaluation Model for Freshness Grades of Refrigerated Salmon Based on Multivariate Statistical Analysis作者：BingwuZHOU, QianHU, GuopingLI, RanranXING, JiukaiZHANG, XinjunDU, YingCHEN卷号：Meat Research 39(7), 57 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241126-311DOI：10.7506/rlyj1001-8123-20241126-311标题：Analysis of Volatile Flavor Characteristics of Popcorn Chicken with Different Frying Times Using Gas Chromatography-Ion Mobility Spectrometry and Electronic Nose Combined with Chemometrics作者：ZiyangWEI, ShenghuaHEI, ZhaojunWEI, LiqinYOU卷号：Meat Research 39(6), 61 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241110-300DOI：10.7506/rlyj1001-8123-20241110-300标题：Metabolomics Analysis of Quality Deterioration Mechanism in Refrigerated Large Yellow Croaker (Larimichthys crocea)作者：BoLI, XinGAO卷号：Meat Research 39(6), 9 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241106-296DOI：10.7506/rlyj1001-8123-20241106-296标题：Effect of Shiitake Polysaccharides on Physicochemical Properties and Antioxidant Capacity of Pork Meatballs during Refrigeration作者：LihongLI, YutingZHANG, XuhuiYANG, BinZHAO, WeilinHAO, YifanWANG, JialeYANG, HuijieSUN, XiangrongWANG, JianBAI卷号：Meat Research 39(6), 54 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241031-288DOI：10.7506/rlyj1001-8123-20241031-288标题：Physicochemical Properties of Highly Gelling Curdlan and Its Effects on Pork Sausage Quality作者：YanpingYANG, JiangpingCHEN, ZhiqiangHU, XiandongYANG, HangyuBU, WenguoZHOU卷号：Meat Research 39(6), 15 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241031-291DOI：10.7506/rlyj1001-8123-20241031-291标题：γ-Glutamylation Enhances the Taste and Anti-Inflammatory Effects in Caco-2 Cells of Chicken Protein Hydrolysates作者：DongyueXIAO, YuqiangZHANG, HaoDONG, XiaofangZENG, WeidongBAI, JuanYANG卷号：Meat Research 39(7), 13 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241031-289DOI：10.7506/rlyj1001-8123-20241031-289标题：Effects of Protein Oxidation and NaCl Concentration on the Structure of Yak Myofibrillar Protein under Different pH Values作者：DongSUN, TingHU, YaowenFENG, GangWANG, LongjuYU, XuanLI, GangHAO卷号：Meat Research 39(6), 1 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241028-284DOI：10.7506/rlyj1001-8123-20241028-284标题：Effects of Postbiotics Derived from Lactobacillus fermentum on the Structure and Stability of Myofibrillar Protein作者：HaiwangWEI, YingyangZHANG, XinLU, YushaGAN, TingCHEN, HuiwenGAO卷号：Meat Research 39(7), 26 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241217-340DOI：10.7506/rlyj1001-8123-20241217-340标题：Effects of Different Thermal Processing Methods on the Eating Quality of Bullfrog (Rana catesbeiana) Leg Meat作者：XinyiWEN, QingLI, HuiHONG, YuqingTAN, RuiSHU, YongkangLUO卷号：Meat Research 39(7), 49 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241028-286DOI：10.7506/rlyj1001-8123-20241028-286标题：Effect of Purple Sweet Potato Dietary Fiber on the Gel Properties of Myofibrillar Protein Under Ultrasound作者：ShuangREN, ShunxinCHEN, LinglingYANG, YalanCHEN, HeliHOU卷号：Meat Research 39(6), 37 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241119-301DOI：10.7506/rlyj1001-8123-20241119-301标题：Recent Progress in the Development and Utilization of Yak Blood Protein Resources作者：YifanWANG, YongkangLü, QingLI, YuhongZHANG, ShanshanWANG, HuiHONG, YuqingTAN, YongkangLUO卷号：Meat Research 39(6), 68 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241122-309DOI：10.7506/rlyj1001-8123-20241122-309标题：Effects of Different Reheating Methods on the Quality and Flavor of Baked Scallops作者：HaozhengYANG, JunhaoCAO, YangQU, QianruiLI, ZhenWANG, XiuxiaLI卷号：Meat Research 39(7), 35 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241209-324DOI：10.7506/rlyj1001-8123-20241209-324标题：Effect of Alkaline Amino Acid Addition on the Quality of Low-Salt Emulsified Sausage作者：QimengSUN, YuqiWU, YananZHAO, JinfengPAN, XiupingDONG, YanhongBAI, ShengjieLI卷号：Meat Research 39(10), 49 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241223-343DOI：10.7506/rlyj1001-8123-20241223-343标题：Preparation and Functional Characteristics of Calcium-Chelating Peptides from Horse Bone Marrow Collagen作者：LingnaZHENG, ChenglinZHOU, ·AskarGUZALNUR, BoCAO, ·RoziPARHAT卷号：Meat Research 39(9), 15 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20250113-008DOI：10.7506/rlyj1001-8123-20250113-008标题：Effect of Grape Seed Extract on Eating Quality of Repeatedly Frozen-Thawed Altay Sheep Meat作者：GuichuanSHANG, JiukaiZHANG, DanleiLI, BingwuZHOU, QianHU, WeizhongHE, ChunbaoLI, YingCHEN卷号：Meat Research 38(4), 1 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240410-071DOI：10.7506/rlyj1001-8123-20240410-071标题：Meat Flavor Enhancement: A Comprehensive Review of Formation Mechanism, Key Influencing Factors, and Regulatory Strategies作者：JieWU, XinxinLI, YebiaoJI, HaoLI, ZekaiYAO, YingWANG, HaiyunXIN, BaohongLI, LeiyanCHENG, FanmingMENG卷号：Meat Research 39(9), 78 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20250110-005DOI：10.7506/rlyj1001-8123-20250110-005标题：Research Progress on Meat Starter Cultures and Their Effect on the Quality and Safety of Meat Products作者：ChunlinYANG, HuiZHOU, ZongyuanZHEN, JingjunLI卷号：Meat Research 38(2), 56 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240123-028DOI：10.7506/rlyj1001-8123-20240123-028标题：Inhibitory Effect of High-Voltage Electrostatic Field Combined with Lotus Seedpod Procyanidins on Quality Deterioration Caused by Common Spoilage Bacteria in Refrigerated Channel Catfish作者：YaliLI, YinqiongTIAN, LiuSHI, WenjinWU, ShengCHEN, LangCHEN, XiaojiaGUO, GuangquanXIONG, LanWANG, ZhidaSUN卷号：Meat Research 39(8), 43 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20250216-044DOI：10.7506/rlyj1001-8123-20250216-044标题：Effect of Vacuum Skin Packaging and High-Oxygen Modified Atmosphere Packaging on the Quality and Microbial Properties of Chilled Pork during Storage作者：XiangyuanLI, ZhiguoFEI, ShuoYANG, YuWANG, LinZHANG, JiaqiangWU, ZhiyongDING, JiangYU, SufangREN, YanweiMAO卷号：Meat Research 38(3), 56 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240304-046DOI：10.7506/rlyj1001-8123-20240304-046标题：Effects of Different Heating Methods on Beef Quality and Volatile Flavor作者：BowenZAN, CongyuePENG, TingBAI, GuangsenTONG, YuqingPENG, YiXIAO, KaizhengHUANG, XiangLI卷号：Meat Research 39(8), 24 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241128-316DOI：10.7506/rlyj1001-8123-20241128-316标题：Effect of Different Freezing Methods on the Cooking Quality of Pork作者：JianshengZHAO, YuxuanCHENG, XuyangMA, WenguangTIAN, YuWANG, JunguangLI卷号：Meat Research 38(3), 64 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240304-052DOI：10.7506/rlyj1001-8123-20240304-052标题：Preparation of Gelatin/Polyvinyl Alcohol-Chitosan Double-Layered Antibacterial Film and Its Application in Raw Pork Preservation作者：YangWANG, YangYU, ZeJIA, JihuMAO, PeishiLI, ChenshanSHI, YuanyuanREN, JunhuaHAN卷号：Meat Research 39(8), 50 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241223-347DOI：10.7506/rlyj1001-8123-20241223-347标题：Review on Recent Progress in the Application of Dual-Energy X-Ray Absorptiometry for the Measurement of Fat-to-Lean Ratio作者：ZheDONG, QinchanWANG, HaoWANG卷号：Meat Research 38(2), 70 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240220-042DOI：10.7506/rlyj1001-8123-20240220-042标题：Evolution of Physicochemical Properties and Flavor of Low-Salt, Short-Term Fermented Largemouth Bass with Lactiplantibacillus plantarum作者：YangkaimingZHOU, 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