农林科学 Agriculture and Forestry Science
期刊名称《Meat Research》标题：Inhibitory Effect of Vitamin C on Heterocyclic Amines and N-Nitrosamines in Smoked and Cooked Beef Sausage作者：YajunZHOU, ZhiyuanMA, QingshuMA, ZongpingLI, ZuozhaoWANG卷号：Meat Research 39(10), 17 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20250513-145DOI：10.7506/rlyj1001-8123-20250513-145标题：Recent Advances in the Application of Chitosan in the Preservation of Meat and Meat Products作者：XiaoyingYAN, RongrongLIANG, YiminZHANG, YanweiMAO卷号：Meat Research 38(5), 71 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240417-079DOI：10.7506/rlyj1001-8123-20240417-079标题：Effect and Mechanism of D-Isoascorbic Acid on the Efficacy of Sodium Nitrite as a Food Preservative and Color Fixative作者：YananTIAN, TengLI, YuxuanLIU, YanhongTANG, JianshengZHAO, XiaojingTIAN, WenhangWANG卷号：Meat Research 39(10), 1 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20250125-021DOI：10.7506/rlyj1001-8123-20250125-021标题：Inhibitory Effect of Carvacrol on Pseudomonas putina作者：JiawenLI, XuanWU, YajiePAN, LongquanXIAO, DayuLIU, XinhuiWANG, GangXU, ChuangZHOU卷号：Meat Research 38(6), 71 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240421-090DOI：10.7506/rlyj1001-8123-20240421-090标题：Effect of Sheep Bone Collagen-Derived Antifreeze Peptides on Mutton Freshness during Superchilled Storage作者：XiaojiaZUO, XinwenCHEN, Panaer· YIDULA, Ayipaxia· ABUDUREXITI卷号：Meat Research 39(11), 64 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20250223-056DOI：10.7506/rlyj1001-8123-20250223-056标题：Effects of Salt Concentration on Gel Quality and Stress Relaxation of Pig Skin Gelatin作者：HaoGOU, ShuaiZHAN, WanjunXU, YaqiZHANG, YulongBAO卷号：Meat Research 38(6), 19 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240421-088DOI：10.7506/rlyj1001-8123-20240421-088标题：Effect of Staphylococcus xylosus YCC3 on the Quality of Fermented Sausage作者：YingyingDONG, YingLIU, XiaodongLI, NingHE, YingchunZHU卷号：Meat Research 39(9), 35 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241231-355DOI：10.7506/rlyj1001-8123-20241231-355标题：Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on the Quality of Low-Salt Lion’s Head Meatballs作者：PengXIE, YueGAO, BaoweiCUI, YananYANG, XiaoZHANG, YueQIU, XiaoxingLU卷号：Meat Research 38(6), 34 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240428-100DOI：10.7506/rlyj1001-8123-20240428-100标题：Current Research Status and Future Development Trends of Fermented Meat Products作者：HaoWEN, LumingRUI, YaweiZHANG卷号：Meat Research 39(8), 71 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241206-318DOI：10.7506/rlyj1001-8123-20241206-318标题：Effect of Emulsified Fat on the Quality of Emulsified Beef Sausage作者：GaimingZHAO, YupingSI, JiahuiLI, LongXU, ChaozhiZHU, YueGU, FuqiangLI卷号：Meat Research 38(5), 7 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240417-082DOI：10.7506/rlyj1001-8123-20240417-082标题：Research Progress on the Application of Modified Polylactic Acid Materials in Meat Packaging作者：XiaoLI, NannanGUO, ChengWANG, XinxinKONG, DaodongPAN, TaoZHANG卷号：Meat Research 39(9), 69 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20250120-017DOI：10.7506/rlyj1001-8123-20250120-017标题：Effect of Static Magnetic Field-Assisted Freezing on Beef Quality作者：WenxinWANG, WenqiangGUAN, XingxingHE, YuSONG, HengxunLIN卷号：Meat Research 38(5), 44 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240403-068DOI：10.7506/rlyj1001-8123-20240403-068标题：Pollution Analysis and Health Risk Assessment of Perfluorinated Compounds in Commercially Available Pork and Its By-products作者：YanCHENG, SiweiZHANG, XiangnaGAO, DongmeiLI卷号：Meat Research 39(9), 62 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20250113-009DOI：10.7506/rlyj1001-8123-20250113-009标题：Formation of Volatile Compounds in Roasted Mutton During the Air Frying Process作者：JiyouXIAO, JianjunLI, JianmeiZHANG, HanshengGONG, HuanLIU卷号：Meat Research 38(5), 1 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240417-081DOI：10.7506/rlyj1001-8123-20240417-081标题：Analysis of Mass Transfer Kinetics during Seriola dumerili Wet-Curing作者：JunbinCHEN, YajieZHANG, SongzhenXIE, MinjieWANG, SaiyiZHONG, PengzhiHONG, ChunhuaZHU, ShouchunLIU卷号：Meat Research 39(9), 26 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20250120-016DOI：10.7506/rlyj1001-8123-20250120-016标题：Variation in Taste Constituents of Anchovy (Engraulis encrasicholus) during Microwave Drying作者：TingZHOU, TeyuanLIU, ShixianYIN, ZheHE, JianSHI, XinJIANG, WenzhengSHI卷号：Meat Research 38(7), 29 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240516-121DOI：10.7506/rlyj1001-8123-20240516-121标题：Effect of Heating Temperature and Storage Time on Thermal Shrinkage Characteristics of Thawed Lamb作者：ShiquanKONG, SijiaLIU, ZhenxiaoSHI, HedaWANG, ZhishengZHANG, WenhuiQI, WeiliRAO, ZidanSHI, JinhuoLI卷号：Meat Research 39(9), 8 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240918-244DOI：10.7506/rlyj1001-8123-20240918-244标题：Recent Progress in the Processing and Microbial Quality Control of Smoked Salmon作者：JiaminCHEN, QianchengZHAO, QianLUAN, JunSHEN, BangchuLIN, YingLIU, MiaoyuGAN, JianLI, LuyunCAI卷号：Meat Research 38(7), 71 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240505-103DOI：10.7506/rlyj1001-8123-20240505-103标题：Effects of Insoluble Dietary Fiber from the Outer Leaves of Chinese Cabbage on the Quality of Low-Fat Pork Balls作者：YushuoZHANG, ShuqiZHAO, XianhuaMENG, YunruCAO, ShuangGAO, YuqingDAI, QianZHOU卷号：Meat Research 39(8), 16 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20241120-304DOI：10.7506/rlyj1001-8123-20241120-304标题：Effect of High-Pressure Treatment on Stress Relaxation Characteristics of Refrigerated Tan Sheep Muscle Investigated by Cysteine Oxidative Modification Proteomics作者：YurongGAO, NingxiaBU, RuiZHANG, SuyeWANG, DunhuaLIU卷号：Meat Research 38(6), 9 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240428-097DOI：10.7506/rlyj1001-8123-20240428-097标题：Establishment of Sensory Descriptors for Pork Paper and Dynamic Changes in Dominant Sensory Attributes during Consumption作者：MingchengZHANG, DiYU, HuikunCHAI, XiaoMA, HaiboSHEN, DengyongLIU卷号：Meat Research 39(10), 40 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20250319-078DOI：10.7506/rlyj1001-8123-20250319-078标题：Inhibitory Activity of Benzyl Isothiocyanate against Pseudomonas fluorescens and Its Application in Beef Preservation作者：ZitongGE, JiananLIU, ShuqiZHANG, JingranBI, HongmanHOU, GongliangZHANG卷号：Meat Research 38(5), 27 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240415-077DOI：10.7506/rlyj1001-8123-20240415-077标题：Effect of Soluble Gas Stabilization Conjunction with Modified Atmosphere Packaging on the Quality of Chilled Chicken作者：ShuangshuangJIN, JingLI, XiaomingWANG, XiaohuiKONG, XiaozhiWANG, LiCHEN, MinyiHAN卷号：Meat Research 39(11), 57 (2025)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20250115-013DOI：10.7506/rlyj1001-8123-20250115-013标题：Effect of the Hydrophobicity of Modified Konjac Glucomannan on the Characteristics of Surimi Gel作者：KangyuanLONG, SijinZHANG, JIRAWAT Yongsawatdigul, TaoYIN, JuanYOU, RuLIU, HuaweiMA卷号：Meat Research 38(7), 1 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240428-101DOI：10.7506/rlyj1001-8123-20240428-101标题：Freshness Discrimination of Chilled Pork with Fluorescent Indicator Labels Based on Lightweight Convolutional Neural Network作者：DanniCHEN, LeiZHU, LinWANG, XiaoguangGAO, ChenxinZHU, WenjingDENG, BochaoCHEN卷号：Meat Research 38(6), 60 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240315-054DOI：10.7506/rlyj1001-8123-20240315-054标题：Effects of the Hydrophobicity of Polysaccharides on the Properties of Surimi Gel作者：KangyuanLONG, SijinZHANG, TaoYIN, JuanYOU, RuLIU, HuaweiMA卷号：Meat Research 38(7), 15 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240417-086DOI：10.7506/rlyj1001-8123-20240417-086标题：Research Progress on Intelligent Hydrogel and Its Application in Meat Freshness Monitoring作者：HaiLI, QianZHANG, JiayiHU, XiaoliangZHANG, ChongyuanWANG, LiliWANG, TongSUN卷号：Meat Research 38(7), 63 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240410-074DOI：10.7506/rlyj1001-8123-20240410-074标题：High-Throughput Sequencing Analysis of Bacterial Diversity during the Slaughter Process of Yellow-Feathered Broilers作者：YapeiXIAO, ZaitianWANG, ZhilanSUN, FangLIU, DaoyingWANG卷号：Meat Research 38(3), 1 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240318-057DOI：10.7506/rlyj1001-8123-20240318-057标题：Meat Production Performance and Principal Component Analysis of Larima Yak (Bos grunniens)作者：BoxuanYANG, XiaolinLUO, TianwuAN, XiangfeiZHANG, JiuqiangGUAN, KaiyuanSHANG, ZiliREN, YanlingZHAO, HongwenZHAO卷号：Meat Research 38(12), 20 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240719-187DOI：10.7506/rlyj1001-8123-20240719-187标题：Effects of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Gengma Sour Meat作者：ChunxiaWU, YouquanSHI, YanYANG, QiWANG, LifenSHI, XuruoNIAN, TingtingPENG, TaoCHEN卷号：Meat Research 38(11), 18 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240806-201DOI：10.7506/rlyj1001-8123-20240806-201标题：Effects of Different Curing Methods on the Quality of Prepared Sharpbelly作者：YuanyuanZHANG, ZhuangzhuangKANG, ChangLIU, GuodongZHANG, FugangXIAO卷号：Meat Research 38(11), 23 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240713-185DOI：10.7506/rlyj1001-8123-20240713-185标题：Comparison and Analysis of Meat Quality from Different Breeds of Sheep in Tibetan作者：YuZHOU, JieZHU, WanlinCAI, ZhaominLI卷号：Meat Research 38(12), 7 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240811-206DOI：10.7506/rlyj1001-8123-20240811-206标题：Effect of a Mixture of Antifreeze Agents on the Quality of Repeatedly Frozen and Thawed Goose Meat作者：JieruYANG, XiaocongYANG, MengyuanYANG, KunLI, JingZHU, XuekeZHENG卷号：Meat Research 38(10), 45 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240819-211DOI：10.7506/rlyj1001-8123-20240819-211标题：Optimization of Processing Conditions for Precooked Shrimp Cake Using Response Surface Methodology作者：YiquanWANG, CikunLIU, XuepengLI, JianrongLI, LiXU, HaoDONG, JinmeiWANG, ZhengpengWEI, GuangrenJI卷号：Meat Research 38(12), 34 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240722-189DOI：10.7506/rlyj1001-8123-20240722-189标题：Research Progress on the Deterioration Mechanism and Preservation Technologies for Aquatic Products作者：ShanCUI, KaiLIU, MeijunSUN, JiahuaYANG, DanZHANG, ChunyuKANG, ChunqingZHAO卷号：Meat Research 38(12), 55 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240806-197DOI：10.7506/rlyj1001-8123-20240806-197标题：Research Progress on Authentication Techniques for Foods of Animal Origin作者：YaningGUO, YaxuanLIU, JianZHOU, KaiLI, LiangLI卷号：Meat Research 38(11), 55 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240713-184DOI：10.7506/rlyj1001-8123-20240713-184标题：Research Progress on the Regulatory Factors of Caspase-3 and Its Impact on Postmortem Muscle Tenderization作者：JiaqiWU, XinXIONG, YongkangLUO卷号：Meat Research 38(10), 59 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240702-170DOI：10.7506/rlyj1001-8123-20240702-170标题：Effect of Protein Oxidation on Emulsifying Properties of Porcine Skin Gelatin作者：WanjunXU, HaoGOU, ShuaiZHAN, YaqiZHANG, YulongBAO卷号：Meat Research 38(11), 12 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240713-182DOI：10.7506/rlyj1001-8123-20240713-182标题：Effect of Different Wood Chips on Volatile Compounds in Sichuan-style Smoked Bacon作者：YinhuaJIA, ChunpingJIN, YongpingWEN, QiangZOU卷号：Meat Research 38(11), 34 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240709-179DOI：10.7506/rlyj1001-8123-20240709-179标题：Metagenomic Analysis of Microbial Contamination and Genetic Information in Cooked Chicken Feet Products作者：ShengSONG, KunpengGUO, QinHAO, FangWANG, LiYAN, ZhengLI, JihongZHANG卷号：Meat Research 38(11), 1 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240713-183DOI：10.7506/rlyj1001-8123-20240713-183标题：Inhibitory Effect of Three Plant Essential Oils against Dominant Spoilage Bacteria in Processed Beef Steak作者：CenchenRAN, HaotianCUI, YazhiLIU, YiYANG, JunchenMU, QinglingWANG卷号：Meat Research 38(9), 29 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240527-126DOI：10.7506/rlyj1001-8123-20240527-126标题：Effect of Mixed Spice Essential Oil Combined with Lactic Acid Bacteria on the Quality and Safety of Dried Catfish Sausage作者：XiaoweiDONG, JiayiSONG, JunliCHENG, YutingZHANG, LiyaLIANG卷号：Meat Research 38(7), 22 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240527-125DOI：10.7506/rlyj1001-8123-20240527-125标题：Effect of Glycerol Combined with Preservatives on the Quality of Semi-dried Blunt Snout Bream during Storage作者：XiaoyuFANG, YikeXUE, ShanbaiXIONG, TaoYIN, RuLIU, JuanYOU卷号：Meat Research 38(9), 21 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240603-133DOI：10.7506/rlyj1001-8123-20240603-133标题：Preparation of Composite Film Containing Sweet Orange Essential Oil and Schisandra chinensis Extract and Its Application in Chilled Pork Preservation作者：ShupingLIU, PeizhaoLI, WeiweiJIANG, JiameiZHANG, XiuwenPENG, XingGUO, MingduoYANG, YingSUN, KaixianZHU卷号：Meat Research 38(10), 36 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240618-144DOI：10.7506/rlyj1001-8123-20240618-144标题：Effect of Different Packaging Methods on the Quality and Microbial Community of Steamed Large Yellow Croaker during Storage作者：CanminZOU, MengyaoLIU, RongbinZHONG, XinruiYU, MinnaYAO, FeifeiSHI, PengLIANG卷号：Meat Research 38(7), 38 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240522-123DOI：10.7506/rlyj1001-8123-20240522-123标题：Effect of Different pH on Papain Activity and Its Molecular Mechanism作者：WenDAI, YechuanHUANG, JiayuHAN, XiaoHU, DiandianLI, SitongGUAN卷号：Meat Research 38(10), 9 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240618-151DOI：10.7506/rlyj1001-8123-20240618-151标题：Effect of Different Packaging Methods on the Growth and Spoilage Characteristics of Pseudomonas lundensis and Brochothrix thermosphacta Inoculated in Chilled Chicken Meat作者：XiaofangDENG, FangLIU, DaoyingWANG, XingZHANG卷号：Meat Research 38(9), 57 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240619-159DOI：10.7506/rlyj1001-8123-20240619-159标题：Analysis of Dynamic Changes in the Flavor of Cooked Crayfish during Frozen Storage by Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry Combined with Electronic Nose作者：HuiwenLIU, ChongSUN, DejunSUN, YanJIN, FengxiangZHANG, TianyuYAO, YongzhiZHU, DaoyingWANG卷号：Meat Research 38(8), 33 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240508-110DOI：10.7506/rlyj1001-8123-20240508-110标题：Effect of Different Irradiation Treatments on the Quality of Crayfish Hepatopancreas作者：HongyuanTAN, QiHUANG, YitingLU, XuanLIU, ZiyiTU, LingyunWEI, YuQIAO卷号：Meat Research 38(9), 36 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240511-115DOI：10.7506/rlyj1001-8123-20240511-115标题：Influence of Industrial Production and Reheating Methods on the Quality of Sichuan-Style Marinated Pork Intestines作者：YuGAO, QiangXU, FeiRAO, PanyuAN, YingmingTANG, LanXIAO卷号：Meat Research 38(8), 16 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240428-099DOI：10.7506/rlyj1001-8123-20240428-099标题：Advances in Understanding the Mechanism of Red Meat Spoilage Caused by Bacteria作者：GeSUN, TongxuanWU, YanweiMAO, JunlingLI, LixianZHU, LinTONG, XinjunZHANG, HaijianCHENG, YueGU, YiminZHANG卷号：Meat Research 38(8), 63 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240603-134DOI：10.7506/rlyj1001-8123-20240603-134标题：Effect of Water Activity-Lowering Agents on the Quality of Semi-Dried Blunt Snout Bream作者：XiaoyuFANG, YikeXUE, ShanbaiXIONG, TaoYIN, RuLIU, JuanYOU卷号：Meat Research 38(8), 48 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240531-129DOI：10.7506/rlyj1001-8123-20240531-129标题：Multivariate Statistical Analysis of the Quality of Chicken Broths from Different Varieties of Yellow-Feathered Broiler Breeds作者：DanniHAO, XinxiaoZHANG, XiaohangTU, FangLIU, PengpengLI, DaoyingWANG, WeiminXU卷号：Meat Research 38(8), 24 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240527-128DOI：10.7506/rlyj1001-8123-20240527-128标题：Effect of Different Thawing Methods on the Quality of Chicken Patty作者：RuiWANG, ShuyuNIU, RuiWANG, YitongWEI卷号：Meat Research 38(9), 42 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240611-141DOI：10.7506/rlyj1001-8123-20240611-141标题：Effect of Natural Preservatives on the Storage Characteristics of Panlongcai, a Traditional Steamed Dish in Zhongxiang, Hubei作者：ZhoumiaoYUN, QingmeiJIAN, JiayuHAN, JinlinWU, YechuanHUANG卷号：Meat Research 38(9), 48 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240513-116DOI：10.7506/rlyj1001-8123-20240513-116标题：Effects of L-Arginine and Transglutaminase in Combination on the Quality of Sausage Made from Repeatedly Frozen-Thawed Pork作者：WenhuiMA, XinruiHAN, XiaoyunLI, HaiboZHAO, WeiWANG, XiangliCHEN, YuanzhengLI, YungangCAO卷号：Meat Research 38(8), 8 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240619-158DOI：10.7506/rlyj1001-8123-20240619-158标题：Detection of 16 Aminoglycoside Residues in Beef Based on Ion Pair Competitive Binding作者：HuawenLIU, FeiyanLIANG, LinaXIN, MingluLI卷号：Meat Research 38(8), 42 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240531-130DOI：10.7506/rlyj1001-8123-20240531-130标题：Modeling the Inhibitory Effect of Lactobacillus plantarum on the Growth of Listeria monocytogenes in Pork作者：WenminZHANG, QingliDONG, YangtaiLIU, BaoXIN, WenwenQIAN卷号：Meat Research 38(10), 1 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240627-160DOI：10.7506/rlyj1001-8123-20240627-160标题：Effects of Different Catching Methods on the Quality of White-Feathered Broilers作者：MingchengZHANG, GuangqiangCHANG, MiaoFENG, XiaominDENG, DieWAN, HuiLIU, DuoduoZHENG, NaJIA, HongyuLI, DengyongLIU卷号：Meat Research 38(8), 56 (2024)链接：https://www.sciengine.com/doi/10.7506/rlyj1001-8123-20240605-136DOI：10.7506/rlyj1001-8123-20240605-136标题：Effects of Hypoxia on Oxidative Damage and Glucose Metabolism in Rainbow Trout Muscle作者：AoHU, BingbingGUO, XiangyueSONG, ManmanZHAO, GuangquanXIONG, LanWANG, ShengCHEN, WenjinWU, LiuSHI, YuQIAO, LangCHEN, XiaojiaGUO, WeiLI卷号：Meat Research 38(9), 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