Process for improving the taste and the ability to the storage of meats and meats, in particular of sausages cooked and sprays

• 1. 用于制造基于肉类的浓缩动物饲料的方法、基于肉类的浓缩动物饲料及基于肉类的动物饮料 [P] . 中国专利： CN106535658A . 2017-03-22
• 2. 食用肉类改良剂及使用该食用肉类改良剂的食用肉类加工食品的制造方法 [P] . 中国专利： CN101141889B . 2011.12.14
• 3. process for improving the taste and ability to preserve meat and sausages, in particular sausages cooked and boiled. [P] . BE574588A . 1959-05-02

  机译： 改善肉和香肠，尤其是煮熟和煮熟的香肠的味道和保存能力的方法。

• 4. A method for improving the taste and the durability of meat - or sausage products, in particular of koch - and cooked sausages [P] . 德国专利： DE1041338B . 1958-10-16

  机译： 一种改善肉类或香肠产品（尤其是科奇）和熟香肠的味道和耐用性的方法

• 5. METHOD FOR PROCUREMENT, PROCESSING, STORAGE, TRANSPORTATION AND PREPARATION FOR SALE OF MEAT, MEAT PRODUCTS, SAUSAGES AND POULTRY AND METHOD FOR STORAGE, TRANSPORTATION AND PREPARATION FOR SALE OF MEAT, MEAT PRODUCTS, SAUSAGES AND POULTRY [P] . 俄罗斯专利： RU2071258C1 . 1997-01-10

  机译： 肉，肉制品，香肠和禽肉的采购，加工，存储，运输和制备方法以及肉，肉制品，香肠和禽肉的存储，运输和制备方法

• 1. Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage [J] . WANG Peng, XU Xing-lian, ZHOU Guang-hong 农业科学学报（英文版） . 2009,第012期
• 2. Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage [J] . WANG Peng, XU Xing-lian, ZHOU Guang-hong 中国农业科学：英文版 . 2009,第012期
• 3. Optimization Research into Addition Method and Proportion Formula of Rabbit Meat Sausages Fermentation Agent [J] . DONG Jie, JIANG Yunsheng, ZHANG Wenjuan, 中国食品科学：英文版 . 2012,第003期
• 4. Effect of Cooking Methods on the Chemical Compounds Associated with Umami Taste in Duck Breast Meat [J] . Zhao Shuangjuan, Feng Xi, Huang Zhicheng, 食品科学与工程：英文版 . 2018,第002期
• 5. Processing,Quality,Safety,and Acceptance of Meat Analogue Products [J] . Cuixia Sun, Jiao Ge, Jun He, 工程（英文） . 2021,第005期
• 6. EFFECTS OF RAW MEAT L* VALUE, pH AND MARINATION ON COOKED MEAT QUALITY OF BROILER THIGH MEAT [C] . QIAO Jie, rnZHOU Qing-yan, rnZHENG Dan, Proceedings of 53rd International Congress of Meat Science and Technology . 2007
• 7. Improving oxidative stability of omega-3 enriched pork meat by addition of food grade sugars and sensory characterization of cooked and re-warmed pork meat patties by free choice profiling. [D] . Peethambaran, Krishnadas. 2011
• 8. Meat Processing Plant Microbiome and Contamination Patterns of Cold-Tolerant Bacteria Causing Food Safety and Spoilage Risks in the Manufacture of Vacuum-Packaged Cooked Sausages [O] . Jenni Hultman, Riitta Rahkila, Javeria Ali, 2015
• 9. The Formation of Cooked Cured Meat Color and Residual Amount of Nitrite in the Processing of Emulsion Type Sausage [O] . A. KAGAMI, M. HIRANO, S. MORITA 1976

• 1. 解冻方法对冻藏肉类食品品质影响的研究进展 [C] . Zhang Ke ,张珂 ,Guan Zhiqiang . 第九届全国食品冷藏链大会暨第六届全国冷冻冷藏产业创新发展年会 . 2014
• 2. 超声波协同TGase改善调汁型肉类罐头组织形态研究 [A] . 管俊峰 . 2011