Wu Xiang
16 Papers
14 Citations
Wu Xiang is an academic researcher. The author has contributed to research in topics: Raw material & Meat tenderizer. The author has an hindex of 2, co-authored 16 publications.
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Papers
Changes in the microbial communities in vacuum-packaged smoked bacon during storage.
TL;DR: High-throughout sequencing (HTS) showed that the microbial composition changed greatly with the prolongation of storage time, and Serratia, Rahnella, Fusobacterium and Lactococcus underwent a dramatic increase at some point in individual batchs which may be considered as potential contributors to the spoilage.
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Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression
TL;DR: The results show that ten VOCs and three BAs can be associated with the growth of SSOs and can be adopted as potential indicators to evaluate and monitor the quality of the bacon and develop appropriate detection methods.
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Hemin from porcine blood effectively stabilized color appearance and odor of prepared pork chops upon repeated freeze-thaw cycles
Kai Zhou,Jie Zhang,Yong Xie,Zhaoming Wang,Wu Xiang,Cong Li,Wu Wang,Hui Zhou,Baocai Xu,Baocai Xu +9 more
TL;DR: In this article, a study was designed to evaluate changes in color following pork chop supplementation with porcine hemin, astaxanthin and paprika red in response to repeated freeze-thaw processes.
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Patent
Method for processing quality of sauced beef
Xu Baocai,Wu Xiang,Li Shibao,Li Cong,Zhou Hui +4 more
- 06 Mar 2018
TL;DR: In this paper, a method for processing quality of sauced beef and belongs to the technical field of food processing is described. The method comprises the following steps: treating raw material beef, preparing salty water, injecting the salty water into the beef, performing kneading pickling, preparing materials, boiling stewing soup, blanching the beef with water, boiling the ground beef, cooling, packaging, sterilizing, and cooling with flowing cold water.
2
Patent
Production process of marinated duck wings and duck necks
Xu Baocai,Wu Xiang,Yu Zhangli,Li Cong,Zhou Hui +4 more
- 12 Jan 2018
TL;DR: In this article, a production process of marinated duck wings and duck necks is described, which belongs to the technical field of processing of duck products, and includes the steps of pretreatment of the duck wings, blanching preparation, brine preparation, quantitative blending, rolling, kneading and salting, drying, packaging, sterilization and cooling with cold running water after sterilization.
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