Home   |   About the Journal   |   Editorial Board   |   Citation Indices   |   Subscription   |   Open Access Policy   |   Contacts Us   |   中文

Office Online       Submission Online     Peer Review     Editor-in-chief     Office Work Journal Online     Accepted     Current Issue     Advanced Search     Archive     Read Articles     Download Articles     Email Alert

Quick Search     Adv Search 2015 Vol. 29, No. 6 Published: 2015-06-01 1 Comparative Analysis of Eating and Nutritional Qualities of Fresh, Chilled and Thawed Beef ZHANG Yuqing, SUN Baozhong, LANG Yumiao, LIU Xuan, WANG Jianhua, LI Yanrong, LIU Fei DOI: 10.7506/rlyj1001-8123-201506001 Fresh, chilled and thawed longissimus dorsi muscles from Simmental hybrid bulls were evaluated for eating and nutritional quality indicators. Results showed that the color of all the three samples, with normal pH values, was dark red without significant difference. Shear force of fresh beef was highly significantly (P < 0.01) lower than that of chilled beef, which was significantly (P < 0.05) higher than that of thawed beef. Cooking yield of chilled beef was 73.91%, indicating a significant increase compared with that of thawed beef (P < 0.05). Furthermore, freezing and thawing caused the processing performance of beef to decline. Thawed beef exhibited a highly significant decrease in water loss than fresh and chilled beef (P < 0.01). Nutritional evaluation demonstrated that there were no significant differences with respect to moisture content among three samples from the same beef muscle although thawed beef contained significantly less protein (P < 0.05) and very significantly less fat (P < 0.01) than fresh and chilled samples. Hence, the three samples showed differences in eating and nutritional qualities with chilled beef possessing better processing performance and enhanced maintenance of protein and fat. 2015 Vol. 29 (6): 1-4 [Abstract] ( 214 ) 全文 ( 610 ) 5 Differences in Meat Quality and Muscle Microstructure of Yak: A Comparison between Supplementary Feeding and Grazing WANG Li, SUN Baozhong, BAO Shanke, KONG Xiangying, XIE Peng, ZHANG Li, YU Qunli, LI Haipeng DOI: 10.7506/rlyj1001-8123-201506002 The aim of this study was to examine differences in meat quality and muscle microstructure between yaks receiving supplementary feeding and grazed yaks. Twelve pasture-grazed yaks from Haibei prefecture, Qinghai province were selected and randomized into supplementary feeding and grazing groups. The yaks in both groups were slaughtered and supraspinatus, latissimus dorsi and semitendinosus muscles were excised for the evaluation of eating quality and nutritional quality and microstructure observation. Results showed supplementary feeding resulted in an increase the brightness (L*) of latissimus dorsi and semitendinosus muscles by 1.09 and 2.99, respectively, and a reduction in pH, water-holding capacity and shear force for the three muscles of yaks as compared to grazing. Additionally, the fat contents of these three muscles were increased by over 42% by supplementary feeding, accompanied with an extremely significant decrease in muscle crosssectional area, fiber diameter, membrane thickness, band A width and band Ⅰ width (P < 0.01) and an extremely significant increase in fiber density (P < 0.01). These results showed that meat color of supplementary feeding yak was better, with smaller muscle fibers and good tenderness but poorer water holding capacity and higher intramuscular fat content. 2015 Vol. 29 (6): 5-10 [Abstract] ( 148 ) 全文 ( 794 ) 11 Optimization of Formulation of Traditional Pork-Fish Composite Meatballs LI Maoshun, WEI Yuesheng, YI Zhongxin, XU Munong DOI: 10.7506/rlyj1001-8123-201506003 Improvement of Chinese traditional deep-fried meatballs by adding fish for better taste and reduced fat and cholesterol contents was conducted to obtain composite meatballs with well-balanced nutrition that are easy to digest and absorb. In order to find optimal formulation, final products made from a mixture of fat and lean pork (3:7, by mass) with different proportions of added fish meat, starch, salt and drinking water were subjected to sensory evaluation, yield calculation and texture analysis. The optimal formulation was found to contain 35% fish meat, 10% corn starch, 2.2% salt and 35% added to the pork mixture. 2015 Vol. 29 (6): 11-14 [Abstract] ( 147 ) 全文 ( 534 ) 15 Influence and Mechanism of Electrostatic Field on Total Microbial Count in Chopped Cold Chicken CHEN Wenbo, HU Honghai, ZHANG Chunjiang, HUANG Feng, ZHANG Xue, LIU Qiannan, ZHANG Hong DOI: 10.7506/rlyj1001-8123-201506004 The influence of electrostatic field on total microbial count and microbial diversity in chopped cold chicken was investigated by plate count and denatured gradient gel electrophoresis (DGGE) and the growth characteristics of pure cultures of Pseudomonas isolated from chopped cold chicken were tested to reveal the mechanism of electrostatic field for extending its shelf life. The results of this study revealed chopped cold chicken itself had high microbial load and its shelf life could be prolonged by electrostatic field treatment. Pseudomonas was the dominant microbe in chopped cold chicken, which was derived from the raw materials. The inhibitory effect of electrostatic field treatment on the growth of pure cultures of Pseudomonas was species-dependent. 2015 Vol. 29 (6): 15-19 [Abstract] ( 142 ) 全文 ( 278 ) 20 Effect of Combined Natural Preservatives on Volatile Compound of Chilled Pork XIANG Yang, ZHOU Changyi, SU Guocheng DOI: 10.7506/rlyj1001-8123-201506005 Fresh pork was dripped in a mixed solution of 1.5 g/100 mL tea polyphenols, 0.2 g/100 mL garlicin, 2.0 g/100 mL cloves extract and 2.5 g/100 mL chitosan and subsequently chilled at 4 ℃ for analysis of volatile compounds from the initial and final samples by headspace solid phase microextraction and gas chromatography-mass spectrometry (GC-MS). The results showed the contents of esters, ketone and other volatile compounds in chilled pork significantly increased compared to 36.77% hydrocarbons, 33.87% aldehydes, 20.32% esters and1.49% ketones detected in fresh pork. The treated sample contained 8.11% hydrocarbons, 8.87% aldehydes, esters 12.63% and 3.79% carboxylic acids as well as 26.45% eugenol and 24.28% apiol as new flavor compounds. To conclude, this combined treatment results in the formation of more aroma compounds in chilled pork. 2015 Vol. 29 (6): 20-24 [Abstract] ( 144 ) 全文 ( 302 ) 25 Determination of Clonidine Hydrochloride and Cyproheptadine Hydrochloride in Swine Blood by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry YANG Ting，XU Xiuqin, ZHAO Jian, ZHANG Hao, WU Yinliang, WANG Lijun, ZHU Yong DOI: 10.7506/rlyj1001-8123-201506006 A simple and sensitive ultra performance liquid chromatography-tandem mass (UPLC-MS/MS) method for the determination of clonidine hydrochloride and cyproheptadine hydrochloride in swine blood was developed. Samples were extracted with acetonitrile and analyzed by UPLC-MS/MS on a Waters Acquity BEH C18 column with 0.10% formic acid in water/methanol as the mobile phase by means of gradient elution. Detection was carried out with an electrospray ionisation (ESI) probe and operated in the positive ion mode. Clonidine hydrochloride and cyproheptadine hydrochloride was quantified by the external standard method. There was a good linearity in the range of concentrations between 1.0 and 50.0 μg/L. The limits of detection for clonidine hydrochloride and cyproheptadine hydrochloride were both 0.2 μg/L. The recoveries from spiked samples were in the range of 85% to 110% and the relative standard deviations (RSD) were lower than 10%. 2015 Vol. 29 (6): 25-28 [Abstract] ( 143 ) 全文 ( 268 ) 29 Advance in Research on Calpain System Affecting Water Holding Capacity in Muscle XU Chenchen, LUO Hailing DOI: 10.7506/rlyj1001-8123-201506007 Water holding capacity (WHC) is an important indicator of meat quality evaluation process. At present a large number of researches indicate that water holding capacity has relation with post-mortem muscle protein degradation, and the calpain system plays an important role in this process. Referring to domestic and overseas research about the calpain system and WHC in muscle, the review describes WHC as well as the calpain system and its possible mechanisms in influencing WHC to provide a reference for further research in this field. 2015 Vol. 29 (6): 29-32 [Abstract] ( 157 ) 全文 ( 340 ) 33 Chinese Traditional Meat Cuisines: Excavation, Sorting, Protection and Utilization of Processing Technologies and Chinese Food Culture ZHANG Hong, ZHANG Chunjiang, HUANG Feng, HU Honghai, CHEN Wenbo, ZHANG Xue, LIU Qiannan DOI: 10.7506/rlyj1001-8123-201506008 The origin and development of Chinese traditional meat cuisines reflect the Chinese people’s diligence and wisdom over thousands of years. Excavating, sorting, protecting and utilizing processing technologies for traditional meat cuisines from different regions and different nationalities as well as collecting and saving the intangible cultural heritage are of great importance for inheriting and promoting the Chinese food culture, developing modern meat industry, ensuring food safety, and accelerating the internationalization of Chinese meat foods. Thus it is necessary to conduct filed and literature surveys on processing technologies and food culture of Chinese traditional meat cuisines, evaluate the processing technologies, detect ingredients in foods, establish a database by sorting the data, and formulate inheritance and protection protocols as well as long-term protection strategies. The final purpose is to effectively utilize processing technologies and food culture of Chinese traditional meat cuisines for developing key generic technologies, new industrial products and core equipment for use in industrial production and modern marketing. 2015 Vol. 29 (6): 33-36 [Abstract] ( 131 ) 全文 ( 325 )

News Download Online Submission Author Guidelines Remote Contribute Steps Manuscript Review Process Copyright Statement Submitting Template Ethical Standards Misconduct Processing Links CHINA GENERAL CHAMBER COMMERCE BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP BEIJING ACADEMY OF FOOD SCIENCES CHNFOOD FOOD SCIENCE FOOD SCIENCE AND HUMAN WELLNESS JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY JOURNAL OF FUTURE FOODS

Tel: 010-83155446/47/48/49/50　Fax: 010-83155436　E-mail: meat_research@126.com Powered by Beijing Magtech Co., Ltd.