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2014 Vol. 28, No. 1 Published: 2014-01-01

Reviews Package & Storage Basic Research Quality and Safety Processing Technology

Basic Research

	1	Influence of Different Chilling Methods on Meat Quality of Hulunbeir Sheep
		CHEN Bing-ying;JIN Ye;YUAN Qian;WANG De-bao;ZHANG Hong-bo
		DOI: 10.7506/rlyj1001-8123-201401001
		Various muscles from Hulunbeir lambs slaughtered at 5 months of age and chilled conventionally for 0, 1, 2, 3 and 4 days, respectively, were investigated for the changes in meat quality after frozen storage. Meanwhile, the aging mechanism of postmortem muscles was explored and the optimal chilling time was determined. Results showed that during the chilling period, pH value, cooking loss and shear force value of pork presented significant changes (P ＜ 0.05). pH value exhibited an upward and then downward trend, while the opposite trend was observed for cooking loss and shear force value. The lowest shear force value was reached after 2 days of chilling while obtaining lower cooking loss and consequently the best meat quality.
		2014 Vol. 28 (1): 1-3 [Abstract] ( 169 ) 全文 ( 292 )

Processing Technology

	4	Effect of Glucose Addition on Crucial Hurdle Factors for Salami Production
		ZHOU Tong;LI Jia-peng;ZOU Hao;PAN Xiao-qian;TIAN Han-you;LI Jin-chun;CHEN Wen-hua
		DOI: 10.7506/rlyj1001-8123-201401002
		The effect of glucose addition on the key hurdle factors pH value and water activity for the production of salami as well as lactic acid bacteria counts and Escherichia coli counts was investigated. With an increase in the amount of glucose added, the pH value of salami decreased faster and reached a lower level at the end of fermentation. The water activity of salami also declined faster when glucose addition was increased; additionally, the growth of lactic acid bacteria was faster during the fermentation period but was not noticeably affected during the drying period. Escherichia coli counts were at undetectable levels earlier with higher amounts of glucose added. Therefore, the safety of salami can be effectively improved when glucose addition is increased appropriately within the acceptable range of acidity and taste.
		2014 Vol. 28 (1): 4-7 [Abstract] ( 142 ) 全文 ( 311 )

	8	Extraction of Type Ⅰ Collagen from Sheep Tendon
		WANG Yue-hong;SHA Li-na
		DOI: 10.7506/rlyj1001-8123-201401003
		Type Ⅰ collagen from sheep tendon was prepared by the following sequential steps: degreasing and decalcification of the starting raw material, removal of impurity proteins, removal of proteoglycans by extraction with guanidinium hydrochloride, pepsin-catalyzed hydrolysis, salting out with sodium chloride and dialysis. The optimal conditions for enzymatic hydrolysis were determined by single-factor experiments and orthogonal array design experiment as hydrolysis at an enzyme concentration of 4% for 60 h in 0.1 mol/L citric acid with a solvent to substrate ratio of 5:1 mL/g. UV spectral analysis of the resultant extract showed maximum absorption at approximately 220 nm, confirming it to be collagen. The protein composition of sheep tendon was dominated by type I collagen, as demonstrated by SDS-PAGE analysis. The extract was further confirmed by infrared spectral analysis to be type Ⅰ collagen with intact structure.
		2014 Vol. 28 (1): 8-11 [Abstract] ( 123 ) 全文 ( 301 )

	12	Optimization of Fermentation Parameters for the Production of Vacuum Packaged Carp Jerky
		ZHANG Gen-sheng;SI Miao-fei;HOU Jing;ZHANG Ming-dong
		DOI: 10.7506/rlyj1001-8123-201401004
		The fermentation of common carp fillets by Lactobacillus plantarum for producing vacuum packaged fish jerky was optimized by single-factor and L9 (34) orthogonal array design methods to obtain desired pH and sensory evaluation. The optimum fermentation parameters were determined as: 3% of inoculum amount, 2% white sugar added, 4% salt added, and fermentation at 35 ℃ for 20 h. Fermented fish products under the optimized conditions had a glossy surface, a moderate sour taste, good elasticity, good toughness and unique flavor.
		2014 Vol. 28 (1): 12-16 [Abstract] ( 137 ) 全文 ( 279 )

Quality and Safety

	17	Applicability of Acid Value and Peroxide Value to Measure the Quality of Traditional Chinese Cured Meat
		LI He-nan;SHI Hong-xia;LI Ying-ying;CHEN Shu-min;WANG Shou-wei
		DOI: 10.7506/rlyj1001-8123-201401005
		Objective: The applicability of acid value (AV) and peroxide value (POV) to measure the quality of traditional Chinese cured meat was investigated by storage experiments on cured meat samples collected from different regions of China. Methods: The changing trends of both parameters were examined after different storage periods along with sensory evaluation. Based on these investigations, the correlations of AV and POV with sensory quality were analyzed as well as the effect of different locations and lean meat to fat ratios on AV and POV. Results: The sensory quality of cured meat gradually deteriorated; AV increased first and then decreased, and POV showed a gradual upward trend in general. During the later stage of storage, the changing trend of AV was positively correlated with that of sensory quality, and superior correlation with POV was observed. Different locations had a significant effect on AV, while the changing trend of POV was consistent among different locations. Lean meat percentage was positively proportional to AV, and the same relationship was found between fat percentage and POV, suggesting that POV is a better indicator of the extent of lipid oxidation. Conclusion: AV has a great limitation and is unable to accurately represent the actual quality of cured meat.
		2014 Vol. 28 (1): 17-21 [Abstract] ( 180 ) 全文 ( 554 )

Package & Storage

	22	Inhibitory Effect of 20 Kinds of Chinese Medicinal Herbs on Total Surface Bacteria of Red Meat
		CHEN Hui;ZHOU Yan-bing;AI Qi-jun
		DOI: 10.7506/rlyj1001-8123-201401006
		This research aimed to study the inhibitory effect of water and ethanol extracts of 20 kinds of Chinese medicinal herbs (CMH) on total surface bacteria of beef and mutton. Water and anhydrous ethanol were used respectively for the preparation of water and ethanol extracts of CMHs, and their bacteriostatic effects on total surface bacteria of beef and mutton were tested. The CMH species with better bacteriostatic effect were screened from the tested ones. Clove, Chinese gall and pomegranate peel had obvious inhibitory effects on total surface bacteria of beef. The diameter of inhibition zone of the ethanol extract of clove was 20.68 mm, MIC 62.50 mg/mL and MBC 125 mg/mL, compared to 20.13 mm, 125 mg/mL and 250 mg/mL for the water extract of Chinese gall, and 17.61 mm, 250 mg/mL and 500 mg/mL for the ethanol extract of pomegranate peel, respectively. Based upon their EC50, the bacteriostatic activity of the above three extracts on total surface bacteria of beef followed the decreasing order: clove > Chinese gall > pomegranate peel. Coptis root, Chinese gall and clove had obvious inhibitory effects on total surface bacteria of mutton. The diameter of inhibition zone of the ethanol extract of coptis root was 20.58 mm, MIC 250 mg/mL and MBC 500 mg/mL. The diameter of inhibition zone of the ethanol extract of Chinese gall was 18.81 mm, while that of the ethanol extract of clove was 18.00 mm; their MIC and MBC were both 62.50 and 125 mg/mL, respectively. Based upon their EC50, the bacteriostatic activity of these three extracts on total surface bacteria of mutton decreased in the following order: clove > Chinese gallic > coptis root. Taken together, it can be concluded that clove and Chinese gall have better bacteriostatic effect on red meat without having any toxic or adverse effect, thus having high food value.
		2014 Vol. 28 (1): 22-26 [Abstract] ( 143 ) 全文 ( 330 )

Reviews

	27	Biological Functions of Conjugated Linoleic Acid and Regulation of Its Content in Mutton
		YANG Jing;CHEN Yang;WANG De-bao;ZHAO Li-hua;JIN Ye
		DOI: 10.7506/rlyj1001-8123-201401007
		In this paper, the biological functions of conjugated linoleic acid（CLA）and the regulation of its content in mutton are reviewed with the aim to explore a cost-effective method for controlling CLA content in mutton by modifying the dietary composition. Comparative analysis of the major currently available dietary approaches shows pasture grazing or presence of fresh grass in the daily ration to be the most cost-effective method for regulating CLA content in mutton that will be of great significance for the future mutton industry.
		2014 Vol. 28 (1): 27-30 [Abstract] ( 136 ) 全文 ( 438 )

	31	Recent Progress in the Application of Near Infrared Spectroscopy in Qualitative Identification of Meat Products
		HUANG Wei;YANG Xiu-juan;ZHANG Yan-ming;HUANG Yu;TAO Lin-li
		DOI: 10.7506/rlyj1001-8123-201401008
		Near infrared spectroscopy (NIS) has been widely used in the meat industry as a newly emerging rapid and environmental friendly detection technology. This article summarizes the recent progress in the identification of meat species by means of near infrared spectroscopy from the following aspects: grade, breed, species, geographical traceability and feeding style. Meat products are generally categorized into four grades: RFN, PFN, PSE and RSE. The accuracy of NIS in discriminating these meat grades is over 80%. Most studies concerning meats from different breeds of the same species are focused on pork and beef. Meats from the different breeds of the same species as well as from animals of different age groups have been identified by multiple quantitative calibration or discrimination analysis with an accuracy of more than 95%. Furthermore, meats from different species including pork, mutton, beef and chicken and adulterated meat have been discriminated with an accuracy above 90%. In regard to geographical traceability and feeding style, grass-fed lambs have been accurately discriminated from feed-fed ones, and ewes from artificially fed lambs; meanwhile, the geographical origins of beef and mutton from different regions have been identified with an accuracy of more than 83%. To sum up, NIS is feasible in the qualitative identification of meat.
		2014 Vol. 28 (1): 31-34 [Abstract] ( 145 ) 全文 ( 344 )

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