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Quick Search     Adv Search 2014 Vol. 28, No. 3 Published: 2014-03-01 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Different Fattening Modes on Meat Quality of Spent Young Bohai Male Donkey, a Chinese Domestic Breed DOI: 10.7506/rlyj1001-8123-201403001 This study was carried out to find out the effect of different fattening modes on meat quality of spent young Bohai male donkey. A total of 6 Bohai donkey males (3 years old) were randomly allocated to 2 groups: Ⅰ. Control and Ⅱ. Fattening, with 3 ones in each group. After feeding for 10 months under different fattening modes, these animals were slaughtered at 46 months of age. The muscle Longissimus dorsi was sampled for analysis of protein, fat, moisture, pH, shear force and cooking loss. The results showed that group Ⅱ had significantly higher Intermuscular fat content (9.84%) (P ＜ 0.01), but lower moisture content (68.10%) and shear force (4.22 kg) than group Ⅰ(73.80%, 5.28 kg) (P ＜ 0.05). Overall it is clear that tying-up and nutritional fortification can result in improvements in meat taste, juiciness and tenderness over the traditional stall raising. Donkey meat from group Ⅱ reached the tenderness requirements of the Italian Fried beefsteak standard and therefore was suitable for frying processing. Moreover, the value of donkey meat could be enhanced by cutting according to the concept of beef value addition. This study may provide a new idea for raising donkeys and developing quality donkey meat. 2014 Vol. 28 (3): 1-4 [Abstract] ( 126 ) 全文 ( 234 )        Processing Technology 5 Effects of Ingredients in Chicken Breast Surimi on Starch Retrogradation CAO Su-wen;ZHANG Mo;YANG Yu-ling;YOU Yuan DOI: 10.7506/rlyj1001-8123-201403002 A rheometer was employed to study the effects of four ingredients in chicken surimi (myofibrillar protein, fat, starch, salt and soy protein) on starch retrogradation during storage. Myofibrillar protein and fat at higher levels exhibited a greater inhibitory effect on starch retrogradation; this effect was more evident with prolonged storage time. After different storage times, the inhibitory effect of fat and soy protein rose at first and then dropped with increasing levels. From orthogonal array experiments, it was found that the lowest extent of starch retrogradation was obtained when 1.00% myofibrillar protein, 1.50% fat, 4.00% salt and 4.00% soy protein were added. In addition, the importance of the ingredients followed the decreasing order: salt, myofibrillar protein, fat and soy protein. 2014 Vol. 28 (3): 5-9 [Abstract] ( 142 ) 全文 ( 256 ) 10 An Optimized Method for Preparing Nitrosohemoglobin from Pig Blood CHENG Yan;JIANG Wu-bian;FU Shao-hui DOI: 10.7506/rlyj1001-8123-201403003 Hemoglobin was extracted from the ruptured red blood cells from pigs and then allowed to react with sodium nitrite to form nitrosohemoglobin. The efficiency of nitrosohemoglobin synthesis as evaluated by OD575 nm was investigated with respect to four reaction conditions including the amounts of sodium nitrite and vitamin C, pH and heating time using an orthogonal array design. As a result, a simple, rapid and cost-effective method for preparing nitrosohemoglobin was established by heating a mixture of hemoglobin, sodium nitrite and vitamin C at a molar ratio of l:2:6 adjusted to pH 6.0 to 60 ℃ and maintaining the temperature for 30 minutes. 2014 Vol. 28 (3): 10-13 [Abstract] ( 146 ) 全文 ( 221 )        Analysis & Detection 14 Determination of Trace Lead in Meat Products by HG-AFS in Comparison with GFAAS ZHANG Xi DOI: 10.7506/rlyj1001-8123-201403004 In this study, the digestion reagents and conditions were optimized for wet digestion as a sample pre-treatment for comparative determination of trace lead in meat products by hydride generation atomic fluorescence spectrometry (HGAFS) and graphite furnace atomic absorption spectrometry (GFAAS). The results showed that both methods could meet the analytical requirements of recovery, precision and limit of detection. However, GFAAS is a more recommendable method due to its cost advantage. 2014 Vol. 28 (3): 14-17 [Abstract] ( 132 ) 全文 ( 227 )        Reviews 18 Technical Evolution of Carcass Cutting and Grading for Common Livestock Species in China DOI: 10.7506/rlyj1001-8123-201403005 Cattle, pigs and goats are the main livestock species in China. Since the implementation of reform and opening-up policy, technical progress has been made in carcass cutting and grading of cattle, pigs and goats, and knowledge of the technical evolution of livestock carcass cutting and grading and related standards have been increasingly perfected. In this article, related technical standards and regulations for cutting and grading of cattle, pigs and goats in China are outlined, and the technical evolution of cutting and grading for common livestock species is elucidated. Moreover, some suggestions for solving technical problems in livestock carcass cutting and grading are put forward. We expect that these efforts will provide references for cutting and grading of beef, pork and mutton in slaughter industries which will in turn promote meat quality improvement and value addition and facilitate healthy, sustainable, steady and rapid development China's livestock meat industry. 2014 Vol. 28 (3): 18-24 [Abstract] ( 157 ) 全文 ( 1111 ) 25 Advances in Specific Spoilage Organisms in Fish and Their Applications ZHANG Zhi-chao;GUI Meng;LI Ping-lan DOI: 10.7506/rlyj1001-8123-201403006 Specific spoilage organisms (SSOs) are one of important factors affecting fish spoilage, which vary under different conditions. This article focuses on the current status of research on the screening and spoilage abilities of predominant SSOs in fish. In addition, we summarize recent research on growth prediction of SSOs in fish and their targeted control for extending the shelf life of fish products. From this review, we know that SSOs in fish are worth studying. Furthermore, we discuss future research trends in this area. 2014 Vol. 28 (3): 25-30 [Abstract] ( 151 ) 全文 ( 305 ) 31 Current Status, Issues and Countermeasures of Sheep Slaughtering and Processing Industry in China DING Cun-zhen;ZHAO Rui-ying DOI: 10.7506/rlyj1001-8123-201403007 This paper analyzed the current situation and the standard four sheep slaughtering and processing industry in China from the sheep production and trade, slaughter processing equipment and technology, processing products, processing enterprises. Found that the sheep slaughtering and processing industry in China has a low degree of mechanization, technical achievement conversion rate is not high, single product categories, resources utilization rate is low, the small enterprise scale, economic benefits is low, and the lack of well-known brands, the quality supervision system is not perfect. Finally, the paper put forward some countermeasures and suggestions, such as promote technological transformation processing upgrade, make high tech equipment, strengthen the development of new products, promote the deep processing of products, expand their scope of operation, and promote industrial scale development, pay attention to the brand construction, strengthen quality and safety system construction. 2014 Vol. 28 (3): 31-35 [Abstract] ( 152 ) 全文 ( 545 ) 36 Current Status of Patent Application Documents and Writing Strategies in the Food Field in China LIU Xiao-na DOI: 10.7506/rlyj1001-8123-201403008 Based on statistical data, this paper analyzes the quality of patent application documents in the food filed in China. The emphasis is on some defects of application documents, such as the number and protection scope of claims, background literature cited, technical solutions and problems to be solved. Further, precautions and suggestions are summarized on application document writing from the aspects of searching methods for finding background literature, claim writing, illumination of technical results. 2014 Vol. 28 (3): 36-40 [Abstract] ( 109 ) 全文 ( 272 )

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