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2014 Vol. 28, No. 8 Published: 2014-08-01

Reviews Package & Storage Basic Research Analysis & Detection Processing Technology

Basic Research

	1	Correlation Analysis of Freezing Points and Main Physicochemical Indexes of Fresh Meats
		JING Hong-peng, LIU Jing-bin, HUANG Ru-min, ZHAO Fei, GUAN Wen-qiang,
		DOI: 10.7506/rlyj1001-8123-201408001
		The freezing points of beef, mutton and chicken from different body parts (foreleg, tenderloin, sinew and rump) were measured by freezing method using a differential scanning calorimeter (DSC) and the content of water, protein and fat, and other indicators were investigated. Based on the data obtained, the linear correlations between freezing point and major components were established for the meats. The results showed that the freezing points of beef and mutton from various body parts ranged from －1.4 to －1.7 ℃ and the freezing points of chicken from various body parts ranged from －1.1 to －1.4 ℃. Moreover, the freezing point of beef tenderloin was the highest (－1.4 ℃) among three parts. Comprehensive analysis showed that the freezing point temperature of fresh meats had a significantly positive correlation with the water content but a significantly negative correlation with the fat content. Meats with high fat and protein content, especially when the fat content was high, had a low freezing point temperature. Therefore, the freezing point temperature of fresh meats could be predicted from the corresponding linear regression equation based on the fat and water content.
		2014 Vol. 28 (8): 1-4 [Abstract] ( 238 ) 全文 ( 419 )

	5	Effect of Repeated Freeze-Thawing Cycles on Quality and Exudate Loss of Beef
		LIU Wen-ying, TIAN Han-you, ZOU Hao, QIAO Xiao-ling, ZHANG Rui-mei, LI Su
		DOI: 10.7506/rlyj1001-8123-201408002
		The effect of repeated freeze-thawing cycles (freezing at ?20 ℃ for 8 h followed thawing at 20 ℃ for 1 h) on the quality and exudate loss of beef was investigated. Eight cuts of beef longissimus dorsi were subjected to eight freeze-thawing cycles. After each cycle, the pH and total colony number of beef were measured and the content and thermal properties of soluble proteins in the exudate were determined. The results showed that more freeze-thawing cycles significantly increased the water loss, soluble protein loss, and total colony number. The pH of beef tended to be gradually lower after multiple freeze-thawing cycles. Moreover, the denaturization temperature of soluble proteins, and the eating quality and safety of beef were significantly affected by repeated freeze-thawing.
		2014 Vol. 28 (8): 5-7 [Abstract] ( 158 ) 全文 ( 418 )

Processing Technology

	8	Optimization of Processing Parameters for Curing, High-Temperature Intensified Fermentation and Ripening of Low-Salt Dry-Cured Ham
		LIU Yang, LI Hang, TANG Jing,WU Hai-zhou,LI Liang-hao, ZHANG Jian-hao,
		DOI: 10.7506/rlyj1001-8123-201408003
		Hind legs of crossbred pigs were used to produce low-salt dry-cured ham. The curing, fermentation and ripening conditions were optimized by orthogonal array design. In addition, the effect of different processing steps on lipid perioxidation and sensory quality of dry-cured ham was examined. All fermentation temperature, salt content, ripening time and proportion of KCl used to replace NaCl had a significant effect on lipid perioxidation and sensory quality of dry-cured ham (P ＜ 0.01). Of these factors, replacement proportion of NaCl by KCl and salt content were predominant. The optimal processing parameters were determined as a salt content of 6.5%, replacement of 30% NaCl by KCl, fermentation initially at 12–13 ℃ for 10 d and then at 14–18, 19–28 and 29–34 ℃ for 15 d, respectively, and ripening at 35–37 ℃ for 45 d.
		2014 Vol. 28 (8): 8-10 [Abstract] ( 123 ) 全文 ( 223 )

	11	Optimization and Evaluation of Low-Temperature Air Drying Conditions for Improved Quality of Dry Breezed Chicken
		ZHAO Hui-lin, ZHOU Lin
		DOI: 10.7506/rlyj1001-8123-201408004
		Simulated natural environmental conditions in winter with low temperature, low humidity and high-strength air convection were applied for the production of dry breezed chicken. The air drying conditions were optimized by singlefactor and orthogonal array designs, and the drying method was compared with natural drying and hot air drying in terms of product quality. The results showed that the best low-temperature drying conditions were 8 ℃, 50% humidity, an air velocity of 1.5 m/s, and a drying time of 72 h. This drying method was advantageous with respect to the appearance, color and flavor of product over two other drying methods.
		2014 Vol. 28 (8): 11-14 [Abstract] ( 136 ) 全文 ( 267 )

Analysis & Detection

	15	Determination of Ten Micro Elements in Poultry and Livestock Meat by Inductively Coupled Plasma Mass Spectrometry
		ZHANG Xi
		DOI: 10.7506/rlyj1001-8123-201408005
		A method for simultaneous determination of micro amounts of Cr, Ni, Cu, Zn, As, Se, Cd, Sn, Ba, and Pb in poultry and livestock meat by inductively coupled plasma mass spectrometry, (ICP-MS) was presented. HNO3-HClO4 wet digestion was conducted on samples. The polyatomic elements interference was effectively eliminated using a mixture of hydrogen and helium by collision cell technology (CCT). Sc, Ge, Y, Rh, In, and Re were used as internal standards to correct the matrix interference and drift. The detection limits for the ten elements were in the range of 0.003–0.780 μg/L, and the linear range was between 0 and 200 μg/L for Cu and Zn, and between 0 and 100 μg/L for eight other elements with a correlation coefficient larger than 0.997. The recoveries of these ten elements from spiked meat samples were in the range of 84.80%–131.40% and the RSD was less than 2.60%.
		2014 Vol. 28 (8): 15-18 [Abstract] ( 110 ) 全文 ( 282 )

Package & Storage

	19	Changes, Influencing Factors and Generation Pathwaysof Free Fatty Acids in Nine Cured Meat Products during Storage
		LI Ying-ying, SONG Yong-qing, GUO Wen-ping, CHE Yan-bo, CHEN Chao, REN Nan, TIAN Han-you, LI He-nan, WANG Shou-wei
		DOI: 10.7506/rlyj1001-8123-201408006
		In this study, nine cured meat products were selected to study changes, influencing factors and generation pathways of free fatty acids during storage by determining the total amount of free fatty acids under different conditions including the ratio of fat to muscle, producers, temperature and lipase activity, and determining lipase activity, phospholipase activity and fatty acid composition. The results showed that under the same conditions, pure-lean sausages, sausages with fat/lean ratio = 3:7, and sausages with fat/lean ratio = 4:6 contained decreasing amounts of free fatty acids. Sausages from different producers showed a significant difference in the contents of free fatty acids. Samples stored at 37 ℃ were significantly richer in free fatty acids than those stored at 25 ℃. The increments in free fatty acids could be reduced by enzymatic inactivation and the difference tended to be enhanced. Lipase played an important role in the generation of free fatty acids in cured meat products during storage. As the enzymatic reactions proceeded during the early stages, free fatty acids were produced continuously. In fact, fat hydrolysis played a dominant role in the process. Nevertheless, the unsaturated fatty acids were unstable and could be easily oxidized during the later stages of storage and this process was dominated by fat oxidation.
		2014 Vol. 28 (8): 19-23 [Abstract] ( 147 ) 全文 ( 297 )

Reviews

	24	Effects of Various Thawing Methods on the Quality Characteristics of Frozen Meat: A Review
		ZHANG Ke, GUAN Zhi-qiang,LI Min, WU Yang-yang, LI Peng-peng
		DOI: 10.7506/rlyj1001-8123-201408007
		The application of freezing for the preservation of meats has been practiced widely in order to maintain their quality by storage and transportation at low temperature. Frozen meats are processed after thawing which may give rise to drip and cooking loss, discoloration, flavor loss, texture change, protein denaturation, and lipid oxidation. Nevertheless, different thawing methods and processing conditions has a great influence on the quality of meat products. This review presents recent progress in the study and application of the traditional and novel thawing methods. We hope that this paper could provide a guideline for the selection and optimization of appropriate thawing methods for frozen meat.
		2014 Vol. 28 (8): 24-29 [Abstract] ( 156 ) 全文 ( 1164 )

	30	Labeling of Meat Products Imported into China: Current Situation and Countermeasures
		LIU Hong-jing, YANG Zhao-liang, XIE Geng-fa
		DOI: 10.7506/rlyj1001-8123-201408008
		In recent years, China’s import volume of meat products has continued to hit record highs in response to the high market demand for meat products. In the whole year of 2013, the Beitang Office of the Tianjin Entry-Exit Inspection and Quarantine Bureau examined 527, 400 tons of imported meat products and identified 286 batches (1.3%) of unqualified labels. Standardized examination of imported meat product labels is not only an effective means of safeguarding the interests of consumers, but also is the need for regulating administrative law enforcement. In this paper, based on the legal basis for inspection and quarantine of imported meat products, the authors analyze unqualified labels for imported meat products in terms of country of origin, registered producers, and unqualified label items. Moreover, considering the actual situation of the port inspection and quarantine agencies, it is suggested that the regulators should strictly deal with unqualified labeling, trace the origin, and establish a multi-pronged mechanism to supervise the whole process from the registered manufacturers to consumers. These suggestions may help ensure the quality and safety of imported meat products.
		2014 Vol. 28 (8): 30-33 [Abstract] ( 123 ) 全文 ( 282 )

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