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Quick Search     Adv Search 2013 Vol. 27, No. 2 Published: 2013-02-01 Reviews Basic Research Analysis & Detection Quality and Safety        Basic Research 1 Optimization of Carcass Grading of Sanyuan Crossbred Pigs in Beijing ZHANG Li-ping，ZHENG Li-min，REN Fa-zheng，ZHU Hong，TIAN Li-jun，LIU Yin DOI: 10.7506/rlyj1001-8123-201302001 To increase the accuracy of pig carcass grading, computer vision technology, image processing technology and statistical methods were used to modify the established pig carcass grading standard and prediction equations. An absolute error smaller than 4%was obtained from lean percentage predications based on half carcass weight, gluteus medium length and gluteus medium fat thickness. The accuracy of carcass grading obtained using lean meat percentage, gluteus medium fat thickness, mid-body fat thickness and rib 6—7 fat thickness as evaluation parameters was 90%. In conclusion, more reasonable and more accurate carcass grading can be achieved when using fat thickness in different carcass parts and lean percentage as evaluation parameters and making practical modifications to the carcass grades. 2013 Vol. 27 (2): 1-4 [Abstract] ( 97 ) 全文 ( 266 ) 5 Effect of Burdock Dietary Fiber on the Quality of Sausages QIN Wei-dong，MA Li-hua，ZHAI Kai-kai DOI: 10.7506/rlyj1001-8123-201302002 The effect of adding different amounts of burdock dietary fiber (0%, 0.25%, 0.50%, 0.75%, 1.00%and 1.25%) on the color, pH, water holding capacity, cooking loss rate and texture parameters of sausages was investigated in order to find the optimum amount of burdock dietary fiber for improved sensory quality of sausages. The color of sausages with added burdock dietary fiber became darker and tended to turn from red to yellow. A significant correlation between weakened red color and increased water holding capacity existed. The darkened yellow color may be due to the co-existence of burdock dietary fiber and carotenoids. The pH of sausages was positively proportional to the amount of burdock dietary fiber as a consequence of high ash content of burdock dietary fiber. Moreover, the water holding capacity of sausages went up with increasing amount of burdock dietary fiber;however, an opposite trend was observed for the cooking loss rate. In addition to increased water holding capacity, reduced cooking loss rate was presumably related to enhanced fat binding capacity. Texture parameters of sausages were also markedly affected by the presence of burdock dietary fiber. The hardness was directly proportional to the amount of burdock dietary fiber, whereas the springiness tended to increase at first and then decrease. The addition of burdock dietary fiber at a level exceeding 1%had a seriously negative effect on sensory scores of sausages. 2013 Vol. 27 (2): 5-9 [Abstract] ( 99 ) 全文 ( 284 ) 10 Effects of Ingredients on the Sensory Quality of Chicken Meatballs LIU Qin-hua，PAN Run-shu，MA Han-jun, DOI: 10.7506/rlyj1001-8123-201302003 The effects of adding different amounts of water, salt, starch, starch and carrageenan on the sensory quality of chicken meatballs were examined by one-factor-at-a-time and orthogonal array design. The optimal amounts of water, salt, starch, starch and carrageenan added in chicken meatballs were determined to be 15%, 1.5%, 6%and 0.6%, respectively, providing the best sensory quality and a sensory score of 7.4. 2013 Vol. 27 (2): 10-12 [Abstract] ( 105 ) 全文 ( 338 )        Analysis & Detection 13 Simultaneous Determination of Thirteen Sulfonamides in Pork by HPLC-MS/MS ZHANG Zhi-gang DOI: 10.7506/rlyj1001-8123-201302004 An HPLC-MS/MS method was developed for the simultaneous and rapid determination of thirteen sulfonamides in pork. Sulfonamide residues in samples were extracted with acidic acetonitrile. The extract was concentrated, defatted with hexane, filtered through a 0.22μm filter membrane and transferred to a sample vial prior to HPLC-MS/MS analysis. Chromatographic separation was performed on a Kinetex C18 (100 mm × 2.1 mm, 2.6 μm) column using a gradient elution with water (0.1%formic acid) and acetonitrile as mobile phases. The mass spectrometer was operated using multiple reaction monitoring in positive ionization mode. All thirteen sulfonamides showed good linearity in the concentration range of 1 to 300μg/kg, and the limit of quantification for each of the sulfonamides was below 10μg/kg. The average recoveries from samples spiked at levels of 1, 2 and 10μg/kg ranged from 60.1%to 78.1%with relative standard deviations of 0.24%—8.88%. The HPLC-MS/MS method is simple, sensitive, selective, and applicable for the routine simultaneous determination of sulfonamides in meat. 2013 Vol. 27 (2): 13-17 [Abstract] ( 128 ) 全文 ( 370 ) 18 Simultaneous Determination of Antioxidants and Preservatives in Meat Products by GC-MS TANG Shuang-shuang DOI: 10.7506/rlyj1001-8123-201302005 A GC-MS method has been established for the simultaneous determination of three antioxidants and seven preservatives in meat products. Samples were acidified with 6 mol/L hydrochloric acid and extracted with ethyl ether. The resulting extract was rotary evaporated to dryness and redissolved in methanol prior to GC-MS analysis (electron impact ion source). A good linear relationship in the concentration range of 2 to 1000 mg/L with correlation coefficient above 0.999 was found for all 10 analytes. Three antioxidants showed the widest linear range with the lowest concentration of 0.5 mg/L. The limits of detection for all 10 analytes ranged from 0.2 to 0.8 mg/kg, and their average recoveries from spiked samples varied from 89.6%to 97.8%. This method was rapid, simple and practical and had low detection limit and wide liner range, thus providing an effective method for the simultaneous determination of preservatives and antioxidants in meat products. 2013 Vol. 27 (2): 18-20 [Abstract] ( 118 ) 全文 ( 361 )        Quality and Safety 21 Design of Pig Breeding Traceability ERP System Based on RFID HU Tian，ZHENG Li-min，REN Fa-zheng，ZHU Hong，TIAN Li-jun，HUANG Sheng-wen DOI: 10.7506/rlyj1001-8123-201302006 This paper proposes a pig breeding management system based on radio frequency identification (RFID) and enterprise resource planning (ERP) to solve the problems of backward management style and low-level traceability in large-scale pig farms. Its goal, framework and functions such as providing an assessment of economic profits for breeding enterprises are described which can offer evidence for decision making in enterprises and offer traceability information to consumers. 2013 Vol. 27 (2): 21-24 [Abstract] ( 104 ) 全文 ( 319 )        Reviews 25 Research Progress on Role and Substitutes of Phosphates in Processed Meat Products LI Jun，HAN Zhuo，TAN Sheng-jiang，YE Hui-qiong，CHEN Cong-gui，ZHOU Cun-liu DOI: 10.7506/rlyj1001-8123-201302007 This paper reviews the recent progress in research on the role and substitutes of phosphates in processed meat products. Developing substitutes for phosphates has received extensive interest for their potential hazards. Those substitutes can allow reduced addition of phosphates in meat products while improving meat quality. 2013 Vol. 27 (2): 25-28 [Abstract] ( 140 ) 全文 ( 403 ) 29 A Review of Preventive Veterinary Drugs Used in Large-Scale Chicken Farms and Analytical Methods LUO Qing-ping，ZHANG Teng-fei，LUO Ling，ZHANG Rong-rong，SHAO Hua-bin DOI: 10.7506/rlyj1001-8123-201302008 The“fast growing chicken”event has had a seriously negative effect on China’s large-scale broiler industry. This article provides a review of the marketing time (from birth to marketing) of the major Chinese broiler breeds, preventive veterinary drugs and analytical methods as well as the effect of objective medications on the quality and safety of chicken products, with the aim of providing references for broiler producers, watchdogs and the general public. 2013 Vol. 27 (2): 29-31 [Abstract] ( 102 ) 全文 ( 429 ) 32 Recent Advances in Research on Nutritional Value and Processing of Venison JI Zhong-mei，ZHAO Xu-tong，ZHAO Yan，WU Du-feng，HE Lian-bin，ZHOU Ya-jun DOI: 10.7506/rlyj1001-8123-201302009 The nutritional value and chemical composition of venison are summarized in this paper. This review highlights the current status of research on venison processing, points out some major problems existing in the development of venison products in China and explores future prospects, aiming at providing references for processing venison in depth and developing new venison products. 2013 Vol. 27 (2): 32-36 [Abstract] ( 112 ) 全文 ( 1125 ) 37 A Review of Application of Plant Polyphenols in Meat Products WANG Jue，WANG Xi-chang，LIU Yuan DOI: 10.7506/rlyj1001-8123-201302010 Plant polyphenols, widely present in vegetables, fruits, legumes, cereals, tea and other plants, are a class of secondary metabolites with a polyphenol structure. Plant polyphenols can be used as antioxidants or preservatives in meat products. This article compares the advantages and disadvantages of five methods used to extract plant polyphenols. Compared with three other methods, microwave-assisted extraction and enzymatic extraction have many advantages such as lower cost, time saving and less environmental pollution. Moreover, recent applications of plant polyphenols for the preservation and quality improvement of meat products such as sausage, Chinese bacon and ham are reviewed with the aim of providing references for developing natural antioxidants and preservatives. 2013 Vol. 27 (2): 37-41 [Abstract] ( 156 ) 全文 ( 575 )

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