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Quick Search     Adv Search 2012 Vol. 26, No. 2 Published: 2012-02-01 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Comparisons of Histological Structure and Tenderness of longissimus dorsi in Different Crossbreeds of Beef Cattle CAO Zhi，AO RIGELE，WANG Chun-jie，WANG Xiao-mei DOI: 10.7506/rlyj1001-8123-201202001 Different crossbreeds of beef cattle from the major beef cattle growing areas in Inner Mongolia, such as Simmental cattle, Charolais cattle, Red Angus cattle in high hybrid and Grassland Red, all at 16 months of age, were raised under the same management conditions for 180 days and used to investigate the effect of different beef cattle crossbreeds on the histological structure and tenderness of longissimus dorsi. The longissimus dorsi in Grassland Red had maximum diameter （48.16 ±2.98）μm, minimum sarcomere length （1.84 ± 0.09） μm, and maximum shear force （7.31 ± 0.46） N among the beef cattle corssbreeds. By contrast, Red Angus cattle revealed minimum longissimus dorsi fiber diameter （37.77 ± 3.21） μm, maximum sarcomere length （2.08 ± 0.09） μm, minimum shear force （5.70 ± 0.74） N, and the best meat tenderness. 2012 Vol. 26 (2): 1-3 [Abstract] ( 132 ) 全文 ( 272 ) 4 Effect of Staphylococcus carnosus Powder on the Color of Sausage SHI Zhi-jia，ZANG Ming-wu，LU Yu DOI: 10.7506/rlyj1001-8123-201202002 This study was carried out to investigate the effects of different levels of nitrate, sodium erythorbate and Staphylococcus carnosus powder and holding temperature and time on the color of sausage and to examine changes in total bacterial count in sausage during storage. Response surface methodology and single-factor experiments were used to optimize the process conditions to be adding 0.005% nitrate, 0.01% sodium erythorbate and 0.25% Staphylococcus carnosus powder while chopping pork and then holding at 30 ~C for 3 h. The resulting sausage showed a total bacterial count below 10 CFU/g and therefore was safe. Our results demonstrate that Staphylococcus carnosus powder in combination with a small amount of nitrate can be a safe and feasible substitute for nitrite in sausage. 2012 Vol. 26 (2): 4-7 [Abstract] ( 171 ) 全文 ( 236 ) 8 Variations in Quality and Structural Characteristics of Yak Meat during Postmortem Aging GUO Zhao-bin，HAN Lin，YU Qun-li DOI: 10.7506/rlyj1001-8123-201202003 Shear force, pH, water loss rate, calpain activity, myofibril ultrastructure were measured on yak meat at days 1, 2, 3, 4, 5, 6, 7 and 8 after slaughtering to investigate variations in quality and structural characteristics of yak meat during postmortem aging. The initial pH of yak meat was 6.12 at 0-4 ℃, and decreased to its minimum level （extreme pH） 5.48 at day 4 after slaughtering, and the water loss rate reached its maximum level at the same day. The calpaln activity showed a gradual upward trend and a distinct increase at day 3 - 4. Notable variations in myofibril ultrastructure were found during postmortem aging, the M and H lines disappeared, and the Z line was seriously broken at day 5. These variations were consistent with those in the tenderness. Moreover, the highest shear force, 55.95 N, was found at day 4, and yak meat revealed the worst tenderness. The shear force began to decrease at day 5 and the tenderness reached the appropriate range for good palatability. Therefore, yak meat was completely aged. 2012 Vol. 26 (2): 8-11 [Abstract] ( 138 ) 全文 ( 222 ) 12 Hot Air Drying Characteristics of Lean Pork Ham WANG Man，ZHANG Hong-kang DOI: 10.7506/rlyj1001-8123-201202004 In this study, the effects of temperature and air flow on hot air drying characteristics of lean pork ham were investigated and a mathematical model was established based on the Page equation. Both operating parameters had a great effect on hot air drying characteristics of lean pork ham. Desired results were obtained at 60 ℃ and an air flow of 0.9 kPa. The mathematical model was found to be a good-fitting model with good correlation. 2012 Vol. 26 (2): 12-16 [Abstract] ( 135 ) 全文 ( 296 )        Processing Technology 17 Development of Low Salt Sichuan Style Bacon ZHOU Ming-yue，CHEN Tao DOI: 10.7506/rlyj1001-8123-201202005 In this study, a new type of low salt Sichuan style bacon with good flavor and taste was developed using streaky pork as main raw material with the addition of various spices. The optimal levels of salt, Sichuan pepper powder and chili pepper power, as determined using an orthogonal array design, were 2.5%, 1.0% and 1.5%, respectively. The water content was controlled at approximately 25%. The chloride content of the bacon was 5.13% （calculated on a dry matter basis） and the sodium nitrite residue was below 20 mg/kg, which was within the national standard. 2012 Vol. 26 (2): 17-22 [Abstract] ( 160 ) 全文 ( 883 ) 23 Optimization of Process Conditions for the Application of Strawberry Pigment in Pork Sausages ZHOU Cun-liu，ZHANG Lin，WANG Hui，CHEN Cong-gui DOI: 10.7506/rlyj1001-8123-201202006 A commercial strawberry pigment was used in pork sausages to observe its effect on the sensory evaluation and color of pork sausages. Using one-factor-at-a-time method combined with orthogonal array design, the addition amount of the pigment, cooking temperature and cooking time were optimized to be 0.01%, 85 ℃ and 40 min, respectively. 2012 Vol. 26 (2): 23-26 [Abstract] ( 144 ) 全文 ( 258 ) 27 Development of Nutritional Sausage with Carrot and Celery Juices GAO Xiao-ping，HUANG Xian-qing，ZHAO Gai-ming，LIU Yan-xia，SUN Ling-xia，LI Miao-yun，WANG Shu-xiao DOI: 10.7506/rlyj1001-8123-201202007 A novel nutritional sausage was made based on traditional ingredients with the addition of carrot and celery juices. One-factor-at-a-time experiments were conducted to investigate the effects of different levels of the mixed vegetable juice obtained from carrot and celery at a weight ratio of 1：1, corn starch and textured soybean protein on sensory and texture characteristics of sausage. The ingredients were optimized using an orthogonal array design for maximizing sensory evaluation score. The results showed that the mixed vegetable juice had the greatest effect on the sensory quality and flavor formation of sausage. TexUa＇ed soybean protein was the key to the texture of sausage. The optimal levels of the mixed vegetable juice, textured soybean protein and corn starch were 18%, 6% and 10%, respectively. 2012 Vol. 26 (2): 27-30 [Abstract] ( 162 ) 全文 ( 350 )        Analysis & Detection 31 Analysis of Volatile Compounds in Different Grades of Selected Beef ZHU He，LUO Xin*，LIANG Rong-rong，HOU Xu，LI Ke，DONG Peng-cheng DOI: 10.7506/rlyj1001-8123-201202008 In order to evaluate the differences in volatile composition among different quality grades of beef, the volatile compounds in sirloin at quality grades A2 - A5 from Japanese Black × Luxi cattle were extracted by head space solid-phase micro-extraction （SPME） and analyzed by GC-MS. The results showed that sirloin at higher grade had significantly more volatile compounds with significantly higher proportion in the total flavor compounds. A total of 23 volatile compounds were found in Grade A2, accounting for 71.34% of the total volatile compounds. Grade A5 had the most volatile compounds （33 kinds）, accounting for 82.26% of the total volatile compounds. 2012 Vol. 26 (2): 31-33 [Abstract] ( 139 ) 全文 ( 374 ) 34 Determination of Flavor Substances in Fermented Pork by GC-MS DU Xi-ling DOI: 10.7506/rlyj1001-8123-201202009 In this study, the flavor substances in fermented pork were extracted by solid phase micro extraction （SPME） and then separated and identified by gas chromatography mass spectrometry （GC-MS）. The results showed that the main flavor substances in fermented meat products were aldehydes, alcohols, esters, acids and ketones. 2012 Vol. 26 (2): 34-36 [Abstract] ( 140 ) 全文 ( 286 )        Package & Storage 37 Application of Formulated Natural Antioxidants in Sichuan Style Sausage AN Pan-yu，CHEN Tao DOI: 10.7506/rlyj1001-8123-201202010 Three natural antioxidants approved by the Chinese national standard for use, including tea polyphenols （TP）, phytic acid and licorice root antioxidant （LRA）, were individually added to Sichuan style sausage at different ratios to investigate their effects on TBARS and POV values of Sichuan style sausage. Further, an orthogonal array design was employed to determine optimal formulation of the antioxidants based on sensory evaluations. The optimal levels of TP, phytic acid and LRA were 0.35, 0.15 g/kg and 0.1 g/kg, respectively. The resultant sausage scored the highest sensory evaluation score. 2012 Vol. 26 (2): 37-42 [Abstract] ( 185 ) 全文 ( 431 )        Reviews 43 Comparative Analysis of Standards for Veterinary Drug Residue Limits among China, the EU, Japan, the US and the Codex Alimentarius Commission （CAC） TIAN Han-you，LI Jia-peng，ZHOU Tong，YANG Jun-na，ZANG Ming-Wu，QIAO Xiao-ling DOI: 10.7506/rlyj1001-8123-201202011 This paper provides a comparative analysis of standards for veterinary drug residue limits among China, the EU, Japan, the US and the Codex Alimentarius Commission （CAC） in terms of update frequency, veterinary drug type and maximum residue limit （MRL）. We found that China＇ s standards for veterinary drug residue limits are updated relatively slowly. Moreover, the standards of the EU, Japan, the US and the CAC are considerably stricter than those of China. Thus, China should accelerate the formulation of standards for veterinary drug residue limits which have not been covered yet, and update testing equipment and methods to cope with trade barriers. 2012 Vol. 26 (2): 43-46 [Abstract] ( 159 ) 全文 ( 355 ) 47 Reflections on Strict Supervision of the Quality and Safety of Meat Food XIE Jun-hong DOI: 10.7506/rlyj1001-8123-201202012 With economic development and the improvement of people＇s standard of living, people have had an increasing demand for food safety, and food safety issues have increasingly become the focus of attention. Meat products are very important products in China＇s Vegetable Basket Project and their quality and safety are directly associated with people＇s health. In recent years, some serious food safety incidents have happened in China. The main contaminants in meat products are analyzed in this article and divided by their properties into physical, biological and chemical contaminants. Moreover, some measures and suggestions are put forward to solve meat product quality and safety problems. Efforts should be made to build a long-term supervision mechanism for food safety and ensure the quality and safety of meat products from the source. 2012 Vol. 26 (2): 47-49 [Abstract] ( 128 ) 全文 ( 271 )

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