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Quick Search     Adv Search 2012 Vol. 26, No. 9 Published: 2012-09-01 Reviews Basic Research Analysis & Detection Processing Technology        Basic Research 1 Physiochemical Properties and Near Infrared Spectroscopic Characterization of Oula Tibetan Sheep Meat WANG Zhen-yu，Wang Pei-pei，CHEN Li，RAO Wei-li，ZHANG De-quan DOI: 10.7506/rlyj1001-8123-201209001 Oula Tibetan sheep is a mutton sheep that lives on the Qinghai-Tabet Plateau and has an excellent tolerance to high cold and anoxia. In this study, longissimus dorsi muscles of Oula Tibetan sheep (1 to 1.5 years old) were analyzed for physiochemical properties and characterized by near infrared (IR) spectroscopy. The contents of protein and intramuscular lipid were 24.18%and 2.05%, respectively, the shear force was 40.92 N, and the overall quality was considered as good. Original near infrared spectra of longissimus dorsi muscles revealed two absorption peaks, at 1180 nm and 1450 nm, respectively. First derivation allowed effective processing of original specteral data. Processed near infrared spectra displayed an obvious absorption peak at 1380 nm. The results deomonstrated that Oula Tibetan sheep meat has excellent eating and cooking quality, which corresponds to its unique near infrared spectroscopic characteristics. 2012 Vol. 26 (9): 1-4 [Abstract] ( 142 ) 全文 ( 320 ) 5 Predictive Modeling of the Growth of Lactic Acid Bacteria in Unpacked Braised Duck Leg CHEN Zhen-qing，LIU Ming-qin，WANG Hong-xun DOI: 10.7506/rlyj1001-8123-201209002 The growth of lactic acid bacteria in unpacked braised duck leg during storage at different temperatures (5, 10, 15, 20℃and 25℃) was measured and corresponding Gompertz growth models were fitted, each with a R2 value of lager than 0.99. The relationships of temperature with the maximum specific growth rate and lag phase were described with the Belehradek function as predictive second-order models for the growth of lactic acid bacteria in duck meat. The predictive models were statistically significant, as confirmed by analysis of variance (ANOVA). They allowed accurate prediction of the growth of lactic acid bacteria in duck leg at 5–25℃and therefore could provide references for predicting spoilage microbial growth in braised duck leg. 2012 Vol. 26 (9): 5-8 [Abstract] ( 130 ) 全文 ( 271 )        Processing Technology 9 Formulation Optimization of Liquid Smoked Sausage for Improving Texture Properties WANG Qi，JIANG Shao-tong，CAI Ke-zhou，PAN Li-jun DOI: 10.7506/rlyj1001-8123-201209003 This study aimed at improving texture properties of liquid smoked sausage by modifying its formulation. An orthogonal array design was used to study the effects of starch, compound phosphate, carrageenan and soy protein isolate on texture properties and water-holding capacity for the purpose of optimization. The optimal formulation of liquid smoked sausage was 6%starch, 0.3%compound phosphate, 0.4%carrageenan and 3%soybean protein isolate. This formulation was stable, reliable and suitable for industrial production of liquid smoked sausage. 2012 Vol. 26 (9): 9-14 [Abstract] ( 156 ) 全文 ( 315 )        Analysis & Detection 15 Predictive Modeling of the Growth of Brochothrix thermosphacta in Chilled Minced Pork WANG Hong-xun，LIN Rui，SONG Zhi-qiang DOI: 10.7506/rlyj1001-8123-201209004 Mathematical models were established and validated for quick and accurate prediction of the growth of Brochothrix thermosphacta in chilled minced pork with a lean-to-fat ratio of 7:3 during storage at different temperatures (0, 5, 10, 15 ℃and 20 ℃). The growth of Brochothrix thermosphacta at 0–20 ℃could be described by the Gompertz equation, each with a R2 value of larger than 0.99. The overall average bias factor and accuracy factor were calculated to be 1.16 and 0.88, respectively. The relationships of temperature with maximum growth rate and lag phase were described by the Belehradek mode as linear. As a result, all the predictive models had good prediction ability. 2012 Vol. 26 (9): 15-18 [Abstract] ( 129 ) 全文 ( 228 ) 19 Analysis of Amino Acid Contents of longissimus dorsi in Different Crossbreeds of Beef Cattle LI Ju-cai，LIU Zi-xin，WANG Chuan，MEI Ning-an，MA Xiao-ming DOI: 10.7506/rlyj1001-8123-201209005 This study was undertaken to analyze amino acid contents of longissimus dorsi muscles in three different crossbreeds (AG × L, LM × L and SM × L) of a local yellow cattle breed with Angus, Limousin and Simmenta, respectively. Six male cattle with similar age, body weight and body condition were selected from each crossbreed. After fattening, three cattle were randomly picked from each crossbreed and slaughtered and longissimus dorsi muscles were collected to analyze amino acid contents. Comparisons of three cattle crossbreeds showed the following decreasing order of the contents of crude protein (CP), essential amino acids (EAA), total amino acids (TAA) and flavor-active free amino acids in longissimus dorsi muscles:AG × L >LM × L>SM × L. In the case of EAA/TAA and EAA/UAA ratios, the decreasing order was AG × L >SM × L>LM × L. According to the FAO/WHO amino acid scoring pattern, methionine and valine were limited amino acids in beef longissimus dorsi muscles regardless of breed and the contents of other EAA were correspondingly higher than the FAO/WHO standards 2012 Vol. 26 (9): 19-22 [Abstract] ( 133 ) 全文 ( 359 ) 23 Adhesiveness Analysis of Rongchang Pig Meat LIU Wen-zong，ZHOU Qin-fei DOI: 10.7506/rlyj1001-8123-201209006 Muscles from different parts of Rongchang pigs with different body weights were sampled by cutting in the cross, horizontal and vertical directions and used to study meat adhesiveness differences. A hierarchical classification design was employed to comparatively analyze pork adhesiveness differences among different pig body weight, body parts, muscle fiber directions, freshness degrees as well as between fresh and thawed samples. Pork adhesiveness was unrelated to muscle fiber direction, but showed an upward trend with increasing pig body weight (P<0.05). Abdominal wall muscle had the largest absolute value of adhesiveness. Pork adhesiveness generally tended to decline during spoilage. Absolute value of adhesiveness was lower in thawed pork than fresh pork. 2012 Vol. 26 (9): 23-25 [Abstract] ( 130 ) 全文 ( 246 )        Reviews 26 Recent Advances in Immunological Detection of Meat Adulteration MA Yong-zheng，MA Dong，BAI Di-si，LI Hai-yun，XIA Chen-xi DOI: 10.7506/rlyj1001-8123-201209007 Due to factors such as price, raw material, allergy and otherwise, meat adulteration is very popular on the market. In recent years, a variety of analytical techniques for detection of meat adulteration have been reported. This review focuses on some of the current rapid detection techniques dominantly based on ELISA. 2012 Vol. 26 (9): 26-29 [Abstract] ( 121 ) 全文 ( 607 ) 30 Research Progress in Meat Quality of Different Yak Breeds HUANG Cai-xia，GAO Yuan，SUN Bao-zhong，LU Ling DOI: 10.7506/rlyj1001-8123-201209008 This paper reviews the recent research progress in meat quality of different yak breeds. At present, comprehensive, systematic, and in-depth information is lacking concerning meat quality of most yak breed in China, along with vague awareness regarding yak meat segmentation and grading and few relevant studies. As a consequence, further studies are needed to understand meat quality of different yak breeds. Sex, age and body part should be taken into account in meat quality evaluation. The selection of the appropriate slaughter age should be based on the developmental status of yak. Moreover, efforts are needed to promote the concept of high quality at reasonable price and establish grading standards for yak meat. 2012 Vol. 26 (9): 30-34 [Abstract] ( 138 ) 全文 ( 308 ) 35 Importance of Food Inspection for Ensuring the Safety of Meat Products ZHANG Tian-jing，YANG Qing-hua，YANG Ying DOI: 10.7506/rlyj1001-8123-201209009 Food inspection is an important guarantee for discovering and improving food safety issues regarding meat products. This paper provides an analysis of existing problems in the detection of meat products and an overview of several common detection techniques as well as emerging techniques currently being used to detect meat products. Meanwhile, we propose some improvable points and explore prospects for the development of detection techniques for meat products in China. Stressing the importance of food inspection to ensure China’s meat product safety is helpful for promoting healthy and sustainable development of the meat product industry to provide safe meat products for consumes. 2012 Vol. 26 (9): 35-38 [Abstract] ( 150 ) 全文 ( 364 ) 39 Recent Advances in Production Technologies for Chicken Essence Seasonings ZHOU Wei-wei，FENG Zi-peng，HONG Hai-qiang DOI: 10.7506/rlyj1001-8123-201209010 In this paper we first make an introduction to the classification and production principle of chicken essence seasonings. Further, we focus on the production process of chicken essence seasonings from chicken bone and other byproducts from meat processing, which integrates homogenization, spray drying and other technologies, with the aim of providing new directions for further chicken processing. Besides, a comparison of centrifugal spray drying and pressurized spray drying is performed to provide references for automated continuous production of chicken essence seasonings. 2012 Vol. 26 (9): 39-41 [Abstract] ( 155 ) 全文 ( 414 )

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