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Quick Search     Adv Search 2010 Vol. 24, No. 2 Published: 2010-02-01 Reviews Project review Basic Research Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 The Risks and Benefits of Red Meat Consumption DAI Ruitong;LIU Yi DOI: 10.7506/rlyj1001-8123-201002001 Red meat is an important dietary source of protein and essential nutrients. There were lots of reports on red meat consumption and human health, but the conclusions were different. This article reviewed the recent studies on association between red meat consumption and the risk of cancer and cardiovascular disease (CVD) as well as the benefit effect of long chain (LC) n-3 PUFAs, conjugated linoleic acid (CLA) and other essential nutrients of red meat on human health and analyzed the risks and benefits of red meat consumption. 2010 Vol. 24 (2): 3-6 [Abstract] ( 141 ) 全文 ( 366 ) 7 Market Survey on Fresh Beef and Beef Products of Circulation Area in Beijing REN Qiubin;ZHENG Shixue;LI Haipeng;ZHANG Songshan;SUN Baozhong DOI: 10.7506/rlyj1001-8123-201002002 In order to understand the situation segmentation of beef’s production and circulation , promote the further development of the beef industry, we did a market survey for a month in Beijing. The results showed that, there are some problems in our country, for example the lack of uniform standards for beef cuts, naming confusion,large price differences between regions and consumption method unclear. Finally, we some beef value-added approach. 2010 Vol. 24 (2): 7-11 [Abstract] ( 168 ) 全文 ( 581 ) 12 The Application of Hybrid Solar Drying Room in the Processing Traditional Curing Meat Products LI Sen;WANG Ping DOI: 10.7506/rlyj1001-8123-201002003 The domestic application of solar drying were introduced in this paper. The solar drying room's advantages and applications in curing meat products were reviewed. 2010 Vol. 24 (2): 12-14 [Abstract] ( 123 ) 全文 ( 235 )        Basic Research 15 Meat Tenderizing Technology LI Li DOI: 10.7506/rlyj1001-8123-201002004 In recent years, the meat tenderizing technology has been one of the hot subjects. To understand the meat tender mechanism to better accelerate the tender process. In this paper, the type of post-mortem tender technology and the impact factors of meat tenderness are reviewed. 2010 Vol. 24 (2): 15-17 [Abstract] ( 131 ) 全文 ( 302 ) 18 Surimi Products' Gel Properties and Its Development YAO Lei;LUO Yongkang;SHEN Huixing DOI: 10.7506/rlyj1001-8123-201002005 Abstract：By the development of fish processing industry and the more and more fast life step of people, people need a high quality and a large quantity of fish products. Surimi is the most important part of fish products. How to improve the gel properties has become a focus problem during the processing of surmi at present. In this paper, the effects of all kinds of physical and chemical factors and additives on gel properties and the development of methods to control gel properties of surmi products were reviewed. 2010 Vol. 24 (2): 18-22 [Abstract] ( 137 ) 全文 ( 1023 )        Processing Technology 23 The Research of Ham and Agaricus bisporus Canned WANG Lei;ZHAO Qianhui;LI Min DOI: 10.7506/rlyj1001-8123-201002006 Abstract: With Yunnan ham and high-quality Agaricus bisporus as experiment materials, formulation and screening of the best production technology, the development of a bacteria of meat canned compound, and the quality of the product analysis (focus on product color changes ). The results showed that the best care products for color formula of citric acid 0.1%, 0.03% color retention agent, preservative 0.1%; the best color range for the L value of 60 ~ 62, a value of -1.8 ~ -2.3, b value of 24 ~ 25.5;pH value of 5.0 to 5.5, moisture content 65% ~ 70%, SO2 residues ?ü 0.03 g / kg. By orthogonal design to determine the formula for the production of sugar, red pepper oil, salt, monosodium glutamate, respectively, for the addition of 2%, 4%, 0.2%, 0.5%,and finally, after holding six months follow-up experiments and eventually developed suitable for food production and the characteristics of canned ham Agaricus bisporus. 2010 Vol. 24 (2): 23-26 [Abstract] ( 120 ) 全文 ( 274 ) 27 The Development of Mutton Spicy Characteristics ZENG Liping;ZHOU Hong;CHEN Simin DOI: 10.7506/rlyj1001-8123-201002007 Abstract : In this study, Xinjiang mutton or goat forelegs back as raw meat, processed meat made with dried meat floss characteristics. 2010 Vol. 24 (2): 27-30 [Abstract] ( 139 ) 全文 ( 263 ) 31 Preparation Technology of Beef Flavor MENG Yijuan;DIAO Xueyang;SHI Jing DOI: 10.7506/rlyj1001-8123-201002008 Abstract: This paper overviewed the meat flavor, then introduction preparation and volatile components of beef flavor. And description the process of the beef flavor core technology, raised Chinese processed beef products as a development direction,and outlook the beef flavor of the prospects for progress. 2010 Vol. 24 (2): 31-34 [Abstract] ( 121 ) 全文 ( 675 ) 35 Flavor and Perfumery of Spice in the Industrial Production of Traditional Sauced Pork GAO Xiaoping;HUANG Xianqing;ZHAO Gaiming DOI: 10.7506/rlyj1001-8123-201002009 Abstract: Aiming at research status and existing problems of flavor and perfumery of traditional sauced pork, application and cooking in soup stock on spice were discussed in the paper. And suggestions of future development of industrial production on traditional sauced pork were also brought forward. 2010 Vol. 24 (2): 35-36 [Abstract] ( 163 ) 全文 ( 455 ) 37 Optimization of Enzymatic Hydrolysis Processing for Preparing Flavour Peptide from Bovine Bone SHI Zhijia;CHENG Xiaoyu;CHEN Wenhua;YANG Wei DOI: 10.7506/rlyj1001-8123-201002010 Abstract: There are abundant animal bones in China, but the utilization level is not high. Use animal bones as raw material to preparing flavour peptide and developing compound condiment by controlled-enzymatic hydrolysis technology have advantages such as low price of materials, high nutritional value and high added value. There is a huge potential market, development prospects is good. This study used bovine bone as material, through custom design function of JMP software, investigated the effects of pressure, temperature and processing time on the preparation of flavour peptide from bovine bone by Alacase, Protamex and Flavourzyme. The mathematical model was established and optimized the enzymatic hydrolysis process parameters. Sensory evaluation of enzymolysis liquid showed that elevated any of bone-water ratio, enzyme-bone ratio and the degree of hydrolysis would promote release of flavour peptide from bovine bone and improve its sensory quality. 2010 Vol. 24 (2): 37-41 [Abstract] ( 143 ) 全文 ( 393 )        Quality and Safety 42 Problems in Animal Products Safety and Their Solutions in China LUO Jianxue;SU bo DOI: 10.7506/rlyj1001-8123-201002011 Abstract: This paper summarized the problems in animal products quality safety and construction on quality safety system of animal products in China., and made some recommendations and countermeasures. 2010 Vol. 24 (2): 42-45 [Abstract] ( 123 ) 全文 ( 283 ) 46 The Application of Lactic Acid Bacteria in Meat Safety SHI Jiang DOI: 10.7506/rlyj1001-8123-201002012 Abstract: The Lactic acid bacteria in meat production occupied an important position. With the concerns of food safety and in-depth study of the lactic acid bacteria, it's use more common, has become an important bio-preservatives and fermentation bacteria. This article is a simple overview about the application of lactic acid bacteria in meat safety. 2010 Vol. 24 (2): 46-48 [Abstract] ( 130 ) 全文 ( 430 ) 49 The Application of HACCP in the Western Smoking Sausage CHEN Hongmei;ZHANG Bin DOI: 10.7506/rlyj1001-8123-201002013 Abstract:In order to guarantee the quality of the western smoking sausage, the paper analyzed potential hazards according to its processing, and identified critical control points, and established the methods,which can guarantee the safety of the western smoked sausage. 2010 Vol. 24 (2): 49-52 [Abstract] ( 121 ) 全文 ( 268 )        Analysis & Detection 53 Polymerase Chain Reaction Method for Detection of Listeria monocytogenes in Meat Samples LI Yan;CUI Hongbin;LIU Hongyu DOI: 10.7506/rlyj1001-8123-201002014 Abstract: Objective:To establish a rapid, sensitive and specific polymerase chain reaction (PCR) method for detection of Listeria monocytogenes (LM). Methods:Polymerase chain reaction (PCR) technique was used to amplify the ivlA gene of Listeria monocytogenes of food specifically,value the specificity and sensitivity of this method. Results:The target gene ivlA was detected at 445bp, and only the target gene of Listeria monocytogenes was amplified while the other bacteria was not detected; this method could also detect the limit of DNA . Conclusion:The PCR method is more concise, rapid, sensitive and more specific than conventional culture method for detection of Listeria monocytogenes in meat samples. This method is useful for the investigation of Listeria in meat samples. 2010 Vol. 24 (2): 53-56 [Abstract] ( 138 ) 全文 ( 306 ) 57 The Changes and Control Measures of Microorganisms in Processing and Storage of Dezhon Chicken ZHANG Xiumei;YAN Xiaomin;HOU Jianning;LI Jun;TIAN Yifeng;YAN Ruirui;WANG Yang;WANG Aiqin DOI: 10.7506/rlyj1001-8123-201002015 Abstract: In this article, prevention and control measures were proposed in order to ensure the safety of Dezhou chicken, by analyzing the micro-organims in the process of precessing and storage of Dezhou chicken. 2010 Vol. 24 (2): 57-59 [Abstract] ( 118 ) 全文 ( 282 )        College Forum 60 Safety in Food Supply Chain(Ⅱ)The Key Elements of Food Supply Chain(ISO22000) ZHAO Yuanhui DOI: 10.7506/rlyj1001-8123-201002016 Abstract：The food supply chain is important in protecting food production，because of its special industry character．This paper analyzes the key elements of the food supply chain including reciprocal communication, system control, premise of program and principle of HACCP．The paper draws upon corresponding suggestions according the logic framework． 2010 Vol. 24 (2): 60-66 [Abstract] ( 150 ) 全文 ( 2103 ) 67 Thickening and Gelling Agents for Food Processing (Ⅴ)Food Thickener from Seaweed Gel LIU Qian DOI: 10.7506/rlyj1001-8123-201002017 Abstract: Seaweed gel is extracted from natural seaweed in a class of food gum, sodium alginate from seaweed extracts, carrageenan, sodium alginate and agar is the world's most widely used of the three seaweed gel. This paper describes the three kinds of colloidal structures, properties and its application in food industry applications. 2010 Vol. 24 (2): 67-70 [Abstract] ( 131 ) 全文 ( 990 )        Project review 71 Use and Management of Meat Products Additives LIU Jia DOI: 10.7506/rlyj1001-8123-201002018 Abstract: Meat product additive as a roll booster with the development of meat products industry,and which is one of chief factors affect meat products?ˉ safety. To ensure the safety and healthy of consumer, supervise the whole course from headstream to finalproducts is necessary. 2010 Vol. 24 (2): 71-75 [Abstract] ( 136 ) 全文 ( 373 )        Reviews 76 Physiological Function and Application of Dietary Fiber CAO Rongan;JIA Jian;LI Liangyu;ZHANG Liping DOI: 10.7506/rlyj1001-8123-201002019 Abstract:The article mainly described the definition，physiological function and formation of dietary fiber. According to the difference of solubility and sources the dietary fibers were assorted. 2010 Vol. 24 (2): 76-78 [Abstract] ( 137 ) 全文 ( 1072 )        International Exchange 79 Protein Functionality in Food Systems WANG Panpan DOI: 10.7506/rlyj1001-8123-201002020 Abstract：The structure, shape, color, smell and taste of food were decided by protein functionality. The utilization of protein will improve by changing the protein functionality. Protein functionality is also advantage to maintain and utilize the nutrition of food.This paper summarized the nature, classification, factors and prospect of protein functionality. It ccn provide a theoretical basis for application of protein in food industry. 2010 Vol. 24 (2): 79-84 [Abstract] ( 132 ) 全文 ( 192 )

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