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Quick Search     Adv Search 2010 Vol. 24, No. 3 Published: 2010-03-01 Project review Basic Research Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 Global Technical Research of Meat Science and Introduction of International Congress of Meat Science and Technology (ICoMST) ZOU Yufeng;LIU Dengyong;XU Xinglian;ZHOU Guanghong DOI: 10.7506/rlyj1001-8123-201003001 Abstract: Technical research is directly related to the improvement of the meat products quality and the satisfaction of the consumers, as well as the enhancement of the meat industry progress. The topics that the paper cover include the detail research about meat production; quality and nutrition; products, processing and packaging; and food safety; and last will refer to the history of International Congress of Meat Science and Technology (ICoMST) and coming of the 56th in the Republic of Korea. 2010 Vol. 24 (3): 3-9 [Abstract] ( 322 ) 全文 ( 510 ) 10 The Situation and Task of China Meat Industry in 2010 CMA DOI: 10.7506/rlyj1001-8123-201003002 Abstract：China is a big country for producing and consumption meat products. It's also one of dominant industries in China. Meat industry is facd new opportunities and challenges in 2010. The development of meat food industry should be accelerated. The international advanced level of production equipment and technology should be promoted. The overall level of meat production should be enhanced. This article summarized the situation and task of meat industry. 2010 Vol. 24 (3): 10-12 [Abstract] ( 147 ) 全文 ( 227 ) 13 Guidance Inspired by the Beef Grading System of in and out of China to the Construction of Our Beef Quality Estimation Standard SHI Jie;PENG Zengqi;CHEN Qiliang;WANG Rongrong;JIN Hongguo DOI: 10.7506/rlyj1001-8123-201003003 Abstract: Through a brief introduction of beef grading system of US,Japan,Canda,Australia and China and a consideration of the development of our beef industry, this article provides several ideas on the construction of our beef quality estimation standard. 2010 Vol. 24 (3): 13-15 [Abstract] ( 162 ) 全文 ( 331 ) 16 Research Advance of Beef Cut Both at Home and Abroad WU Bin;LI Haipeng;ZHANG Songshan;SUN Baozhong DOI: 10.7506/rlyj1001-8123-201003004 Abstract：Subsequent fabrication was an immediate way to lift beef value with less input and the research of beef cut has been a focus gradually.This paper introduced the development of beef cut both at home and abroad , some advice was given to optimize the system of high quality and favorable price. 2010 Vol. 24 (3): 16-17 [Abstract] ( 158 ) 全文 ( 493 ) 18 The Management and Future of Pig Slaughter WANG Xueping DOI: 10.7506/rlyj1001-8123-201003005 Abstract：Meat products are indispensable to human. Pork is an important source of meat products for residents in China. Slaughtering industry of pig is needed to development in order to maintain pigs' quality and safety. This paper summarized the development status，objectives，situation and market prospects of pig slaughter. 2010 Vol. 24 (3): 18-20 [Abstract] ( 128 ) 全文 ( 272 )        Basic Research 21 Correlation Activity of Metmyoglobin Reductase with Meat Color Stability WANG Yonglin;ZHAO Jiansheng DOI: 10.7506/rlyj1001-8123-201003006 Abstract：This paper study the relationship between the activity of Metmyoglobin reductase and color stability based on chilled meat packaged in CO packaging and vacuum packaging stored in 1?à1℃, and discussed the characteristic of metmyoglobin reductase in different experiment condition. The results showed that Metmyoglobin reductase could maintain a high activity for two weeks after slaughtering, Metmyoglobin reductase can reduce the content of Metmyoglobin continuously and had a major effect on stabling meat colour. Metmyoglobin reductase had the highest activity at pH 6.5, its activity still good at 10℃, could regulate the activity of the enzyme to get the better meat color by creating non-O2 and pH6.5 packageing tenvironment. 2010 Vol. 24 (3): 21-25 [Abstract] ( 138 ) 全文 ( 360 ) 26 Characteristics of Fermentation Starter in Fermented Beef Jerky LI Jiang;ZHOU Hong;YANG Yanbin;LI Kaixiong DOI: 10.7506/rlyj1001-8123-201003007 Abstract：The Optimal growth temperature of Lactobacillus delbruckii and Staphylococcus carnosus are also 30℃. There is no obvious difference about their growth rate between 25℃ to 30℃. The antagonistic experiment of Lactobacillus delbruckii and Staphylococcus carnosus show that S has the activities of protease and Lipase. There is no obvious inhibition between Lactobacillus delbruckii and Staphylococcus carnosus,which can mix together used as microbial starter culture. 2010 Vol. 24 (3): 26-30 [Abstract] ( 150 ) 全文 ( 347 )        Processing Technology 31 Functional Properties of Porcine Blood Peptides ZHANG Lijuan;WU Mingwen;ZHAO Delu;CAI Kezhou;CHEN Weitao;CHENG Yuming DOI: 10.7506/rlyj1001-8123-201003008 Abstract: The chemical composition and the isoelectric point (pI) of porcine blood peptides were studied and the factors affecting its functional properties were analyzed including pH and peptides concentration. The results showed that porcine blood peptides contained 83.03% of protein and the isoelectric point was pH 5, at which porcine blood peptides possessed the minimum of solubility, emulsifying activity and emulsion stability of porcine plasma protein. However, the turbidity, foaming stability reached a maximum at this point. Porcine blood peptides was denaturation when temperature at 50℃. This denaturation was accompanied by the reduction in solubility and increase in turbidity. 2010 Vol. 24 (3): 31-35 [Abstract] ( 122 ) 全文 ( 393 ) 36 Preparing Quick Freezing Chicken Meatball Added Dietary Fiber FEI Yingmin DOI: 10.7506/rlyj1001-8123-201003009 Abstract: Soybean dietary fiber was added into chicken meatball in this test, the results showed that product yield ratio, flexibility, healthy function and taste were all significantly improved, and calories were obviously decreased, by single-factor and orthogonal experiment methods, the optimum formula for preparing quick freezing chicken meatball have been found to be that: CB (chicken breast) accounts for 31%, chicken skin 3.0%, starch 8.0%, SPI (soy protein isolate) 2.5%, TSP (textured soybean protein) 6.0%, soybean dietary fiber 6.0%, compound phosphate 0.3%, condiment 3.7%, crushed ice 30.5%. 2010 Vol. 24 (3): 36-39 [Abstract] ( 161 ) 全文 ( 471 )        Quality and Safety 40 The Effect of Hsian-tsao on Storage Characteristics of Pasteurized Beef Ham CHEN Zhuocheng;GUO Shangguang;ZHOU Quan;JIANG Aimin;YOU Chuzhen;XIE Min;LI Junguang;YU Zhong;HUANG Zuokun DOI: 10.7506/rlyj1001-8123-201003010 Abstract: In this paper, with marketed beef ham and not add Hsian-tsaoof pasteurizedbeef ham as the control,the total number of bacteria , corruption dominant bacteria—Lactobacillus, volatile basic nitrogen (TVB-N value), thiobarbituricproperly acid (TBA value), sensory changes of the pasteurized beef ham added the extraction of Hsian-tsaowere systematic studied during storage. The results showed that:the growth of total number of bacteria ,Lactobacillus, volatile basic nitrogen and thiobarbituricproperly acid had been inhibited byHsian-tsao. At 4 ℃ for 50 days ,Marketed beef ham and not add Hsian-tsaoof beef ham had slight rancidity ,but the beef ham added the extraction of Hsian-tsaohad not been bad taste for 57 day; The TVB-N values of Marketed beef ham and not add Hsian-tsaoof beef ham respectively were 21.0875 and 20.3973mg/100g at 43 day, while the TVB-N values of the beef ham added the extraction of Hsian-tsaoat was just 20.2225mg/100g at 57 days ;the time which was exceeding the national standard was extended by 14 days. 2010 Vol. 24 (3): 40-44 [Abstract] ( 128 ) 全文 ( 218 ) 45 Physical, Chemical and Sensory Changes in Four Different Modified Atmosphere Packaging on Chilled Pork in Cold Storage ZHAO Jiansheng;CHAI Huiyue;HUANG Xianqing;FENG Kun;ZHAO Guanghui;CAO Cuihong DOI: 10.7506/rlyj1001-8123-201003011 Abstract: Chilled pork packaged in vacuum -packaging, CO-MAP (CO+CO2+N2) package, high-oxygen-MAP (high concentration of O2+CO2+N2) and low-oxygen-MAP (low concentration of O2+CO2+N2) were storaged at(4?à1℃) for three weeks.The physical and chemical indicators (TVB-N and TBARS), and sensory evaluation were measured weekly. The results showed that: 1) Chilled pork with CO-MAP packaged during storage TVB-N and TBARS were not only low, but the red was stability and without any odor. 2) vacuum-packed group of chilled pork during storage ,TVB-N and TBARS were relatively low, at the end of storage had a slight smell odor. 3) The oxygen modified atmospherepackaging, TVB-N and TBARS of the chilled pork were relatively high, especially fat oxidation accelerated, bright red color became brown after 1 week quickly, and bad odors , it is only suitable for chilled pork with shelf-life in 1 week. 2010 Vol. 24 (3): 45-48 [Abstract] ( 157 ) 全文 ( 520 ) 49 Preservation and Antioxidant Activity of Litsea cubeba Oil During Pork Jerky Storage YANG Qinyan DOI: 10.7506/rlyj1001-8123-201003012 Abstract: This experiment researched that the variation of microorganism and oxidation parameters of pork jerky during storage treated by litsea cubeba oil, compared preservation and antioxidant activity of litsea cubeba oil under different conditions and compared variation of microorganism and oxidation parameters in the same storage condition. The results showed that the temperature and illumination had no obvious effect on the preservation and antioxidant activity of litsea cubeba oil. But the packaging and sterilization method had significant effect.The preservation and antioxidant activity of the group treated by litsea cubeba oil were better than the blank control group. 2010 Vol. 24 (3): 49-52 [Abstract] ( 122 ) 全文 ( 229 )        Analysis & Detection 53 Prediction of Weight and Percent of Retail Cuts of Kerchin Cattle XIA Yuwei;LI Kaixiong;SUN Baozhong;JIA Entang;MA Changwei DOI: 10.7506/rlyj1001-8123-201003013 Abstract：This study was conducted to quickly predict the weight and percent of retail cuts on the cattle slaughtering line, to grade Kerchin cattle according to their carcass quality and to realize the policy of selling good quality cattle at a high price. 60 Kerchin cattle were slaughtered, chilled and cut. Cattle quality were measured as prediction of weight and percent of retail cuts. The predictors were used to construct by correlation analysis and multiple linear regression based on the SPSS 16.0. The equations for prediction of weight and percent of retail cuts were Y1=- -7.357 + 1.122?á HCW － 0.155 ?á LW + 0.077 ?á REA (R2 = 0.986，RMSE = 2.842) and Y2= 42.971 + 0.182 ?á HCW－ 0.098 ?á LW + 0.021 ?á REA (R2= 0.930，RMSE = 0.516), respectively. The equations obtained could be used for prediction of weight and percent of retail cuts of Kerchin cattle. 2010 Vol. 24 (3): 53-57 [Abstract] ( 141 ) 全文 ( 556 ) 58 Conditions of PCR Assay for Detection of Salmonella spp. LI Yan;CUI Hongbin;LIU Hongyu DOI: 10.7506/rlyj1001-8123-201003014 Abstract: Salmonella spp. is a widespread bacterial pathogen that can cause food poison.It is necessary to establish a rapid, convenient and sensitive method to detect Salmonella spp.. Primers targeting the affecting protein nuclease gene (invA) were used in PCR. In the study, addition of primers and template, dNTP, annealing temperature and PCR circles were optimized to determine the optimal reacting condition of PCR. 2010 Vol. 24 (3): 58-61 [Abstract] ( 133 ) 全文 ( 373 )        College Forum 62 The Hazard Analysis in Meats CUI Wei;CHEN Tao DOI: 10.7506/rlyj1001-8123-201003015 Abstract: Currently, problems of meat quality and safety are very prominent, and it admits of no delay to ensure food safety. In this paper, three aspects of quality and safety of meat such as biological hazards, chemical hazards, physical hazards were analyzed and corresponding control measures were discussed, with a view to provide the theoretical basis to the safety of meat production. 2010 Vol. 24 (3): 62-65 [Abstract] ( 142 ) 全文 ( 341 ) 66 Thickening and Gelling Agents for Food Processing(VI) Sodium Carboxymethyl Cellulose DIAO Jingjing DOI: 10.7506/rlyj1001-8123-201003016 Abstract：Sodium carboxymethyl cellulose (CMC) belonged to reshaped native cellulose, possessed superordinary function characteristic in food appliciation. The paper explained constitutional characteristic of CMC, summarized application property in food industry. In order to new function characteristics of CMC were developed, and impulsed the development of food industry. 2010 Vol. 24 (3): 66-68 [Abstract] ( 148 ) 全文 ( 1601 )        Project review 69 Application of Ohmic Heating in the Meat Industry JIA Chen;LI Yuan;LIU Yi;DAI Ruitong DOI: 10.7506/rlyj1001-8123-201003017 Abstract: Ohmic heating as a new food processing technology, with the advantages of high heating speed, heating uniformity, low consumption of energy has become the research hotspot in recent years. At present, ohmic heating mainly used in processing of liquid and particle-fluid foods, ohmic heating of meat products is still in its early stages. This article describes the principle of ohmic heating, the research on ohmic heating of meat, and the applications of ohmic heating in other food areas. 2010 Vol. 24 (3): 69-72 [Abstract] ( 132 ) 全文 ( 413 ) 73 Extraction of Protein from Degreased Grape Seed SHI Xuewei;CHENG Weidong;JXIAO Jing;ZHOU Hong DOI: 10.7506/rlyj1001-8123-201003018 Abstract: The article reviewed current knowledge of the fundamental ingredient and purifying technologies of protein from degreased grape seed. In addition,the extraction process of protein from degreased grape seed was investigated. 2010 Vol. 24 (3): 73-76 [Abstract] ( 155 ) 全文 ( 409 ) 77 Technology of Salmon Dried Fish Floss GUO Yuhua;LI Yujin;WU Xinying DOI: 10.7506/rlyj1001-8123-201003019 Abstract: Salmon，also known as redfish or chum salmon，belongs to highly migratory fish stocks of cold-water. In this paper, studying on technology of salmon dried fish floss not only has opened up a new way for salmon processing to promote health and rapid development of the salmon farming industry,but also developed a healthy, nutritious, delicious food for children to meet the growing market demand. 2010 Vol. 24 (3): 77-78 [Abstract] ( 201 ) 全文 ( 353 )        International Exchange 79 Preservation of Meat and Meat Products WANG Panpan DOI: 10.7506/rlyj1001-8123-201003020 Abstract：Meat and meat products which are nutrient-rich are vulnerable to microbial contamination and influence of surrounding environment. This article summarized the history，principles，methods and influencing factors of food preservation. The common methods such as low-temperature preservation，fermentation technology，drying preservation，pot preservation，packaging technology，microwave technology，irradiation preservation and management technology were also introduced. 2010 Vol. 24 (3): 79-86 [Abstract] ( 144 ) 全文 ( 272 )

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