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Quick Search     Adv Search 2010 Vol. 24, No. 7 Published: 2010-07-01 Project review Basic Research Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 The Application of Predictive Food Microbiology in the Meat Safety JIN Xin;ZHOU Guanghong;XU Xinglian;WU Juqing DOI: 10.7506/rlyj1001-8123-201007001 As a new subject, Predictive Food Microbiology (PFM) gives a quantitative prediction of the microorganisms in food. PFM can predict the safety and shelf life of food without the traditional microbial detection. This paper briefly reviews the concept, model classification and model building process of the PFM. Attention is drawn to the application of PFM in Quantitative Microbial Risk Assessment (QMRA) of the meat safety, Hazard Analysis and Critical Control Point (HACCP), product shelf life and other fields. The future trend of it was prospected as well. 2010 Vol. 24 (7): 3-7 [Abstract] ( 136 ) 全文 ( 450 ) 8 Situation and Prospect of Pig Culture and Slaughter in China SUN Xuhui;SONG Jie;YANG Yongmao;SU Zhengjun;LI Yixuan;SUN Jianguo DOI: 10.7506/rlyj1001-8123-201007002 In this paper, the industry of pig culture and slaughter was introduced, including the pig yield and its distribution、the slaughter house and so on. Accordingly, it was compared about the pig industry situation between China and other foreign countries, which mainly was the pig culturing, pig slaughtering, and pig sailing. At last, the development of Chinese pig industry was discussed. 2010 Vol. 24 (7): 8-11 [Abstract] ( 145 ) 全文 ( 251 )        Basic Research 12 The Production and Prevention of PSE Pork LI Wenfeng;HONG Lei;LIU Yaou;LI Hongjun DOI: 10.7506/rlyj1001-8123-201007003 China has a great consumption of pork, so, it is inevitable to talk about PSE pork. The qualities of PSE meat are pale, soft and exudativve. The reasons cause PSE pork are both internally and externally. Chen Mao concludes that the mechanism of causing PSE pork: The secreting of adrenaline contributes hyperfuction of glycolysis of muscle, causing glycogen which is reserved in pork resolved rapidly, producing a lot of lactic acid. Currently, we can only use methods like feeding selection, feeding properly, transportation properly, slaughtering properly to control the producing of PSE meat. 2010 Vol. 24 (7): 12-14 [Abstract] ( 141 ) 全文 ( 592 )        Processing Technology 15 Research Progress of Biotechnology in the Food Industry GUO Yuhua;LI Yujin;WU Xinying DOI: 10.7506/rlyj1001-8123-201007004 Biotechnology is a new and comprehensive subject which has an important role in the development of the food industry. This paper introduces the main biotechnology applied in food industry and the applications of biotechnology in food industry, and analysis the prospects and problems of biotechnology applications in food industry development. 2010 Vol. 24 (7): 15-17 [Abstract] ( 169 ) 全文 ( 422 ) 18 The New Processing Techniques in Dry Salted Duck Production LUO Xiaomiao;SHI Bibo DOI: 10.7506/rlyj1001-8123-201007005 Dry salted duck is a kind of traditional production which is popular in China because of its special flavor. The traditional technology of dry salted duck is characterized by handcrafted salting and natural drying, which limited the production scale, so, some new processing techniques were presented to improve the traditional technology and quality of dry salted duck. These new processing techniques were reviewed in present paper, and the problem and prospect in application were also analyzed, which purpose is to provide the basis for the industrial production of dry salted duck. 2010 Vol. 24 (7): 18-20 [Abstract] ( 136 ) 全文 ( 318 ) 21 The Development of Delicious Meat Cake YUAN Xiaojuan DOI: 10.7506/rlyj1001-8123-201007006 By improving the machining process of traditional Chinese meat cake products, you can design a new type of cake which can be stored. This paper introduces the characteristics, processing technology, the market prospects of the delicious meat cake be stored and so on. 2010 Vol. 24 (7): 21-23 [Abstract] ( 117 ) 全文 ( 318 ) 24 The Development of Fermented Duck Sausage YANG Yue DOI: 10.7506/rlyj1001-8123-201007007 Nutrient-rich duck meat becomes popular increasingly. Fermented sausage is a favorite food in western countries. Making fermented duck sausage must have a huge market prospect. This paper describes the technology and product of the fermented duck sausage in detail as the foundation of the product development. 2010 Vol. 24 (7): 24-27 [Abstract] ( 124 ) 全文 ( 282 )        Quality and Safety 28 The Development of the Pig Carcasses' Automatic Grading Technology LI Hongmin;XIAO Huadang;GAN Quan DOI: 10.7506/rlyj1001-8123-201007008 The pig carcasses’ automatic grading technology is the focus of the slaughtering enterprises. This paper described the history, the current situation and the trends of the automatic grading technology and provided some suggestion based on the situation of our country. 2010 Vol. 24 (7): 28-30 [Abstract] ( 125 ) 全文 ( 259 ) 31 The Application of Lysozyme in Keeping Meat Products Fresh ZHAO Hua DOI: 10.7506/rlyj1001-8123-201007009 Lysozyme, also called muramidase, is a bacteriolytic enzyme commonly found in nature. Lysozyme is a kind of innocuous protein,which catalyzes the hydrolysis of specific kinds of polysaccharides comprising the cell walls of microorganism. It can be used as a safe preservative in food storage and virtually ubiquitous throughout animal, microorganism and plants.The chicken egg white is a rich and easily available source of Lysozyme. The information like source, structural composition and properties, action mechanism was introduced in this paper and the application progress in keeping meat products fresh was also reviewed. 2010 Vol. 24 (7): 31-35 [Abstract] ( 135 ) 全文 ( 922 ) 36 Research on Microorganism Changes in Different Modified Atmosphere Packaging on Chilled Pork in Cold Storage ZHAO Jiansheng;LI Zhicheng;CAO Cuihong DOI: 10.7506/rlyj1001-8123-201007010 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±1℃) for three weeks.The changes of microorganism were measured weekly. The results showed that: 1) lactic acid bacteria was dominant microorganisms in CO-MAP and vacuum packed (VP)in the end of storage. For the oxygen modified atmosphere packaging Pseudomonas was the dominant bacteria. 2) CO-MAP group could inhibit spoilage bacterial growth but had weak influence on lactic acid bacteria, had a strong inhibitory effect on Pseudomonas, Enterobacteriaceae bacteria all, its inhibition of spoilage bacteria significantly better than a vacuum packing group. 2010 Vol. 24 (7): 36-39 [Abstract] ( 121 ) 全文 ( 296 ) 40 Advances of Inhibition Measures of Spoilage Microorganisms in Pasteurized Meat Products SUN Lian;ZHOU Hui;XU Baocai DOI: 10.7506/rlyj1001-8123-201007011 The lower sterilization temperature, the inherent nutrition and flavors held as much as possible through meat processing are distinguishing features of pasteurized meat products , which lead the development of meat industry. The concept of SSO, identification and influence factors of pasteurized meat products are defined in this review, inhibition measures of spoilage and development trend of meat products are also summarized. 2010 Vol. 24 (7): 40-45 [Abstract] ( 116 ) 全文 ( 304 )        Analysis & Detection 46 Research on Pathogen of Mad Cow Disease and the Construction of Prevention and Control System in China GAO Ruiping;LIU Hui DOI: 10.7506/rlyj1001-8123-201007012 Mad cow disease, also known as bovine spongiform encephalo-pathy (BSE), and it was the sponginess brain tissue pathological changes, and it caused by the misfolding of a small protein called Prion protein. This disease has the character of slowly breaking down the central neuron system of animals. As the new mad cow could cause human Creutzfeldt-Jakob disease and it will bring great harm to human beings, so it should strengthen the research of the BSE pathogen and construct the control system. This paper briefly introduces the research of pathogen of the BSE and give a review on the effectively methods which could ensure status of no BSE in China. 2010 Vol. 24 (7): 46-49 [Abstract] ( 127 ) 全文 ( 329 ) 50 Study on Inspection of Food Borne Pathogens in the Retail Chicken Product SUN Xiaoming;ZHANG Haiyan;ZHANG Sunshan;SUN Baozhong DOI: 10.7506/rlyj1001-8123-201007013 Microbial inspection and quality analysis of the retail chicken products were studied in the paper. According to the inspection results of the five kinds of chicken products and 20 samples of four chicken markets in Laiyang , the total amount of bacteria of five kinds of the retail chicken products was smaller than 106 cfu/g, which had not gone beyond the standard. 2 strains of Salmonella and 2 strains of Arizona were examined , the detectable rate was separately 10%. The pollution of E.coli was relatively serious with examining 17 pieces in the 20 products, the detectable rate was 85%．Analyzing from the results of inspection, the quality of the chicken products in the supermarkets was better than the products in the markets of farm product. The quality of the packaging chicken was better than the products of retailing in bulk. The quality of chicken's wing was the best in five kinds of chicken products, chicken's claw was the most serious in pollution. 2010 Vol. 24 (7): 50-53 [Abstract] ( 114 ) 全文 ( 262 ) 54 Determination of Protein Factor in Bone Marrow Protein Powder by HPLC CHEN Jun;WAN Hongmei;PAN Zhiming;ZHOU Luming DOI: 10.7506/rlyj1001-8123-201007014 To developed the method of the determination for total protein factor in bone marrow protein powder by HPLC. Decomposition by acid hydrolysis of proteins in bone marrow protein powder, characterized by retention time, quantitatived by the percentage area of amino acid, obtained to the protein factor in bone marrow protein powder is 5.65. 2010 Vol. 24 (7): 54-56 [Abstract] ( 113 ) 全文 ( 258 ) 57 Meat Sensory Evaluation by Computer Vision LI Li DOI: 10.7506/rlyj1001-8123-201007015 Applying computer vision in meat quality evaluation has been an active area of research in recent years. This paper summarizes the main results from a number of recent application studies, mainly about the application of computer vision technology in the characterization of meat quality attributes an important indicator - the color of the sensory evaluation. 2010 Vol. 24 (7): 57-59 [Abstract] ( 120 ) 全文 ( 488 ) 60 The Estimation of the Quality Grading System and Its Application in Food Industry WANG Li DOI: 10.7506/rlyj1001-8123-201007016 Sensory index as one of the important standards in food quality evaluation ,has paid more and more attention. The pape is introduced simply the Quality Grading System’estimation, and its application in food industry. 2010 Vol. 24 (7): 60-62 [Abstract] ( 126 ) 全文 ( 340 )        College Forum 63 Safety in Food Supply Chain (Ⅷ) Meat Safety Management in Food Supply Chain——From on-farm phase to post-mortem phase LIU Qian DOI: 10.7506/rlyj1001-8123-201007017 In our country, meat quality and safety problems, and how the various links in the supply chain to take measures to guarantee meat safety management system has practical significance. Construction of the raw materials of food safety of meat production systems, total quality management systems, traceability management system of meat safety and security measures constitute the focus of food safety guarantee system. In this paper, meat and processed foods to improve China's competitiveness in the marketplace starting against China has not yet formed meat, processed foods, improved supply chain management model this situation, put forward a new type of meat in the supply chain security management model, designed to promote healthy and stable development of China's meat industry. 2010 Vol. 24 (7): 63-69 [Abstract] ( 131 ) 全文 ( 409 )        Project review 70 Design of Food Formulation WANG Panpan DOI: 10.7506/rlyj1001-8123-201007018 A scientific and reasonable formula must be had for quality products. Food formulation is that the main raw materials and various accessories are mixed together to form a multi-component system. Each component can play an important role in this system. Food formulation can be divided into seven steps which includes main frame design，color design perfumer design，seasoning design，quality design，preservative design and function design. The article summarized the seven steps. 2010 Vol. 24 (7): 70-77 [Abstract] ( 129 ) 全文 ( 329 ) 78 Surimi Functional Products with Tilapia By-products QIN Gang;WANG Ting DOI: 10.7506/rlyj1001-8123-201007019 The tilapia byproducts, which mainly include shredded meats, fish bones, fish heads, fish skin, fish offal, etc., are rich in protein, minerals, amino acids, unsaturated fatty acids and so on. In order to make comprehensive utilization of tilapia resources, high-pressure cooking, acid immersion-boiled, beating, forming, plate frozen and other key technologies are adopted to develop different products with tilapia byproducts in this paper. 2010 Vol. 24 (7): 78-81 [Abstract] ( 129 ) 全文 ( 338 ) 82 Advances of Research of the Ultrasound Technique Applied in Meat Processing GUAN Junfeng;LI Ruicheng DOI: 10.7506/rlyj1001-8123-201007020 Cavitating, machining and dispersing of ultrasound are very useful in meat processing, such as improving infiltrating speed of solute, tenderizing meat products and thawing. In the paper, the mechanism and advanced research of ultrasound curing, ultrasound tenderizing and ultrasound thawing are reviewed. 2010 Vol. 24 (7): 82-85 [Abstract] ( 155 ) 全文 ( 601 )        International Exchange 86 Supported Liquid Membrane Extraction Technology and Its Application in Detection of Meat Security LIU Jia;LI Weijin DOI: 10.7506/rlyj1001-8123-201007021 As a novel technology，supported liquid membrane extraction has gradually become the direction of the research of extraction, for the advantages of using little organic solvents, good selectivity and repeatability. This paper is based on describing the working principle, structure and influencing factors of supported liquid membrane, and research in domestic and foreign literatures which are in the same period, and give a review on the application of supported liquid membrane in meat security determination. 2010 Vol. 24 (7): 86-89 [Abstract] ( 122 ) 全文 ( 199 )

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