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Quick Search     Adv Search 2010 Vol. 24, No. 8 Published: 2010-08-01 Project review Basic Research Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 The Research Report of Meat Industry Development Strategy During the Twelfth Five DENG Fujiang DOI: 10.7506/rlyj1001-8123-201008001 Abstract：China's meat industry overcame many adverse effects and made a series of new progress during the Eleventh Five. But the weak foundation and adverse structural adjustment part of the development goals are difficult to achieve. In order to address the current constraints of the outstanding problems and achieve the rapid development goal the research report of meat industry development strategy during the theTwelfth Five has been formulated. 2010 Vol. 24 (8): 3-8 [Abstract] ( 98 ) 全文 ( 335 ) 9 The Important Role of Meat in Human Nutrition WANG Hongping DOI: 10.7506/rlyj1001-8123-201008002 Abstract: Meat is animal food of nutrients, and rich in protein, fat, vitamins, amino acid, mineral and trace element, which are nutrients good for human growth.They play an important role in the growth of human body, physiology adjust and maintain the normal life activity. 2010 Vol. 24 (8): 9-11 [Abstract] ( 112 ) 全文 ( 553 ) 12 Problems on QS Certification Audit on-site and Countermeasures CHEN Hongmei;ZHU Yuanjing;ZHANG Bin DOI: 10.7506/rlyj1001-8123-201008003 Abstract: Food Quality and Safety market access system (QS) certification directed towards.primarily for the food companies' food hygiene, food products and food to enter the mandatory pre-market testing of management is standard for regular inspection and rectification. This is a combination of QS-site audit standards, A company made the food plant food plant problems, puts forward corresponding countermeasures. 2010 Vol. 24 (8): 12-16 [Abstract] ( 98 ) 全文 ( 229 )        Basic Research 17 Changes in the Quality of Chilled Meat and Control Measures LI Li DOI: 10.7506/rlyj1001-8123-201008004 Abstract: Chilled meat have plenty of fresh juice: delicate taste,highly nutritional value and so on, more and more consumers take the fancy of it. There are many restricting factors of development of chilled meat in our country. in the procedure of storage and sales, its water holding capacity, tender, pH value, microbial pollution, incarnadine, moisture content, TVB-N value of meat quality indicators ,which changed in different degree limits the development of meat market. Therefore, taking correct technical measures to solve the problem of chilled meat’s shelf life efficiently, and its also very meaningful for future development of chilled meat. 2010 Vol. 24 (8): 17-20 [Abstract] ( 110 ) 全文 ( 383 ) 21 Study on the Relation Between Bio-impedance Characteristics and Freshness of Crucian Carp During 4℃ Storage YAO Lei;SUN Yunyun;LUO Yongkang;SHEN Huixing DOI: 10.7506/rlyj1001-8123-201008005 Abstract：This article used the method of inserting two bronze needles into the muscle of crucian carp’s back to research the changes in impedance of crucian carp during the storage and found the best detect frequency. Total Volatile Basic Nitrogen(TVB-N) and total bacteria of crucian carp were measured and assessed the sensory of crucian carp. Furthermore, this article established the relation between impedance and two another indexes, TVB-N and total bacteria. The results showed that the shelf life of crucian carp was 12 days during 4℃ storage. The changes in impedance of crucian carp follow a rule well at voltage of 6V and frequency of 1000Hz. In this case, there were significant relationships(F1,6, P<0.01) between impedance and TVB-N, total bacteria. 2010 Vol. 24 (8): 21-25 [Abstract] ( 123 ) 全文 ( 240 ) 26 Preliminarily Research on Antioxidant Activity of Silver Carp Peptides Modified by Maillard Reaction MENG Yanli;DONG Shiyuan DOI: 10.7506/rlyj1001-8123-201008006 Abstract：Maillard reaction modification is a new way to improve the antioxidant activity of peptides. In this experiment, Maillard reaction products (MRPs) were prepared by heating silver carp peptides and glucose at different concentrations for 0,2,4,6,8,10h, and the changes of browning, reducing sugar, free amino group, reducing power as well as the effect of DPPH radical scavenging are determined, respectively. The results show that Maillard reaction products have shown good antioxidant activity, the reducing power of MRPs to some extent increases with heating time prolonging, group E(10g silver carp peptides and 5g glucose ) is the highest and is 6.09 times as high as group A at 10h.The DPPH radical scavenging activities of MRPs reach a higher level at 2h,and group E has the highest activity with the radical scavenging ratio of The capacities of 64.45%. The reducing power of MRPs is not accordance with the DPPH radical scavenging activity and the antioxidant activity is not entirely dependant on the degree of browning. 2010 Vol. 24 (8): 26-30 [Abstract] ( 111 ) 全文 ( 352 )        Processing Technology 31 The Summary of Zigong's Huobianzi Beef HUANG Xia DOI: 10.7506/rlyj1001-8123-201008007 Abstract：This article summarizes the background、production technology and development trend of the special local product that is ZiGong’s Huobianzi beef。We can know the traditional chinese food’s cultural connotation。 2010 Vol. 24 (8): 31-32 [Abstract] ( 115 ) 全文 ( 378 ) 33 Application of Vegetable Juice/Powder as Nitrite Substitute in Meat Products SHI Zhijia;CHEN Wenhua;CHENG Xiaoyu;ZANG Mingwu DOI: 10.7506/rlyj1001-8123-201008008 Abstract: Vegetable juice/powder is rich in nutritional ingredients, and its nitrite content is very low but high nitrate content. Meat products added vegetable juice/powder can exhibit all typical sensory properties of nitrite-cured meat products. Adding vegetable juice/powder can increase nutritive value of meat products, and is helpful to development of functional meat products. This paper summarized application and problems of vegetable juice/powder in processing of meat products. 2010 Vol. 24 (8): 33-35 [Abstract] ( 130 ) 全文 ( 233 ) 36 On Storage Property of Cooling Meat from Dahe Black Pig in Different Cooling Method HUANG Aixiang;Lv min;LIU Ping;LI Xiang DOI: 10.7506/rlyj1001-8123-201008009 Abstract: In this paper, the influence on storage property of cooling meat from Da-he black pig in different cooling method (normal and 2-stage cooling) were studied. The results indicted that color value of b, juice reduce, TVB-N, microfloral and Pseudomonas of cooling meat were lower in 2-stage cooling group(P＜0.05). Whereas pH value, color value of L and a, coliform group are no different in two cooling style(P>0.05), the storing period of chilling meat in this test are about 4-6d and 2-stage cooling group are more better that prolong 2days. 2010 Vol. 24 (8): 36-39 [Abstract] ( 93 ) 全文 ( 183 )        Quality and Safety 40 Study on New Technology of Dry Beef Tendon WU Jian DOI: 10.7506/rlyj1001-8123-201008010 Abstract: Beef tendon have,high nutritional value,but easy corruption. It is necessary study on new swell after absorbing water technology of dry beef tendon. The new technology have good effection to the dry beef tendon that complex process use oil、Elastase、alkali and pure water. The finally swell after absorbing water rate is excess 700% at the best technological conditions of oil’s temperature 120℃,oil’s process time 20min,Elastase’s concentration 0.3%,Elastase’s process time 2 hours,natrium hydrogen phosphate concentration 2%, natrium hydrogen phosphate process time 30 hours,pure water immersion 30 hours. 2010 Vol. 24 (8): 40-42 [Abstract] ( 119 ) 全文 ( 336 ) 43 Effects of Spray on the Weight-loss and Color of Pig Carcasses LI Hongmin;XIAO Huadang;GAN Quan DOI: 10.7506/rlyj1001-8123-201008011 Abstract: Pre-chilled pig carcasses were intermittently sprayed at an hour intervals for 3h and the weight of sprayed water was 50g per carcass. The results showed that the spray can obviously improve the sensory properties and decrease the weight-loss of the carcasses. 2010 Vol. 24 (8): 43-44 [Abstract] ( 109 ) 全文 ( 285 ) 45 Effect of CO-modified Atmosphere Packaging on Color Protection on Chilled Meat WANG Yonglin;ZHAO Jiansheng DOI: 10.7506/rlyj1001-8123-201008012 Chilled meat packaged in 0.5% CO/ 60% CO2/ 39.5% N2(CO packaging), vacuum packaging, 70%O2/ 30%CO2 (high-oxygen packaging) and 60%CO2/ 40%N2 (oxygen packaging), also packaged in different thickness CO-MAP, then stored in 1±1℃. The results showed that the CO packaging can advance obviously color stability of chilled meat, have a bright red colour in storage, better than other packaging. CO become steady bright red colour CO-Myoglobin when CO pervaded continually into chilled meat. 2010 Vol. 24 (8): 45-48 [Abstract] ( 113 ) 全文 ( 321 ) 49 Study on the Antimicrobial Activity of Natural Spices on the Microorganisms in the Beggar Chicken LIU Xiaoli;ZHOU Jianzhong;MENG Lu;ZHU Jiana;HUANG Kaihong;LIU Maocheng DOI: 10.7506/rlyj1001-8123-201008013 Abstract: Antimicrobial activity of the spices was studied in this paper. Agar diffusion method was used to evaluate the inhibition acitivity of the extract of the chosen 13 spices on the pathogenic microorganisms, and heat treatment was done to study the stability of the inhibitory substances. The results showed that the extract of the spices had wide and stable inhibitory activity. During the storage, the colony forming units in the begger chicken treated with the spices were significantly lower than that without the treatment of the spices. 2010 Vol. 24 (8): 49-51 [Abstract] ( 115 ) 全文 ( 339 ) 52 Study on the Sterilization of Packed Chicken CUI Yonghui DOI: 10.7506/rlyj1001-8123-201008014 Abstract: The chicken is highly perishable foods, this experiment will use low-temperature sterilization and Pakistan's high temperature and high pressure sterilization on vacuum-packed cooked chicken, each using different methods sterilization process parameters, after sterilization we use Sensory evaluation. Then the sample is stored in the normal temperature and low temperature for 2,4,6,8,10 days, and then we identify the changes of microbial counts and find the best parameters. The results showed that 90 degrees 30 minutes at low temperature and 130 degrees 30 minutes at room temperature are optimum storage. 2010 Vol. 24 (8): 52-55 [Abstract] ( 134 ) 全文 ( 666 ) 56 Meat Safety in China YAO Yanling DOI: 10.7506/rlyj1001-8123-201008015 Abstract: In the world China is the biggest country of meat production, and now proportion of residents' consumption in meat is more day by day. however, in accordance with the increasing production , safety problems also serious ,which is cause human concentration. This paper reviews the main factors that affect meat safety, and in the light of these factors take some control measures to guarantee the safety of meat. 2010 Vol. 24 (8): 56-59 [Abstract] ( 118 ) 全文 ( 237 )        Analysis & Detection 60 Physicochemical Characteristics&Storage Properties of Ham YU Shujuan;DING Wu;XU Baocai DOI: 10.7506/rlyj1001-8123-201008016 Abstract: Ham takes on low pH (average 5.94) and high water activity (average 0.943). Total colonies of microbiology were 3.2×104CFU/g after 35 days storage (0～4℃ storage temperature);and 1.9×104CFU/g after 21 days when stored at 25℃. Shelf life was much more shortened compared room temperature and chilled temperature. pH changed little throughout the storage 2010 Vol. 24 (8): 60-62 [Abstract] ( 107 ) 全文 ( 193 ) 63 Study on the Relationship Between Total Volatile Basic Nitrogen(TVB-N)and Meat Storage Temperature JIA Peihong;ZHANG Kunsheng;REN Yunxia DOI: 10.7506/rlyj1001-8123-201008017 Abstract: TVB-N is important index of the Fresh degree of animal food.To study the relationship of TVBN with rottenness,TVBN was determined under different temperature conditions. TVBN was proportional to the preservation temperature.The higher the temperature was, the more TVBN was,the more easily corrupted food was. 2010 Vol. 24 (8): 63-66 [Abstract] ( 119 ) 全文 ( 419 )        College Forum 67 Meat Safety Management in Food Supply Chain——during processing,storage,transportation and retail GUO Yuhua;LI Yujin;WU Xinying DOI: 10.7506/rlyj1001-8123-201008018 Abstract: Meat quality and safety is a complex issue, involving from farm to table,and many other links.This paper briefly describes the safety situation of China's meat and the main factors of affecting meat quality and safety of our country in processing,storage,transportation and retail stage of meat supply chain and improving meat quality and safety measures of processing，storage ，transportation and retail process and analysing significance of improving China's meat safety.To resolve prevailing security issues of meat in the process of processing,storage, transportation and retail of meat supply chain. 2010 Vol. 24 (8): 67-72 [Abstract] ( 106 ) 全文 ( 281 )        Project review 73 Review of Iron Fortifiers WU Haohao;LIU Zunying;ZENG Mingyong DOI: 10.7506/rlyj1001-8123-201008019 Abstract：Mechanisms of intestinal iron absorption and development course of iron fortifiers were discussed in this review. Current knowledge of efficiency and safety of different iron fortifiers was also summarized in this article. Iron fortifiers originated from protein is a new research interest for its efficiency and safety. 2010 Vol. 24 (8): 73-77 [Abstract] ( 112 ) 全文 ( 459 ) 78 Study and Development of Fish Bone Polypeptide and Calcium Powder HONG Hui;SHEN Huixing;LUO Yongkang DOI: 10.7506/rlyj1001-8123-201008020 Abstract: A new kind of synthetic protein & calcium supplement was made from silver carp bone, The fit hydrolysis and activation conditions for fish polypeptide and calcium powder producing from silver carp bone were investigated. The result suggested that the suitable conditions for hydrolysis with papain was papain dosage 5000U/g（fish bone),hydrolysis time 5h,pH value 7 at 65℃,and the yield of polypeptide powder is 9.31%. The best effect to make active calcium was under the below condition:soaking fish bone 6h under 20% lactic solution with the rate of m(the fishbone powder, g)：V(20％lactic acid, mL)=10g:70mL ,and the yield of calcium powder is 25.00%. 2010 Vol. 24 (8): 78-82 [Abstract] ( 109 ) 全文 ( 408 )        International Exchange 83 Protein Functionality in Food Systems WANG Panpan DOI: 10.7506/rlyj1001-8123-201008021 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 (8): 83-88 [Abstract] ( 119 ) 全文 ( 331 )

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