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2010 Vol. 24, No. 9
Published: 2010-09-01
Project review
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
The Development Prospects of China Meat Industry and Technology
WANG Shouwei
DOI: 10.7506/rlyj1001-8123-201009001
China's meat industry and technology has overcome many adverse effects and made a series of new progress since the Eleventh Five technology development plan was introduced. Now China's meat industry is changing from labor-intensive industries to technology-intensive industries. It presents a cross-development model of demonstration of technical and industrial disciplines and production modernization. This article summarized the current situation and development prospects of China meat industry and technology.
2010 Vol. 24 (9): 3-5 [
Abstract
] (
128
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全文
(
323
)
Basic Research
6
Current Research in Meat Color
YUAN Xianqun
DOI: 10.7506/rlyj1001-8123-201009002
Meat color is a complex topic involving animal genetics, Include meat itself and external factors（the animal genetic ante-and postmortem conditions, fundamental muscle chemistry, and many factors related to meat processing, package distribution, storage, display and final preparation for consumption and so on). Meat color chemistry and meat color transformation mechanism and the main methods of color evaluation were described in this article, the key factors of chemistry and biology effect in meat color stability were summarized. International investigators disputed relativity index and factors of meat color, but recognized the content of myoglobin was the foundation of meat color stability.
2010 Vol. 24 (9): 6-12 [
Abstract
] (
157
)
全文
(
430
)
Processing Technology
13
The New Technology of the Lafeng Beef
LI Baozhen;BAI Tao
DOI: 10.7506/rlyj1001-8123-201009003
In this paper, a new processing technology of stewed meat had been discussed——production process of lafeng beef. After many experiments and sensory evaluation，finalized the process flow and key parameters of lafeng beef，and expanded three flavors including tomato flavor. Via detecting the lafeng beef accorded with the quality requirements of national standard (GB/T23586-2009).
2010 Vol. 24 (9): 13-16 [
Abstract
] (
148
)
全文
(
446
)
17
The New Product——the Health Beverage from Fish Protein Hydrolyzate with High Content of Calcium
YI Qian
DOI: 10.7506/rlyj1001-8123-201009004
fish milk is a kind of new fish protein hydrolyzate that less studied in the world. This paper discusses the recipe and processing technology of fish milk，introduces the merit of this production，and prospects the future market of this。
2010 Vol. 24 (9): 17-19 [
Abstract
] (
115
)
全文
(
272
)
20
Development of Kelp and Squid Nutritional Jam
ZHU Wenhui;WEI Zhengpeng;SHAO Rendong;LI YuJin;BUYing
DOI: 10.7506/rlyj1001-8123-201009005
This paper introduces a kind of processing technology about kelp and squid nutritional jam, also studies its technology condition and quality indicators.
2010 Vol. 24 (9): 20-21 [
Abstract
] (
127
)
全文
(
321
)
22
The Applications of Dietary Fiber in Meat Products Processing
LI Huiqin
DOI: 10.7506/rlyj1001-8123-201009006
Meat is an important part of daily diet. Along with the time and the concept of people changing with dietary changes, natural ingredients with improved contemporary of meat became trend nowadays. Dietary fiber as a kind of functional nutrients has been more and more applied to optimization of meat processing, composition, strengthen nutrition, improve the product yield rate and extend shelf life. This paper reviews the dietary fiber when adding in meat and the application prospect of such research development trend.
2010 Vol. 24 (9): 22-27 [
Abstract
] (
168
)
全文
(
435
)
Quality and Safety
28
The Main Factors Affecting the Safety of Meat and Control Measures
JIANG Lishi
DOI: 10.7506/rlyj1001-8123-201009007
Meat is one of the essential food ingredients to human life, and its safety has attracted much attention. This article discusses the impact of the major factors of meat safety and proposes a number of control measures to ensure the meat safety.
2010 Vol. 24 (9): 28-31 [
Abstract
] (
133
)
全文
(
322
)
32
Quorum Sensing and New Strategies of Aquatic Products Preservation
ZENG Hui;DONG Shiyuan
DOI: 10.7506/rlyj1001-8123-201009008
This paper briefly introduces the quorum sensing system, analyzes quorum sensing system and correlation with aquatic products spoilage, and new strategies for aquatic products preservation based on quorum sensing system. the new idea was provided for the further research on preservation of aquatic products.
2010 Vol. 24 (9): 32-35 [
Abstract
] (
127
)
全文
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183
)
36
Aquatic Clenbuterol and Livestock Products Safety
LUO Minggang;CHEN Yizi
DOI: 10.7506/rlyj1001-8123-201009009
Olaquindox is an ideal veterinary drug and the feed additive, it is the quinoxaline dioxide, not only antibacterial and protein assimilation, but also can promote the growth. This paper summarized the research and application of olaquindox at home and abroad, it’s clinical treatment and prevention, and elaborated the harm to animals, in order to provide the basis for food safety and health.
2010 Vol. 24 (9): 36-41 [
Abstract
] (
139
)
全文
(
280
)
42
Preliminary Study on Pork Carcass Grading Scale for Sanyuan Crossbred Pigs in Beijing
REN Xingchao;ZHENG Limin;REN Fazheng;ZHU Hong;WU Ping;TIAN Lijun;WANG Kai
DOI: 10.7506/rlyj1001-8123-201009010
This paper has summed up the indicators observed in the pork carcass grading home and abroad. The characteristics of Sanyuan crossbred pigs in Beijing have been gathered, and the analysis showed that the carcass grades were greatly concerned with the gluteus medium fat thickness, midbody fat thickness, 6-7 rib fat thickness, carcass area, and carcass weight; furthermore, a grading standard was proposed, and the accuracy and practicality was checked out to be prominent by data validation.
2010 Vol. 24 (9): 42-44 [
Abstract
] (
136
)
全文
(
212
)
Analysis & Detection
45
Application of Fuzzy Mathematics in Sensory Assessment of Particle-type Sausage
ZHANG Jianguo;WEI Yongyi;JIAO Tuowen;CHE Zhimin;ZHANG Li
DOI: 10.7506/rlyj1001-8123-201009011
In this paper, fuzzy mathematical methods were adopted to do the sensory evaluation of three particle-type sausages added the amount of in different chicken mud. The results showed that the analysis of sensory evaluation of three particle-type sausages were ranked as follow: A > B > C.
2010 Vol. 24 (9): 45-47 [
Abstract
] (
125
)
全文
(
279
)
48
Study on Rapid Detection of the Quality of Frying Oil by Conductivity Method
SUN Jingxin;GUO Liping;WANG Tan
DOI: 10.7506/rlyj1001-8123-201009012
In this paper, rapid detection of the quality of frying oil by conductivity method was studied. Lard and peanut oil were used as frying oil and fried continuously. The contents of polar components of frying oil at different frying time were determined by the column chromatography, and the conductivity was determined by the conductivity meter. The results showed that the contents of polar components in lard and peanut oil increased as the frying time extended; while the conductivity with time did not; the linear relationship between the conductivity and the content of polar components was not significant; after adding BHT, the content of polar components increased slowly, the linear relationship between conductivity and the content of polar components was not significant. The conductivity method for rapid detection of frying oil quality need further study.
2010 Vol. 24 (9): 48-51 [
Abstract
] (
140
)
全文
(
397
)
52
Research Development of Detection Techniques for Penicillin Residues in Milk
LU Xiubin;CHEN Feng;YANG Bin;WEI Yanjie
DOI: 10.7506/rlyj1001-8123-201009013
Penicillin residues issues in milk have been widely concerned by management department of food safety and international organizations .The detection methods of penicillin residues in milk were introduced, including microbiology detection methods, immunological detection methods and physical chemistry detection methods.
2010 Vol. 24 (9): 52-54 [
Abstract
] (
127
)
全文
(
281
)
College Forum
55
Application of Condiment on Processing of Meat Products
GUO Yuhua;WU Xinying
DOI: 10.7506/rlyj1001-8123-201009014
In meat processing, condiment is a kind of indispensable additive which may improve taste, texture and color , enhance a person's appetite, increase nutrition of the products and so on. This article briefly describes commonly condiment used in processed meat, the application status and application trends used in processed meat of the condiment.
2010 Vol. 24 (9): 55-59 [
Abstract
] (
135
)
全文
(
495
)
60
Spices and Functions in Meat Products
ZHU Xiaojie;ZHAO Yuanhui
DOI: 10.7506/rlyj1001-8123-201009015
This paper discusses the status, development trends and the production methods of spices in our country, and analyzes functions of spices in meat products.
2010 Vol. 24 (9): 60-64 [
Abstract
] (
133
)
全文
(
394
)
Project review
65
Functional Properties and Application of Food Flavors and Fragrances in Food Industry
SUN Lingxia;ZHAO Gaiming;GAO Xiaoping
DOI: 10.7506/rlyj1001-8123-201009016
This paper introduced the functional properties of food flavors and fragrances and its applications in such foods as candy, beverage, flavoring, dairy products, bakery, meat products, etc.
2010 Vol. 24 (9): 65-68 [
Abstract
] (
150
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全文
(
1604
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69
Application of Biological Preservative in Meat Products
YAO Yanling
DOI: 10.7506/rlyj1001-8123-201009017
Green, environment protection, low carbon is the pursuit of living in morden society, so it is more concerned on food safety and pure biological. Therefore, in the selection of preservation technology, the biological material has become the current research trends instead of chemical synthesis matter. At present, the biological preservation extract from plant, animal and microorganisms, such as chitosan, tea polyphenol, spices, propolis, lactic acid bacteria lysozyme, etc, which can have very good effect according to the different character of the product using one or several kinds
2010 Vol. 24 (9): 69-72 [
Abstract
] (
151
)
全文
(
422
)
73
The Research Status and Development Prospects of Bone Proteolysis
WANG Dongdong;LIU Chengguo;CHEN Yao;LUO Yang
DOI: 10.7506/rlyj1001-8123-201009018
Animals bone was rich in China, being rich in nutrients, especially high content of protein and calcium. but the utilization of the bone in deep-processing is no more than 1% in China. Development and utilization of the animals bone was discussed at home and abroad, Characteristics, utilitie , processing techniques and present situation of research in several bone products such as bone protein and polypeptide. Besides, the prospect for bone food was forecasted.
2010 Vol. 24 (9): 73-76 [
Abstract
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132
)
全文
(
393
)
77
The Preliminary Study of Liquild Soybean Protein
CAO Xinqiao;WANG Tianxi;LIU Ding
DOI: 10.7506/rlyj1001-8123-201009019
Compared with soybean protein,it has a same working procedure but omits Spray drying procedure,so the liquild soybean protein can be used in the Production as well as the soybean protein. This article has conducted the preliminary study of liquild soybean protein on some aspect,such as functionality characteristic with Physical property, Chemical property, pH and Neutral reaction temperature.
2010 Vol. 24 (9): 77-81 [
Abstract
] (
134
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全文
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203
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International Exchange
82
Lipases and Its Application in Food Industry
WANG Ting;QIN Gang
DOI: 10.7506/rlyj1001-8123-201009020
Lipases (triacylglycerol acylhydrolases, EC 3.1.1.3) occur widely in nature. It catalyze the hydrolysis and the synthesis of esters formed from glycerol and long-chain fatty acids. Lipases are commercially significant, this article discusses the source, structure, character and preparative method, the applications of lipases in food industry are discussed too.
2010 Vol. 24 (9): 82-84 [
Abstract
] (
128
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全文
(
221
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