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Quick Search     Adv Search 2009 Vol. 23, No. 1 Published: 2009-01-01 Reviews Engineering Technology Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 The Situation and Trends of Northern Meat Market SUN Haijiao;SU Linlin;GU Dahai DOI: 10.7506/rlyj1001-8123-200901001 Our country is a meat-producing country, and the consumption is very large.But judging from the current,the whole level of industry is still not high, this is not only reflected in the number of too much meat processing enterprises, backward technology and equipment, innovation and economic strength is not strong. But in the logistics and distribution, fresh packaging, marketing and so on are all behind the traditional way still dominant. There is no modern operating system. Therefore this article analysis on the meat market status in the north of china, and described the taste of the north, analysis of the meat processing industry in the near future. 2009 Vol. 23 (1): 3-5 [Abstract] ( 136 ) 全文 ( 226 ) 6 Feasibility Analysis of Pork Traceability System Based on Wholesale Market ZHU Min DOI: 10.7506/rlyj1001-8123-200901002 In recent years, food security problems occur frequently, particularly the melamine contamination incident triggered a whole society’s debate over food security. However, this is a very perplexing problem of how to implement. We should take advantage of successful experience of informationization construction in wholesale market, carried out by the government-led reform of the regulatory system and technology , and improve the pork traceability system as a breakthrough point in order to solve the problem of monitoring agricultural products security. 2009 Vol. 23 (1): 6-8 [Abstract] ( 107 ) 全文 ( 305 )        Processing Technology 9 Study on the Effect of Sausage Product Texture by Plasma Protein Isolate FAN Suqin;CHEN Xinbing;YU Gongming;WANG Chengzhong DOI: 10.7506/rlyj1001-8123-200901003 The experiment with pork as the main raw material and blood plasma protein isolates as the main additive, designs different formula then made texture effects by determining the components of enema. The optimal formula is minced meat ratio 3:7, plasma protein isolate 3%, composite phosphate 0.3%, and sodium nitrite content 0.001%,which determined by orthogonal experiment. 2009 Vol. 23 (1): 9-11 [Abstract] ( 138 ) 全文 ( 250 ) 12 The Technology of Recreation Foodstuff Produces of Anglerfish Skin by Microwave Puffing QIU Lianlian;XIE Chao DOI: 10.7506/rlyj1001-8123-200901004 The anglerfish is delicious, and if make to be the convenience food can broaden the processing manners of anglerfish, improve the quality, and enhance the economic value, enriches the variety of our China’s fish market , satisfy the majority needs of different consumer groups. Based on experiment, the best conditions about the snack food of the anglerfish skin by microwave puffing are as follows: the water content should be kept at about 20% after dealing with the anglerfish raw material, the final temperature is from 120-140℃ after microwave modification. In this condition, the snack food of the anglerfish skin by microwave puffing is straw yellow with a pure color, fine delicious, crisp frailty and has special pure fragrance, snack food of the anglerfish skin achieve to the best quality. 2009 Vol. 23 (1): 12-13 [Abstract] ( 151 ) 全文 ( 279 )        Quality and Safety 15 Microbial Control of Meats LI Baozhen DOI: 10.7506/rlyj1001-8123-200901005 The meats modification of corruption is mainly caused by microbes, this article identified mainly introduced three basic strategies of how to control meat microorganism, that is to prevent the growth of microorganisms, to kill microorganisms, to promote the growth of beneficial microbes so that to inhibit the growth of harmful microorganisms, and focus on the various control measures. 2009 Vol. 23 (1): 15-21 [Abstract] ( 126 ) 全文 ( 291 ) 22 Function of Meat Mincing Techniques During Pasteurized Meat Products GAO Xiaoping;HUANG Xianqing;LI Miaoyun;LIU Yanxia DOI: 10.7506/rlyj1001-8123-200901006 Mincing is a major working procedure during pasteurized meat products. Production quality affected by mincing time, mincing temperature, mincing order, mincing degree and attentive proceedings were summarized in this paper. 2009 Vol. 23 (1): 22-24 [Abstract] ( 110 ) 全文 ( 555 ) 25 Application of Cold Bind Agent to Restructured Fresh Beef HUANG Li;KONG Baohua;MA Fujun;CHEN Lidong;KUANG Yunfeng DOI: 10.7506/rlyj1001-8123-200901007 The aim of this study was to investigate the effects of Transglutaminase(TG)and Sodium Casetnate(SC)as cold-binding agent.The ratio of SC to TG was tested, and the quantiity added to the meat also studied.When the ratio of SC to TG was 4, and total quantity added to meat was 1.2%, the binding results were best by tension test and sensory evaluation test. 2009 Vol. 23 (1): 25-28 [Abstract] ( 130 ) 全文 ( 311 ) 29 Development and Application of Fresh Meat Preservation Technology LI Aizhen;SHAO Xiuzhi;CHEN Yanglou DOI: 10.7506/rlyj1001-8123-200901008 With the development of science and technology,the fresh meat technology also expanding in it’s field . So far there have been a variety of meat preservation techniques.This paper comprehensive summarize the development and application of modified atmosphere packaging and vacuum-packed for fresh meat preservation technology, put forward the future direction of research and practical significance, they are also the development trend of fresh meat. 2009 Vol. 23 (1): 29-32 [Abstract] ( 145 ) 全文 ( 383 ) 33 Common Security and Measures in the Meat and Meat Products WANG Jinmei;SHI Jing;LI Ruixiao DOI: 10.7506/rlyj1001-8123-200901009 This article introduces some common health and safety issues exist in meat and meat products from the aspects of microbial contamination, toxic and hazardous compounds in the meat, as well as some security risks in packaging materials. Besides, it brings forward appropriate measure to deal with the common security and sanitation problems in the meat and meat products. 2009 Vol. 23 (1): 33-35 [Abstract] ( 190 ) 全文 ( 258 )        Analysis & Detection 36 Separation and Identification of Pediococcus from Northern Chinese Sausage XU Shiming;XU Dongxue;JU Bao DOI: 10.7506/rlyj1001-8123-200901010 The separation, screening and identification of Pediococcus from Northern Chinese Sausage were investigated. 5 Pediococcus were identified in order to develop fine fermentation agent. Refers to "TAXONOMIC OUTLINE OF THE PROKARYOTES" ,the initial appreciation was manifested that R1 was Pediococcus acidilactici; R4 was Pediococcus xylosus; R2, R5, R10 was Pediococcus dextrinicus. 2009 Vol. 23 (1): 36-39 [Abstract] ( 115 ) 全文 ( 247 ) 40 Improvement of the Formula for Chicken-like Flavor Prepared by Maillard Reaction and the Corresponding Flavor Compositions SUN Jing;YANG Ergang DOI: 10.7506/rlyj1001-8123-200901011 The optimization for chicken-like flavor formula by Maillard Reaction was made in this study. The effects of the addition of VB1, chicken fat, HVP and amino acids containing no sulfur element were determined. The result showed that 3.37 g VB1, 3 g chicken fat, 4 g HVP, Gly:Ala (Moore ratio)= 1:2, (Gly + Ala):cysteine (Moore ratio) = 1:1 were the optimal additions. Flavor compositions studying of cooked chicken meat and Maillard Reaction product was carried out under a SPME (solid phase microextraction)-GC/MS system. 31 volatiles were identified in the cooked chicken meat, and 56 volatiles in the Maillard Reaction product, respectively. The latter product contained 11 alcohols, 7 aldehydes, 4 kentones, 6 esters, 6 furan, 5 thiazole, 2 pyrazine, and 3 pyrrole, where 17 volatiles in the studied Maillard Reaction product were the same as the cooked chicken meat. In addition, some character volatiles of chicken meat-like flavor and meat-mike flavor were analyzed, which were nonanal, lactone, furan-1-2-penthyl, and 4-methyl-5-thiazole ethanol. 2009 Vol. 23 (1): 40-47 [Abstract] ( 129 ) 全文 ( 345 ) 48 Enzyme-linked Immunosorbent Assay of Antibiotics in Meat Products Detection YU Ying;XU Guihua DOI: 10.7506/rlyj1001-8123-200901012 This paper reviews the principle of enzyme-linked immunosorbent assay, problems in meat products ,and the application of ELISA in the detection of antibiotic in meat products analysis. 2009 Vol. 23 (1): 48-51 [Abstract] ( 109 ) 全文 ( 266 )        Engineering Technology 52 Application Status of Biotechnology in Muscle Food BI Haidan DOI: 10.7506/rlyj1001-8123-200901013 Biotechnology is considered as one of four pillars in science and technology, it closed related with the national economy and the people's livelihood, and it was regarded as the core of the world knowledge economy in the 21st century. In the paper, biotechnology such as gene engineering, enzyme engineering, fermentation engineering and cell engineering in the fields of muscle food industry are reviewed. 2009 Vol. 23 (1): 52-56 [Abstract] ( 99 ) 全文 ( 472 ) 57 The Specific Property of Food Irradiation Technology and Its Application in Meat Products HAN Jing;LI Kaixiong;LI Lihua DOI: 10.7506/rlyj1001-8123-200901014 The specific property of irradiation technology and the influence of its application on the meat product microorganism and meat quality were elaborated. The quality control measures were provided; the safety of meat products by irradiation was acknowledged and some examining methods in common use were introduced. Finally, the article summarizes the primary direction of food irradiation storage in meat products. 2009 Vol. 23 (1): 57-62 [Abstract] ( 129 ) 全文 ( 841 )        College Forum 63 The Influence of High Hydrostatic Pressure Technology on Meat Quality JIN Wengang;BAI Jie DOI: 10.7506/rlyj1001-8123-200901015 High Hydrostatic pressure technology is one of the attention-paying physical food processing methods nowadays. In this article, principles of high hydrostatic pressure technology were briefly introduced; various influences of high hydrostatic pressure technology on quality of meat products were generally reviewed; some measures associated with enhancing high hydrostatic pressure technology performance were summarized; the application prospect of the high hydrostatic pressure technology in meat industry were also finally made. 2009 Vol. 23 (1): 63-68 [Abstract] ( 118 ) 全文 ( 345 ) 69 The Application of High-intensity Pulsed Electric Fields in Food Preservation LING Jing DOI: 10.7506/rlyj1001-8123-200901016 The high-intensity pulse electric field is a new technology to food preservation. It can overcome the disdvantage of thermal stenlization and has the characteristics of short processing time, energy-saving and not destroying the flavor and taste nutrition of fresh food. This article mainly introduced the structure of HPEF device, HPEF sterilizing mechanism and effection, the application in food, the influence to food quality and the proposed forcast and development. 2009 Vol. 23 (1): 69-73 [Abstract] ( 135 ) 全文 ( 337 )        Reviews 74 A Review of Addition of Phosphates in Food Muscle Induction JIN Hongguo;PENG Zengqi DOI: 10.7506/rlyj1001-8123-200901017 Several commercially phosphates as indispensable food additives in food processing is widely used to enhace the quality of muscle foods, in the world,such as tetrasodium pyrophosphate,sodium tripolyphosphate and glass phosphate. Phosphate as a quality booster have many functions in meat processing.Dynamic monitoring of hydrolysis phosphates were studied by means of 31P NMR, to provide evidence for mechanism of phosphates additive in meat. The anthor also introduce interaction between phosphates and proteins. 2009 Vol. 23 (1): 74-77 [Abstract] ( 147 ) 全文 ( 1012 ) 78 The Application of Spice in Meat Products ZHANG Tianjing;GU Yuan;LU Caixia DOI: 10.7506/rlyj1001-8123-200901018 This paper reviews history, definitions, forms of the spices, and analyzes the spices of the use of principles, methods in the meat products, and puts forward the current problems and prospects. 2009 Vol. 23 (1): 78-81 [Abstract] ( 119 ) 全文 ( 481 ) 82 Research Progress on the Novel Preservative of Chilled Meat HUANG Wei DOI: 10.7506/rlyj1001-8123-200901019 This paper reviewed the latest research progresson preservative for chilled meat. Biological fresh-keeping agent, natural fresh-keeping agents and coating fresh-keeping agent and their principle, development and application were provided in this article. Otherwise, Nisin and Lysozyme were presented detailedly. Also the application status and trends of the technology were analyzed so to lay a foundation and reference for further study and production. 2009 Vol. 23 (1): 82-84 [Abstract] ( 124 ) 全文 ( 274 )        International Exchange 85 The Current Situation of Meat Products WANG Panpan DOI: 10.7506/rlyj1001-8123-200901020 Meat products are indispensable food resource in human life. The safety of meat products has great influential in human body health. This article reviewed the present situation, problem and countermeasure of meat product’s safety system. 2009 Vol. 23 (1): 85-87 [Abstract] ( 117 ) 全文 ( 234 )

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