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Quick Search     Adv Search 2009 Vol. 23, No. 2 Published: 2009-02-01 Reviews Engineering Technology Basic Research Quality and Safety Processing Technology International Exchange Cultural Economics College Forum Animal & Veterinary        Cultural Economics 3 The Status Quo and Research of China's Meat Processing ZHOU Yingxia DOI: 10.7506/rlyj1001-8123-200902001 With China’s overall national strength increasing, we have great development in meat production and processing, especially in meat processing technology and quality. This article mainly introduce the developing actuality and the problems of China’s meat industry and the current development trend. 2009 Vol. 23 (2): 3-6 [Abstract] ( 134 ) 全文 ( 377 )        Basic Research 7 Development Situation and Influential Factors of Calf Beef LIN Li;WU Kexuan;LIU Shujie DOI: 10.7506/rlyj1001-8123-200902002 The calf beef classification and the present situation of Chinese calf beef industry development were introduced briefly, the influential factors of calf beef industry development was expounded. and using advanced calf beef production method was proposed to change the low using rate situation of our country’s calf, to enhance use benefits of beef production resource in our country, and to promote beef cattle breeding, the high quality and high efficiency specialized commodity production. 2009 Vol. 23 (2): 7-9 [Abstract] ( 130 ) 全文 ( 498 ) 10 Research Progress on the Calcium Chloride Treatment to Tenderize Beef QIU Yan;CUI Wei;CHEN Tao DOI: 10.7506/rlyj1001-8123-200902003 Tenderness is one of the most important quality of beef, and there are many factors affect it, such as beef itself, events before and after the slaughter, and whether be tenderized during processing, etc. Plenty researches show that calcium chloride treatment can improve beef tenderness, This review elucidated the progress on the application and mechanism of calcium chloride treatment to tenderize beef muscle, with a view to provide the reference to the study of tenderness in beef. 2009 Vol. 23 (2): 10-13 [Abstract] ( 140 ) 全文 ( 795 ) 14 The Test of Physiological and Biochemical Characterization on Staphylococcus from Fermented Sausage FAN Suqin;WANG Chengzhong;YU Gongming;CHEN Xinbing DOI: 10.7506/rlyj1001-8123-200902004 Using the traditional Chinese fermented sausages as sample, the experiment isolated the Gram-positive and touch-positive staphylococcus, and purified strains that was carried out by crossing plate method. A series experiments were maked out of to choose the bacteria which didn;t product mucilage, gas, color ,H2S,ammonia, didn’t bear the decarboxylase, could reduce nitrate at 15℃ and could grow when the pH were 4.5. Biolchemical appraisal proved that the bacteria possess the qualifications mentioned above were the excellent staphylococcus in ferment sausage. Finally, detected the growth curve and pH changes curve of 24 hours of the several advantage strains. 2009 Vol. 23 (2): 14-17 [Abstract] ( 102 ) 全文 ( 216 )        Processing Technology 18 Research on Isolation and Decolourization Technology of Antioxidative Porcine Hemoglobin Peptides SUN Qian;LUO Yongkang DOI: 10.7506/rlyj1001-8123-200902005 In order to fully excavate blood protein resources and develop the high added value blood protein deep processed product with health care function, this experiment adopted porcine blood as raw materials and porcine hemoglobin as research object, and this study adopted pepsin to hydrolyze porcine hemoglobin under pH1.6, enzyme/substrate=1.6%, temperature 40.4℃, time 60min. The hydrolysate was isolated and decolourized by hollow fiber ultrafiltration apparatus (molecular weight cutoffs: 10KDa, 5KDa and 3KDa, respectively) into 4 fractions (PHH-I: MWCO>10KDa; PHH- Ⅱ: 10KDa>MWCO>5KDa; PHH-Ⅲ: 5 KDa >MWCO > 3KDa; PHH-Ⅳ:MWCO<3KDa). The results showed that the color of fraction was gradually from dark to light with the molecular weight cutoff decreased. Fraction PHH- Ⅳ showed the strongest antioxidant activity. Its color was near colorless, transparent and limpidity and the sense quality was enhanced greatly. Fraction PHH- Ⅳ has enormous applied potentiality in the fields of function food, medicine and cosmetic industries. 2009 Vol. 23 (2): 18-20 [Abstract] ( 149 ) 全文 ( 211 ) 21 Preparation of Angiotensin-I Converting Enzyme Inhibition Peptides from Porcine Hemoglobin HU Xin;LUO Yongkang DOI: 10.7506/rlyj1001-8123-200902006 This experiment adopted six kinds of commercial protease Alcalase 2.4L, trypsin, pepsin, flavourzyme, nuetrase AS1398 and papain to hydrolyze porcine hemoglobin in optimum reaction conditions for 12 hours respectively, and the hydrolysates were assayed for the inhibitory activity of angiotensin-I converting enzyme (ACE) and the protein hydrolysis degree. The results showed that the ACE inhibitory activity of pepsin-derived hydrolysates was highest in all the proteases. The condition of enzymatic hydrolysis of pepsin was: substrate concentration was 5%, enzyme/substrate ratio was 3%, temperature was 37℃, pH 2.0, and in the 4th hour the inhibitory activity of ACE reached 81.10% and the degree of hydrolysis was 6.64%. 2009 Vol. 23 (2): 21-24 [Abstract] ( 158 ) 全文 ( 215 ) 25 The Initial Study of Fresh Keeping Technology of Partial Freezing for Fresh Pork SONG Huajing;LIU Xi DOI: 10.7506/rlyj1001-8123-200902007 The major study of this text is the quality changes of fresh pork during partial freezing at -2℃ to provide a theories basis for the its business subfreeing storage and fresh keeping.First by measuring freezing curve,we have that the freezing point of fresh pork is -1℃,to make sure that its congelation's ordering of the fresh pork is -2℃ again,so we can carry on a subfreezing storage and fresh keeping experiment at -2℃,to measure sensory assessment, physics and chemistry index(pH value,TVB-N value, WHC),bacteria counts every three day. By analyzing and comparing the change of these index in the subfreezing storage,the feasibility of fresh pork by partial freezing was discussed.The results showed as follows:along with the increment of the hoarding number,its bacteria counts,pH value and WHC all descend first after rises of trend,and partial freezing could restrain the growth of bacteria significantly, keep the TVB-N at relatively low level.The store time limit can reach to 20d above. 2009 Vol. 23 (2): 25-29 [Abstract] ( 139 ) 全文 ( 371 ) 30 The Application of Color Coupler in Meat Processing LI Leigang;WANG Xin;ZHANG Liping DOI: 10.7506/rlyj1001-8123-200902008 The traditional meat color coupler, nitrite easy to create blastomogen, to threaten homo-sapiens health seriously. The exploitation of color coupler to become emphasis of meat. The article reviewed the investigation and application of neotype color coupler, and approached the succedaneum of traditional color coupler. 2009 Vol. 23 (2): 30-32 [Abstract] ( 124 ) 全文 ( 281 )        Quality and Safety 33 Effects of Enhancement Solution Containing Triplephosphate and Spice on the Quality of Pork LI Hongmin;CHEN Tao;ZHANG Qing;ZHANG Jingxing;ZHANG Yang DOI: 10.7506/rlyj1001-8123-200902009 The objective of this study was to evaluate the effects of injection triplephosphate at post mortem on quality of pork. The pork was randomly divided into four groups and injected solution with different concentration of sodium tripolyphosphate (0, 0.2%,0.3%,0.4%) . After refrigerated at 4℃ for 72h,the tenderness, pH value, cooking yield and sensory evaluation were measured. The result indicates that the control treatment has lower cooking yield, worse flavor and is tougher than the other treatments. The cooking yield, flavor and tenderness improved when the concentration of the phosphate increased, but no differences in color was observed among all the groups. The results suggest that injection of the solution containing phosphate into muscle can improve the quality of pork. 2009 Vol. 23 (2): 33-35 [Abstract] ( 120 ) 全文 ( 295 ) 36 Fresh-Keeping Packaging Technology of Chilled Meat LI Peng DOI: 10.7506/rlyj1001-8123-200902010 Chilled meat has the characteristics of safety, tender and tasty. It must be the mainstream of raw meat consumption. Because of its high water activity and nutrient availability, chilled meat can be an excellent reservoir for foodborne pathogens and other spoilage microorganisms. The good freshkeeping packaging technology would keep chilled meat having better sanitation condition, lower juice loss and the normal color. 2009 Vol. 23 (2): 36-39 [Abstract] ( 127 ) 全文 ( 456 )        Animal & Veterinary 40 Comparision of Influence of Different Stunning Methods and the Halothane Genotype on Meat Quality and Incidence of Haemorrhages in Pigs DOI: 10.7506/rlyj1001-8123-200902011 Influence of stunning methods and the halothane genotype on meat quality and incidence of haemorrhages in pigs were studied, to guide the slaughtering industry how to control meat quality and reduce PSE(pale, soft, exudative) meat. 2009 Vol. 23 (2): 40-44 [Abstract] ( 123 ) 全文 ( 456 ) 45 Harmless Processing Test of Dog Meat with Trichinella Spiralis in the Northeast Regions FANG Fang DOI: 10.7506/rlyj1001-8123-200902012 The Northeast dog meat with trichinella spiralis is not strong to the high temperature resistivity and to low temperature resistivity. This dog meat with trichinella spiralis test result is: 1st, high temperature harmless processing experiment: the trichinella spiralis polypite heats up to 50℃ three minutes namely does not have the invasiveness. The trichinella spiralis dog meat sliced meat heats up to 55℃ five minutes namely does not have the invasiveness; 2nd, low temperature harmless processing experiment: The trichinella spiralis polypite froze - 17℃ continues two days namely not to have the invasiveness, the trichinella spiralis dog meat sliced meat freezes -20℃~-23℃ continues 106 days still to have the invasiveness. 2009 Vol. 23 (2): 45-47 [Abstract] ( 121 ) 全文 ( 240 ) 48 The Functionality Oligosaccharide of Applications in Animal Husbandry and Veterinary ZOU Lijuan DOI: 10.7506/rlyj1001-8123-200902013 The functionality oligosaccharide was one of oligosaccharides, that possesed speci fic physiology function, especially what man and animal could not absorption in intestinal tract and promoted proliferation of Bacillus bifidus, and beneficial with the healthy of intestinal tract. The functionality oligosaccharide as a new type of green additive, it could restrain the pathogenic bacterium on intestinal tract and as immunopotentiating agent. It could raise the day-weight and the palatability of forage on poultry and young stock, enhance the immunity of animal, defend the pathogenic organism infection, decurtate the time of treatment and rehabilitate. And it could displace the antibiotics in the definite condition. It had a world of dominances compare with the viable organism praeparatum, organic acid and enzyme. This text to summarize the physiologic function, application on forage, species and trend of the future study of functionality oligosaccharide. 2009 Vol. 23 (2): 48-52 [Abstract] ( 102 ) 全文 ( 257 )        Engineering Technology 53 Using New Sterilizing Technology in Modified Atmosphere Package LIU Qian;LI Xin DOI: 10.7506/rlyj1001-8123-200902014 This passage mainly introduced using UV and Ozone sterilizing technology in modified atmosphere package, summarized mechanism, characteristic and influence factors of this two sterilizing technologies. And its potential development tendency was also introduced, provide expedient reference value of develop modified atmosphere package in our country. 2009 Vol. 23 (2): 53-56 [Abstract] ( 108 ) 全文 ( 196 ) 57 Antimicrobial Packaging Technique and Its Application in Fresh Meat BI Haidan DOI: 10.7506/rlyj1001-8123-200902015 In the paper, in order to elaborated reasearch content and status of antibacterial packaging technique in the food industry, the mechanism of antimicrobials, antibacterial agent types, antimicrobial packaging system design, antibacterial agent migration and antimicrobial packaging technology aspects were expounded; and also discussed the application progress of the antimicrobial packaging technology in meat fresh, and finally put forward development prospects. 2009 Vol. 23 (2): 57-61 [Abstract] ( 119 ) 全文 ( 280 ) 62 The Application of Electrical Processes in Food Industries GONG Xiao;FU Xiaofen;HUANG Qin DOI: 10.7506/rlyj1001-8123-200902016 Various electrical processing was enumerated in the food industry today. In this paper, the mechanism of action was introduced, and the applications in food processing were reviewed orderly. 2009 Vol. 23 (2): 62-66 [Abstract] ( 116 ) 全文 ( 828 )        College Forum 67 Study on Applications of Ultrasound in Food Industry ZHOU Li DOI: 10.7506/rlyj1001-8123-200902017 ln this paper the author summarizes the basic principle and the characteristics of ultrasonic technology. The use of ultrasonic technology in livestock products that include dairy products，egg products and alcohol productsare reviewed. And the development of ultrasonic technique was proposed. 2009 Vol. 23 (2): 67-71 [Abstract] ( 121 ) 全文 ( 558 ) 72 Application of Active Packing in Meat Products for Preservation LING Jing DOI: 10.7506/rlyj1001-8123-200902018 The active packing is a new food packing system, and an extremely challenging technique, which could have a significant impact on food shelf-live extension and food safely. Application of the active packing can inhibit the microbial growth to improve the safeties and qualities of food. This article mainly introduced the food active packing and the application in meat products for preservation. 2009 Vol. 23 (2): 72-76 [Abstract] ( 134 ) 全文 ( 351 )        Reviews 77 Study on Technology of Aquatic Product Processing Aids Tea Polyphenols Microencapsulation LU Yi;XIE Chao DOI: 10.7506/rlyj1001-8123-200902019 To improve the effect of tea polyphenols on aquatic product fresh-keeping, this experiment study the technology of tea polyphenol microencapsulation.Using arabic gum and gelatin, produce Tea Polyphenols Microencapsulation . Result of the experiment show that the best technics is: dissolve 2.5g arabic gum into 50ml 60℃ distilled water, add tea polyphenol 2.5g, and then add 50m1 5% gelatin after rubbing and emulsification, refrigerate blow 10℃ whipping in ice water separated by beaker. Then add 2.5m1 formaldehyde diluted by 2.5m1 distilled water, whipping 15min, accommodate pH to 8-9 by some 20% sodium hydroxide thick liquor, go on whipping to cool for 30min, then rest, filtrate, desiccate, you made it. This produce technology is very simple and has a good reproducibility. 2009 Vol. 23 (2): 77-79 [Abstract] ( 136 ) 全文 ( 310 ) 80 The Application of the Natural Antioxidant Rosemary in Animal-derived Food SHI Jing;WANG Jinmei DOI: 10.7506/rlyj1001-8123-200902020 Rosemary extracts is a natural antioxidant that has a good antioxidative activity. This article summarizes the antioxygenic property and action mechanism of Rosemary extracts, then detailedly introduces the application of Rosemary which is used in the animal-derived food, and finally outlooks of the prospect of Rosemary. 2009 Vol. 23 (2): 80-83 [Abstract] ( 134 ) 全文 ( 808 ) 84 Research Work on Yeast Extract QIAN Min;BAI Weidong;CAI Peidian;XIAO Yanqing DOI: 10.7506/rlyj1001-8123-200902021 Yeast extract is a new generation of high-level natural sauce with a set of nutrition, health and seasonings. In this article,the definition, nutritional characteristics, the role in meat products and mechanism of yeast extract were depicted in detail;at last, the research of yeast extract and its application were discussed. 2009 Vol. 23 (2): 84-88 [Abstract] ( 121 ) 全文 ( 1008 )        International Exchange 89 Nondestructive Testing Techniques for Quality Detection of Meats KONG Xianqin;HUANG Suzhen DOI: 10.7506/rlyj1001-8123-200902022 At present, some foreign researchers of meat industry developed countries are studying and applying nondestructive testing techniques to detect meat quality. In our country, these techniques are seldom used besides some techniques using electromagnetic properties. This paper introduces some modern nondestructive testing techniques for quality detection of meat, such as Supersonic wave,electronic Nose, electromagnetic method, near infrared, Raman Spectroscopy and computer vision technology. These techniques can meet the requirements of high speed and high accuracy on line detection of meat. Besides, further research and possible applications are also discussed. 2009 Vol. 23 (2): 89-91 [Abstract] ( 111 ) 全文 ( 194 )

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