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Quick Search     Adv Search 2009 Vol. 23, No. 3 Published: 2009-03-01 Reviews Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 Making Meat Color and Fat Color Standard Map of Molar Grade Standard of Yanbian Cattle ZHAN Fengjun;ZHANG Kangkang;WANG Haili;LIANG Chengyun DOI: 10.7506/rlyj1001-8123-200903001 The purpose of this article was to make Yanbian cattle flesh and fat color standard map.In order to provide a prerequisite for the body grade standard of Yanbian cattle.then,this paper promoted Yanbian cattle industry to go to the standardized’scientific and industrial path. 2009 Vol. 23 (3): 3-5 [Abstract] ( 135 ) 全文 ( 209 ) 6 Actualities of Islamic Low-temperature Beef and Mutton Industries in Ningxia ZHANG Ying;JIN Wengang;BAI Jie DOI: 10.7506/rlyj1001-8123-200903002 Islamic beef and mutton is the Ningxia Hui Autonomous Region with ethnic characteristics of industries,its unique conditions.At present,Ningxia islamic beef and mutton in the production and processing there are still many problems.All along,all high-temperature meat dominant market. Consumer awareness of the low-temperature meat is not enough.Therefore,there is a great low-temperature meat market prospects,this article by introducing low-temperature islamic beef and mutton in Ningxia on the market at home and abroad for analysis. 2009 Vol. 23 (3): 6-8 [Abstract] ( 109 ) 全文 ( 215 ) 9 Scientific Outlook on Development Viewed from Clenbuterol Hydrochloride Event GUO Xiduo DOI: 10.7506/rlyj1001-8123-200903003 This article describes the causes of the incident Clenbuterol,and for its state,dangerous and suggestions,as well as to people’s painful lessons.(1) To be clear understand that"Clenbuterol"health hazards;(2) To maintain the seriousness of science;(3) To understand the complexity and extensiveness of the"Clenbuterol";(4) To crack down the"Clenbuterol"crime. 2009 Vol. 23 (3): 9-13 [Abstract] ( 133 ) 全文 ( 33 )        Processing Technology 14 The Effect of Chopping Condition and Additive on the Quality of Emulsification-type Meat Products LIU Didi;KONG Baohua DOI: 10.7506/rlyj1001-8123-200903004 Chopping in the production of emulsification-type meat product plays a very important role, if the technological parameter changes a little,the product quality will has a very tremendous influence. Therefore,the research on chopping appears especially important to enhance the quality of product. This article introduced the research development of chopping in the processing of emulsification-type meat product from the aspects of the purposes and principles of chopping,effects on the product and so on.This article also discussed and summarized the factors which effect chopping,and the optimal processing parameters were obtained.It will be significant to enhance the quality of emulsification-type meat product,and also can provide technical support and theory instruction. 2009 Vol. 23 (3): 14-18 [Abstract] ( 144 ) 全文 ( 456 ) 19 Research Progress of Porcine Hemoglobin Discoloration Technique ZHANG Fengying;LI Cheng DOI: 10.7506/rlyj1001-8123-200903005 This paper mainly introduced the research progress of porcine hemoglobin discoloration technique,compared some discoloring methods,and that showed enzymolysis research has great produce values. 2009 Vol. 23 (3): 19-22 [Abstract] ( 115 ) 全文  ( 162 ) 23 The Study and Quality Control on Salted Pig Liver and Intestines SUN Haijiao;HUANG Aixiang;SU Linlin;GU Dahai;SHI Chongying;LI Yongqiang DOI: 10.7506/rlyj1001-8123-200903006 The salted pig liver and intestines is one of famous and traditional animal products in Yunnan province,There is no study on it recently.In this paper,the modified processing technology of salted pig liver and intestines was studied,the modified formula and processing were 5%-8%salt and 6%chili,the addition of starter culture of L.bulgaricus and Streptococcus thermophilus improved the color,flavor, and shorted the processing time,there was traditional products characteristic after 7 days fermentation, but excessed starter culture and longer fermentation time are harmful to product quality,the physic-chemical parameter of product were about were about pH 3.3-4.8,and total bacterium counts 4.4×10~6～1.01×10~8 cfu/g that met the Chinese milk drink standard. 2009 Vol. 23 (3): 23-26 [Abstract] ( 128 ) 全文 ( 171 ) 27 The Color and Antioxidant Properties of the Kimchi Fermented Beef Jerky and Traditional Beef Jerky During Storage HUA Jingzhong;LIU Xiaoxiao;WANG Fang;LIANG Chengyun DOI: 10.7506/rlyj1001-8123-200903007 The color and antioxidant properties were evaluated between fermented beef jerkys and traditional beef jerky during storage.Kimchi Fermented beef jerkys were divided that one was based on pickle juice.Then,two kinds of beef jerky were took into 4℃refrigerator for 6 month.And pH value, TBA value and color were determined each month.The result indicates that pickle juice fermented beef jerkys’CIE a* value was remarkable lower than traditional beef jerky(P<0.05),and fermented beef jerkys’TBA value was remarkable lower than traditional beef jerky(P<0.05). 2009 Vol. 23 (3): 27-29 [Abstract] ( 112 ) 全文 ( 224 ) 30 Influence of Different Ingredients on the Quality of Chicken Meatball SUN Jingxin;LEI Tiantian;DING Cuiyun;LUAN Xiangxiu;LI Shaolin DOI: 10.7506/rlyj1001-8123-200903008 In this paper,chicken meatballs were processed with fresh grade breast.Influence of soyabean protein’starch,composite phosphate and water content on the texture characteristics and sensory properties of chicken meat ball was studied through orthogonal experiment.When the optimum ingredients were determined,vegetables were added.The optimal conditions of processing chicken meatball were determined by the orthogonal experiment.The optimal conditions were as follows:The optimum ingredient is:soyabean protein(3%),starch(6%),composite phosphate(0.2%) and water(35%).The cohesiveness,resilience,adhesiveness and chewiness properties of chicken meatball were significantly modified with the addition of soyabean protein,starch,composite phosphate and water,and their sensory properties were also excellent with this ingredient. 2009 Vol. 23 (3): 30-33 [Abstract] ( 149 ) 全文 ( 340 ) 34 The Research of Fruit-fish Cake FANG Lei DOI: 10.7506/rlyj1001-8123-200903009 The paper introduce simply the technics and process point of the traditional fish cake,present the fruit-fish cake’s investigate,describe the background and contrive of the new product,analyze the market of it,and confirm the primary problem of its reaseach in future. 2009 Vol. 23 (3): 34-36 [Abstract] ( 141 ) 全文 ( 275 )        Quality and Safety 37 The Application of HACCP System in Beef Cattle Slaughtered and Processing Both at Home and Abroad WEI Wenping;LIANG Chengyun;LIU Xiaoxiao;HUANG Jinzhu DOI: 10.7506/rlyj1001-8123-200903010 HACCP system for its systemic strong,well-structured,the application of a wide range of preventive advantages of all walks of life have been widely used to protect the quality and safety.This paper reviews the application of HACCP system in beef cattle slaughtered and processing both at home and abroad,to provide a theoretical basis for the formulation of beef cattle. 2009 Vol. 23 (3): 37-41 [Abstract] ( 128 ) 全文 ( 373 ) 42 The Bacteria in Meat and Meat Products LI Xiaobo DOI: 10.7506/rlyj1001-8123-200903011 The bacteria is a pronucleus microorganism,which form is small and simple in nature,the most widely distributed,the largest number.The spoilage of food was mainly due to the bacteria. Therefore,This paper summarized the morphology,structure,propagation of bacteria and the characteristics of ordinary bacteria in meat and meat products.It could provide a theoretical basis for controlling bacteria in meat and meat products. 2009 Vol. 23 (3): 42-46 [Abstract] ( 110 ) 全文 ( 277 )        Analysis & Detection 47 Sensory Analysis and Application in Meat Indrusty WEI Naijie DOI: 10.7506/rlyj1001-8123-200903012 Sensory analysis is an important sensory theory.Because people pay more attention on the meat sensory attributes,sensory analysis are widely used in the meat industry.In this paper,the definition and main methods of sensory analysis and the application in meat indrusty are reviewed.The problem of sensory analysis existed in meat industry was also reviewed. 2009 Vol. 23 (3): 47-50 [Abstract] ( 130 ) 全文 ( 361 ) 51 Extraction Crude of Thrombin from Sheep Blood XU Guihua;YU Ying DOI: 10.7506/rlyj1001-8123-200903013 This work extracted thrombin from sheep blood.In the meantime,the effects of temperature, concentration,pH and time on the experimental results were analyzed.The optimal conditions for thrombin extraction are as follows:temperature 30(?),concentration 1%,pH 5.3,and time 1.5h.And these conditions were verified. 2009 Vol. 23 (3): 51-53 [Abstract] ( 119 ) 全文 ( 157 ) 54 Review of the Techniques for Measuring Water-holding Capacity of Meat and Meat Products LI Hongmin;CHEN Tao;LU Jie;ZHANG Jingxing;ZHANG Yang DOI: 10.7506/rlyj1001-8123-200903014 This article reviewed the methods of measuring water-holding capacity of meat and meat products and evaluated the characteristic of all methods.Considering the development of meat industry, EZ-drip loss and NMR method were suitable for measuring the WHC of the fresh meat and Napole yield and cooking loss were suitable for measuring the WHC of the meat products. 2009 Vol. 23 (3): 54-58 [Abstract] ( 147 ) 全文 ( 368 )        College Forum 59 The Use of Chemicals as Food Preservatives in Meats Preservation DU Bingbing;XU Zhenhui DOI: 10.7506/rlyj1001-8123-200903015 The use of chemical preservatives is wide.Through introducting the principle,kind and the situation of use,the development trend of chemical preservatives in meats preservation is forecasted. 2009 Vol. 23 (3): 59-63 [Abstract] ( 125 ) 全文 ( 525 ) 64 Application of Biologic Preservative Agent in Meat Products (I) Streptostacin Lactic Acid and Natamicy DIAO Jingjing DOI: 10.7506/rlyj1001-8123-200903016 Streptostacin lactic acid and Natamicy belonged to biologic preservation.The paper described structure and physico-chemical property of streptostacin lactic acid and natamicy,recommended the mechanism of antibiotic and the safe,expounded the application of natamicy in meat products. 2009 Vol. 23 (3): 64-69 [Abstract] ( 167 ) 全文 ( 361 )        Reviews 70 Research and Prospect of the Quality of Chilled Meat HU Hongyan;YAO Ping;ZHANG Huiyun;KANG Huaibin DOI: 10.7506/rlyj1001-8123-200903017 The paper overviewed the research situation of chilled meat at home and abroad,and questions of production and consumption of chilled meat were analyzed also.Further more,the development prospect of chilled meat were forecasted.This review will give some reference on the development and research of chilled meat. 2009 Vol. 23 (3): 70-73 [Abstract] ( 141 ) 全文 ( 250 ) 74 The Discuss on Sterilization of Meat and Meat Products Using Supercritical Carbon Dioxide SUN Yuanyuan DOI: 10.7506/rlyj1001-8123-200903018 Supercritical carbon dioxide which is considered to be a effective bactericide can be used in meat and meat products,this paper mainly introduced the Bactericidal effect of supercritical carbon dioxide and the effect of supercritical carbon dioxide on meat quality.In addition,this paper looked into the future prospects for the development of supercritical carbon dioxide in the meat industry. 2009 Vol. 23 (3): 74-77 [Abstract] ( 126 ) 全文 ( 192 ) 78 Research on Aminofusin Chelated Calcium of Animal Skeleton HUANG Suzhen;YANG Guosheng;ZHU Yingchun;BAI Jian DOI: 10.7506/rlyj1001-8123-200903019 Aminofusin Chelated Calcium was produced by reaction chelating with calcium of animal skeleton and digest of bean cake.It is good for organism to digest and absorb.At the same time,it can prompt appetite and provide organism some kinds of amino acids those are necessary and nutritional ingredient.The result shows that the best parameter of Aminofusin Chelated Calcium produce craft is: aminofusin:calcium=5:1,pH=7.9,temperature=45℃.At this condition,the complexation rate is highest(72.86%). 2009 Vol. 23 (3): 78-82 [Abstract] ( 111 ) 全文 ( 275 ) 83 The Bioactive Components from Marine Fish Processing By-products WANG Zhenhua DOI: 10.7506/rlyj1001-8123-200903020 It was founded that Marine fish processing byproducts were rich in nutritional components such as protein,amino acid,vitamin,mineral matters,unsaturated fat acid and so on,which can be processed into natural fuctional foods.In this review,the recent research about these bioactive compounds and their applications were introduced. 2009 Vol. 23 (3): 83-85 [Abstract] ( 130 ) 全文 ( 282 )        International Exchange 86 Study on the Species-related Flavors and the Ways to Improve the Acceptability of Mutton ZHANG Xuemei;YANG Yong;LIU Shuliang;YE Jingsong DOI: 10.7506/rlyj1001-8123-200903021 The compounds that are responsible for the species-related characterizing flavors of mutton were reviewed, and the article also introduced some usual methods used now to reduce the odor of mutton. Short branched-chain fatty acids such as 4-methyloctanoic acid; 4-methylnonanoic acid and so on were considered the main compounds that were responsible for the species-related flavors of mutton. The methods that were used to improve the flavors include Chinese traditional ways, the physical and chemical ways and microbiological ways, but, there was not an effective method to industrialized produce at present. 2009 Vol. 23 (3): 86-89 [Abstract] ( 119 ) 全文 ( 205 )

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