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2008 Vol. 22, No. 1
Published: 2008-01-01
Reviews
Basic Research
Analysis & Detection
Processing Technology
Animal & Veterinary
Reviews
3
Microorganisms in Fermented Meat Products and its Impactings on the Flavor
CHU Fu-juan,KONG Bao-hua
DOI: 10.7506/rlyj1001-8123-200801001
The article described some commonly adopted microbes in fermented meat products and their functional properties.The flavor matter formed in the fermentation process and its effects to the products was also reviewed.
2008 Vol. 22 (1): 3-6 [
Abstract
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146
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全文
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291
)
7
Research Progress on Influencing Factors of Chicken Quality
Xiang Yang;Ling Jing
DOI: 10.7506/rlyj1001-8123-200801002
This paper summarized various influencing factors of quality of chicken from an early ages′ growing condition to processing,including circumstance situation of growing chickens,diet condition and tenderizing measures(antistaling agent,influence of radiation preservation,high pressure and heat combinative process),and elaborated their functional behaviors as well as influenced mechanism toward chicken,providing reference for further study on the quality of chicken.
2008 Vol. 22 (1): 7-10 [
Abstract
] (
121
)
全文
(
516
)
Basic Research
11
Biological Character and Avidity Regulation of μ-Calpain
Li Lan-hui;Li Xiang-long;Zhou Rong-yan;Zhang Zhi-sheng
DOI: 10.7506/rlyj1001-8123-200801003
u-calpain plays an important role in the muscle fiber proteolysis leading to the conversion of muscle to meat.pH,ionic strength and calpastatin played a key role in affecting activity of u-calpain and meat tendnizeration.Relation of gene variation of u-calpain and meat tenderness reflected the molecular basis of meat quality.Muscle fiber type also affected meat tenderness,which implied the activity of u-calpain effect the meat tenderness.
2008 Vol. 22 (1): 11-14 [
Abstract
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122
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全文
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203
)
15
Characteristics of Transglutam inase and Application in Meat Products
Weng Hang-ping
DOI: 10.7506/rlyj1001-8123-200801004
Transglutam inase is a kind of transferring enzyme that catalyzes the acyl transfer reaction.Covalent cross-linkings are formed among various protein molecules or inside protein molecules by transglutam inase.The structure and function of protein were improved by forming crossed band.The article discusses characteristics of transglutam inase and the mechanisms of reaction,and also summarizes its application in meat products industry.
2008 Vol. 22 (1): 15-17 [
Abstract
] (
143
)
全文
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918
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18
Formation and Mechanism of N-nitrosamines as Related to Factors in Meat Products
Sun Jing;Huan Yan-jun;Lu Rui-qi
DOI: 10.7506/rlyj1001-8123-200801005
The role of nitrite which is not substituted by other additives in meat and meat products is to prevent the growth of Clostridium botulinum and to develop attractive color.However,nitrosamines are formed during the presence of nitrite in the cured meat.This article summarizes the history and present current as well as future developmentof the worldwide studies of mechanism of N-nitrosamine formation.The factors affecting the formation of nitrosamines are also discussed in detail.
2008 Vol. 22 (1): 18-23 [
Abstract
] (
135
)
全文
(
666
)
Processing Technology
24
Study on the Extraction Technology of Heme Iron by Distillation
HU Xin;LUO Yong-kang
DOI: 10.7506/rlyj1001-8123-200801006
In this paper,frozen yak blood cell fluid was taken as the raw material,taking heme iron to the yield and the content of iron as indicators,we studied the affection of the heme iron in the rate and the percentage of iron content caused by different pH values and different acetone and blood fluid volume ratio and got the optimum conditions for distillation extraction techniques of iron-porphyrin
2008 Vol. 22 (1): 24-26 [
Abstract
] (
128
)
全文
(
161
)
27
Integrated Utilization of Bone and Meat of Stock and Poultry
Xu Xiong;SUN Ling-Xia;LI Miao-yun;LIU Yan-xia;ZHAO Gai-ming
DOI: 10.7506/rlyj1001-8123-200801007
The dynamic and the primary content of study on comprehensive utilization of bone and meat of stock and poultry at home and abroad were summarized; The potentiality and the problem of development about bone and meat of stock and poultry in China were analyzed;The necessary of integrated utilization of bone and meat of stock and poultry and its broad development prospect were demonstrated
2008 Vol. 22 (1): 27-30 [
Abstract
] (
117
)
全文
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369
)
31
On the Bone Paste Fermented by lactic Acid Bacteria
XIANG Cong;MA Mei-hu;HU Zi-ji
DOI: 10.7506/rlyj1001-8123-200801008
In this experiment,two lactic acid bacteria are used to ferment bone paste.Bone paste with different concentrations and different granularities is permented by lactic acid bacteria at different times,from which we can get a conclusion of the best conditions when the lactic acid bacteria fermented bone paste produce calciumions at certain time and with certain concentrations of bone paste.The study on bone paste liquid fermented by lactic bacteria L.b∶S.t=2:1showed that the optimization of the manufacturing procedure:sugar concertration 5%,lactic bacteria 3%,diameteria of bone power 120,initial intakes of bone power 20%.
2008 Vol. 22 (1): 31-36 [
Abstract
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139
)
全文
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470
)
37
The Technology of Snakehead Recreation Foodstuff Processing
Xie chao;Wang yang-guang
DOI: 10.7506/rlyj1001-8123-200801009
Snakehead meat tests flesh and smell of fresh is beautiful,So process it into the convenience of the foodstuff of the slices of meat and so on.It will be wide for the low value Snakehead process the way,improvement the quality of processes,and it has gone up Snakehead the value of economy,enrich the market of slices of fish meat of our country variety,meeting the demand of different consumptive group.
2008 Vol. 22 (1): 37-39 [
Abstract
] (
137
)
全文
(
238
)
40
The Technology of Sichuan Flavor Bittern Chicken Wings
Gao Lun-Jiang;Dong Quan;Tang Chun-Hong
DOI: 10.7506/rlyj1001-8123-200801010
The production process of Sichuan flavor bittern chicken wings are introduced,some of critical parameters are also discussed in priority and their effect on the product quality.
2008 Vol. 22 (1): 40-41 [
Abstract
] (
135
)
全文
(
210
)
Analysis & Detection
42
The Technique and Developing Direction of Sail Duck
Yang Xiu-jia
DOI: 10.7506/rlyj1001-8123-200801011
It briefly introduces the technological process present situation as well as some new research progress,and enhanced the technical reference for this kind of product production.The problems exits in the producing and storage.And the consumer request the tendency of the production.
2008 Vol. 22 (1): 42-44 [
Abstract
] (
113
)
全文
(
378
)
45
Safety Guarantee of the Meat Products during Olympic Game
Li Bao-zhen;Li Hai-ping;Liu Chang-rong;Liu Yan
DOI: 10.7506/rlyj1001-8123-200801012
Safety of the meat products during Olympic game is one of the basic requirements.This article identified the potential safety factors in meat producting,proposed some measures to ensure the Olympic meat products and then set up the safety management system of the meat products during Olympic game so that improving the safety of all meat products.
2008 Vol. 22 (1): 45-47 [
Abstract
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104
)
全文
(
199
)
48
The Application of DNA Chip in Meat Products Detection
Wang Pan-pan
DOI: 10.7506/rlyj1001-8123-200801013
As a new micro-analysis technology,DNA chip has became one of research hot spots.This article summarized the basic concept of DNA chip technology,the application in meat product detection and discussed the advantaged and disadvantaged of DNA chip technology.It can provide theoretical principle for the application of DNA chip technology.
2008 Vol. 22 (1): 48-51 [
Abstract
] (
125
)
全文
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198
)
52
Near Infrared Analytical Technique and the Application in Meat Products
Ling jing;Xiang yang
DOI: 10.7506/rlyj1001-8123-200801014
Near infrared analytical technique is one of the most advanced and promising tool for continnuous process monitoring. This artcle briefly presentes the characteristics and principles of near infrared analytical technique,and also indicates the application in meat products and the application prospect of near infrared technique.
2008 Vol. 22 (1): 52-55 [
Abstract
] (
127
)
全文
(
425
)
56
Effect of Different Processing Technologies on the Contents of Volatile Flavor Compound in Stewed Marinated Beef
Niu Le-bao;Jia Jun-jing;Cao Zhen-hui;Cheng Zhi-bin;Zou Jian-hua;Ge Chang-rong;Huang Qi-chao
DOI: 10.7506/rlyj1001-8123-200801015
Through GC-MS combined with SDE (simultaneous distillation and solvent extraction),the volatile flavor compounds of stewed marinated beef by different processings are detacted and analysised.The result shows that there are 44 components in the test group,while there are 51 components in the control group.
2008 Vol. 22 (1): 56-58 [
Abstract
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136
)
全文
(
223
)
Animal & Veterinary
59
Fast Test and Disposal of Pork from Diseased or Dead Pigs
Kong Xian-qin,Lian Hang,Huang Su-zhen
DOI: 10.7506/rlyj1001-8123-200801016
Pork form diseased or dead pigs influences the people’s edible safety and healthy seriously.And it’s hazardous to animal husbandry.This article describes the methods of test and disposal of pork from diseased or dead pigs and makes comparison to these methods.
2008 Vol. 22 (1): 59-62 [
Abstract
] (
112
)
全文
(
538
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