Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Office Online
Submission Online
Peer Review
Editor-in-chief
Office Work
Journal Online
Accepted
Current Issue
Advanced Search
Archive
Read Articles
Download Articles
Email Alert
Quick Search
Adv Search
2008 Vol. 22, No. 2
Published: 2008-02-01
3
Effects of Light on Lipid Oxidation and Color Change of Chilled Meat
Huo xiao-na;Li xing-min
DOI: 10.7506/rlyj1001-8123-200802001
The paper compared the influence of different light sources (fluorescent lamp and incandescent),intensity and wavelength on lipid oxidation of chilled meat stored at 4℃±2℃ and 9±1℃ The results showed:1,the choice of light sources should basis on temperature,the effect of fluorescent lamp and incandescent light on lipid oxidation are not significant(p>0.05),but fluorescent lamp can delay color changes at 4℃±2℃,however,incandescent light can control lipid oxidation and color changes compared with fluorescent lamp at 9℃±1℃.2,when using fluorescent lamp as illuminance,the effect of light intensity under 750lux and light wavelength up 550nm on lipid oxidation and color changes is more less at 4℃±2℃,so it should use the light wavelength under 550nm and light intensity under 750lux as illuminance to delay lipid oxidation and color changes.
2008 Vol. 22 (2): 3-10 [
Abstract
] (
133
)
全文
(
322
)
11
General Situation and Current Research in Meat Color
Zhu Tong;Wang Yu;Yang Jun-na;Qiao Xiao-ling
DOI: 10.7506/rlyj1001-8123-200802002
Meat color is a complex topic involving animal genetics,ante-and postmortem conditions,fundamental muscle chemistry,and many factors related to meat processing,packaging,distribution,storage,display and final preparation for consumption.This review surveyed recent research focused on factors that affect myoglobin chemistry,and postmortem conditions and methodology used to evaluate these properties.Essential effect of meat color is an understanding of the muscle myoglobin redox interconversions.About affect postmortem conditions,MAP,antimicrobials,cooked color,and cured color were reported.New color measurement methodology,especially digital imaging techniques,will be more available.Nevertheless,unanswered questions regarding meat products color remain.
2008 Vol. 22 (2): 11-18 [
Abstract
] (
138
)
全文
(
553
)
19
Meat Tenderization Theory Method and Prospect
Song Cui-ying;Weng Hang-ping;Wang Pan-pan
DOI: 10.7506/rlyj1001-8123-200802003
The nearly more than ten years,the meats tender theory and the processing technology research always are one of in meat discipline hotspots.Understanding the meat tender mechanism may accelerate well the meat tender processing.The tender technology includes pre-slaughter and post-slaughter technology.The pre-slaughter like in front of leaving the pen,in the date grain suitably joins VD3,VE,either causes the domestic animal suitable movement.The electricity to stimulate,calcium processing,extraneous source enzyme processing,the machinery processing,the pH processing,high-pressured processing,shock wave processing are introduced.
2008 Vol. 22 (2): 19-22 [
Abstract
] (
154
)
全文
(
269
)
23
Effects of the Characteristics of Muscle Collagen on Tenderness
Li Xiao-bo;Zhao Wen-bo;Shalina
DOI: 10.7506/rlyj1001-8123-200802004
The characteristics of collagen from Sunit Mutton in different ages and different part were studied.The result showed that with the growth of the age,the content of total collagen,soluble collagen and insoluble collagen were all increased,but the solubility collagen is presenting the descendent trend.Correlation analysis showed that the contents of total collagen,soluble collagen in the muscle were positively related to shear force value(P<0.01).the solubility collagen were negatively related to shear force value(P<0.01).The resules showed the determination of collogen content collogen content appraisal meat tenderness.
2008 Vol. 22 (2): 23-25 [
Abstract
] (
129
)
全文
(
253
)
26
The Variations and Relationships of Bio-impedance and Water Lose Rate in Bovine Muscles
FANG Hai-tian;LIU Hui-yan;Deligeersang
DOI: 10.7506/rlyj1001-8123-200802005
The Variations and relationships of Bio-impedance and water lose rate in bovine muscles near freezing point have been investigated,The result revealed that Bio-impedance and water lose rate in bovine muscles changed obviously,The corresponding trendline of the two indexs in 10 days have been drawn;Correlativities between Bio-impedance and water lose rate,showed significantly(r=0.12698,α=0.05)。
2008 Vol. 22 (2): 26-28 [
Abstract
] (
107
)
全文
(
176
)
29
Research Progress on Fresh-keeping Technology of Chilled Meat
Xiong Yan-zi
DOI: 10.7506/rlyj1001-8123-200802006
This article summarized the causes for the spoilage of chilled meat,various kinds of preservative technology at present and the research achievement on preservative for chilled meat in order to lay a reference on preservation and extension of the shelf time for further study.
2008 Vol. 22 (2): 29-33 [
Abstract
] (
125
)
全文
(
243
)
34
Nisin and its Application in Chilling Meat
Wang Er-xia;Zhao Jian
DOI: 10.7506/rlyj1001-8123-200802007
Chilled meat is safe,tender and tasty.It must be the mainstream of raw meat consumption.Fresh-keeping technology play an important role in the development of chilling meat.As a kind of natural,safe food preservative,Nisin has been used in many kinds of food.This paper introduced the characteristics of Nisin and its application in chilled meat.
2008 Vol. 22 (2): 34-37 [
Abstract
] (
122
)
全文
(
240
)
38
Research Progress of Bacteriostasis Effect on Chilled Meat with Different Biopreservatives
Lu shi-ling;Li Kai-xiong;Xu Xing-lian
DOI: 10.7506/rlyj1001-8123-200802008
Recently,with chilled meat becoming mainstream product in market of meat at home and abroad biopreservative will be developmental direction.The review on common microorganisms in chilled meat and bacteriostasis effect with different biopreservative are introduced in order to offer reference for furthe deveropment and utilization.
2008 Vol. 22 (2): 38-41 [
Abstract
] (
131
)
全文
(
396
)
42
Extending Shelf Life of Chilled Pork by Combination of Hydrophilic Monoglyceride and Preservatives
Song Meng;Kong Bao-hua
DOI: 10.7506/rlyj1001-8123-200802009
Hydrophilic monoglyceride can effectively reduce the juice loss of meat,and 250 ppm Nisin +1.5% sodium lactate +1.5% lactic acid can effectively inhibit the microorganism growth of chilled pork.In this paper,the hydrophilic monoglyceride,250 ppm Nisin +1.5% sodium lactate +1.5% lactic acid were used together in chilled pork (0～4℃).The total coliforms,pH,juice loss,colour and sensory evaluation were determined,the results showed that combining the two could significanly reduce the juice loss and extending the shelf life of chilled pork.
2008 Vol. 22 (2): 42-46 [
Abstract
] (
117
)
全文
(
206
)
47
Effects of Organic Acid Sodiums Treatment on Fresh-keeping of Chicken
Diao En-jie;Su Miao-miao
DOI: 10.7506/rlyj1001-8123-200802010
In order to control quality of fresh chicken and lengthen it’s shelf-life,we had dipped fresh chickens into 2% of acetic acid sodium aqua,lactic acid sodium aqua and the citric acid sodium respectively for 10 mins at the temperature of 4℃,then the samples had been stored at 1℃ for 0,3,6,9,12 and 15 days.The results showed the follows:Three kinds of organic acid sodiums could keep quality of fresh chicken effectively,and effects of lactic acid sodium excelled others.
2008 Vol. 22 (2): 47-49 [
Abstract
] (
152
)
全文
(
297
)
50
Application of Electronic Nose Technology in Pork Freshness Recognition
Sun Zhong-lei
DOI: 10.7506/rlyj1001-8123-200802011
An electronic nose system was designed for monitoring meat freshness according of pork smell. By analyzing the rottenness mechanism of meat,an array of gas sensors was selected.The composite GA-RBF network was applied in the research of the electronic nose system.Experiments were conducted and results show that the recognition rate of this system is 95%,which is higher than that of other systems.
2008 Vol. 22 (2): 50-53 [
Abstract
] (
126
)
全文
(
532
)
54
The Review of Extending the Shelf-life of Chilled Meat by Packaging
Kong Bao-hua;Diao Xin-ping
DOI: 10.7506/rlyj1001-8123-200802012
Because of its high water activity and nutrient availability,meat can be an excellent reservoir for foodborne pathogens and other spoilage microorganisms.The package of fresh meat could keep meat under better sanitation condition,avoid of juice loss and keep the normal color.This paper reviews the tray package,vacuum package,modified atmosphere package and antimicrobial package.
2008 Vol. 22 (2): 54-59 [
Abstract
] (
109
)
全文
(
318
)
60
The Research on the Fresh-Keeping Technology for Chilled Meat with Small Tray Package
Ma Mei-hu;Lou Ai-hua;Guo Ai-ling;Gu Ren-yong;Fu Churn-chang;Cai Zhao-xia;Ge Chang-rong;Li Bin;Lin Qin-lu;Shen Xing-jin;Li Ke-rong;Fang Jin-hua;Fang Si-ke
DOI: 10.7506/rlyj1001-8123-200802013
In this paper,GNa solution,nisin and lysozyme fresh-keeping experiments were studied to prolong the shelf of chilled meat with small tray package.The result showed that the combinative using of GNa solution,nisin and lysozyme in nonvaccum tray package can have a safe preserve period for 21days.The fresh-keeping effect of GNa solution,nisin and lysozyme on meat has significantly different law in the vaccum package and nonvaccum tray package.Under nonvaccum tray package,GNa solution can not keep natural color of meat because of oxide gas and pH value did not has fall-rise-re-fall-finally rise trend as in the state of vaccum package.the Nisin’s impact on inhibiting fat from souring can not be fully exerted under the tray package condition.Under the condition of nonvaccum tray package,the combinative effect of lysozyme with GNa solution has better effect than that of Nisin with GNa solution.With the existence of oxygen,GNa solution had a certain effect on preventing coliform cluster from reproducing in short time.
2008 Vol. 22 (2): 60-67 [
Abstract
] (
103
)
全文
(
472
)
68
The Development and Application of Fresh Meat Package Technology
Luo Yang
DOI: 10.7506/rlyj1001-8123-200802014
In the market,the demand for fresh meat rapidly increased,and the meat safety should be much accounted of by all of us.How to guarantee the meat safety and prolong the meat shelf-life,has become a stringent problem.In our country,the meat transport and the way of sell meat exist many problems,in this paper introduced different meat packaging which are used for keep meat fresh in the world.
2008 Vol. 22 (2): 68-70 [
Abstract
] (
128
)
全文
(
421
)
71
Microbial Safety of Meats
Liu Ling
DOI: 10.7506/rlyj1001-8123-200802015
The artcle introduces the occurrence and the morbidity of five pathogenic microorganisms in European Union meat,and poses related control measures as also.
2008 Vol. 22 (2): 71-77 [
Abstract
] (
104
)
全文
(
254
)
78
Research Progress on Microbial Prevention and Preservative Method of Chilled Meat
Xiang Yang;Chen Li-hua
DOI: 10.7506/rlyj1001-8123-200802016
This paper outlines a variety of preservative methods of chilled meat,and summarizes the microbial prevention of raw materials before turning into Chilled Meat.Preservative methods include antistaling agent,atmosphere package preservation,high-pressure preservation,vacuum-packed preservation.It illuminates their effective mechanisms,providing reference for further study on the production and preservation of chilled meat.
2008 Vol. 22 (2): 78-82 [
Abstract
] (
110
)
全文
(
237
)
83
Advances in the Study of Improving Livestock; and Poultry Meat Quality during Pre- and Post-slaughtering
Yang Yong;Ma Chang-wei
DOI: 10.7506/rlyj1001-8123-200802017
Meat quality is a general evaluation based on different kinds of meat quality traits.To improve livestock and poultry meat quality is a holistic and difficult task,and it must be taken extensive factors into consideration.It is a practical and important way to improve meat quality by different means at the stage of pre-slaughter and post-slaughter.A short-term special feeding followed by proper moving,good handling and careful transporting can greatly lower animal’s stress and improve meat quality before slaughter;Many techniques,such as electrical stimulation,quality improver infusion,appropriate cooling procedure,proper aging conditions,and special treatment for tenderization,can also improve meat quality effectively after slaughter.
2008 Vol. 22 (2): 83-88 [
Abstract
] (
113
)
全文
(
310
)
News
Download
Online Submission
Author Guidelines
Remote Contribute Steps
Manuscript Review Process
Copyright Statement
Submitting Template
Ethical Standards
Misconduct Processing
Links
CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
CHNFOOD
FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
JOURNAL OF FUTURE FOODS
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
