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Quick Search     Adv Search 2008 Vol. 22, No. 3 Published: 2008-03-01 Reviews Engineering Technology Basic Research Analysis & Detection Quality and Safety Processing Technology Cultural Economics Animal & Veterinary        Reviews 3 The Present Situation and Trends of the Mutton Processing in China Fang Meng-lin;Zhang De-quan;Zhang Bo-lin;Li Shu-rong;Li Qing-peng DOI: 10.7506/rlyj1001-8123-200803001 The yield of mutton in China ranks first all over the world,but processing technolog y is not advanced. The processing trends of mutton was pointed out on the basis of the review of the present situation of mutton production,and the advice on accelerating the development of mutton processing industry was put forward in the reference of our country ’s successful experiences in pork,beef processing industry . 2008 Vol. 22 (3): 3-7 [Abstract] ( 132 ) 全文 ( 453 ) 8 Review on Studies of N-nitroso Compound in Cured Meat Wei Fa-shan;Xu Xing-lian;Zhou Guang-hong DOI: 10.7506/rlyj1001-8123-200803002 In cured meat,nitrite and nitrate may prevent outg rowth it’s toxin formation of Clostridium botulinum. Nitrite reacts with pig ment in meat to impart a desirable pink color and is responsible for the development of the characteristic flavor of cured meats and antioxidative activity .Nitrite,however,can be converted to nitrosating ag ents that may easily react with secondary amines to produce mutantional and carcinog enic N-nitroso compounds. In this paper,the research documents home and abroad on N-nitroso compounds in the cured meat are reviewed. The occurrence,formation,influencing factors and how to control the level of N-nitroso compounds are summarized. 2008 Vol. 22 (3): 8-12 [Abstract] ( 171 ) 全文 ( 310 )        Basic Research 13 Advances of Bioactive Peptides Derived from Hemoglobin Sun Qian;Hu Xin;Luo Yong-kang DOI: 10.7506/rlyj1001-8123-200803003 Animal blood is rich in a larg e amount of hig h-quality proteins,especially the hemog lobin accounts for 60～70% of the content of total blood protein.Bioactive peptides derived from hemog lobin have a lot of important biolog ical activities,and it can be developed for biolog ical products with hig h value added as the function food,medicine and cosmetics,etc..But major of animal blood is discharg ed or abandoned in form of sewage,which causes a large amount of valuable nutrition resource loss and it has broug ht serious environmental pollution. Processing hemog lobin not only can fully utilize a large number of valuable proteins in the blood to prepare bioactive peptides,but also contribute to protection of the environment.The research prog ress of functional activity of bioactive peptides derived from hemog lobin in recent years has been described sy nthetically,and this paper has looked forward to the application prospect of bioactive peptides derived from hemog lobin. 2008 Vol. 22 (3): 13-17 [Abstract] ( 168 ) 全文 ( 446 ) 18 Research on the Funtion of Hemoprotein and the Protection of Ferrous Ions in It Zhang Ting;Zhuang Hong;Xue Pei-yu;Liu Jing-bo DOI: 10.7506/rlyj1001-8123-200803004 Hemoprotein is one of the blood process by-products and has been widely used in food and medicine. The problem to be solved is to prevent ferrous ions from being oxidized.The paper put forward assumed plans for ferrous ions protection,and in addition,summarized its phy siolog ical function and present utilization. 2008 Vol. 22 (3): 18-20 [Abstract] ( 138 ) 全文 ( 406 ) 21 Functional Property of Bone Protein Hydrolysates Diao Jing-jing;Diao Xin-ping;Kong Bao-hua;Chen Hong-sheng DOI: 10.7506/rlyj1001-8123-200803005 In order to improve the functional properties of bone protein and extend its application in food industry ,bone protein was hydrolyzed by alcalase for different times.Deg ree of hydrolysis was determined using pH-State method,and water-holding capacity ,oil-holding capacity ,emulsification,foaming and foaming stability of bone protein hydrolysates were determined,The results showed that the oil-holding capacity ,emulsification and foaming activity of bone protein hydrolysates increased g radually with the increase of deg ree of hydroly sis,especially for 3h hydrolysate.However emulsification stability and foaming stability of the hydrolysates reduced at a certain extent. 2008 Vol. 22 (3): 21-24 [Abstract] ( 118 ) 全文 ( 371 ) 25 Lipids and Meat Flavor Shen Xiao-ling;Li Cheng DOI: 10.7506/rlyj1001-8123-200803006 This acticle mainly introduce lipolysis and oxidation mechanism of meat lipids,and the action between lipid oxidative products and Maillard reaction were illustrated,discussing the contribution to meat flavor. 2008 Vol. 22 (3): 25-28 [Abstract] ( 131 ) 全文 ( 651 )        Processing Technology 29 Study on the Filtration of Cured Meat's Compound Preparation Zhang Er-yan;Qiao Fa-dong;Meng Jia DOI: 10.7506/rlyj1001-8123-200803007 Firstly the microbe of fresh meat was separated in this experimentation,then in order to control B. thermosphacta and Staphy lococcus,antibacterial zone trials were carried out by cured meat’s compound preparation.At last,cured meat tried out,the result shows:NaCl 3.5%,lactic sodium 2%,citric acid 2%,acetic acid 1.2%, Vc 0.2%,the antibacterial effect was the best,according to which we can produce low-salt cured meat. 2008 Vol. 22 (3): 29-30 [Abstract] ( 115 ) 全文 ( 228 ) 31 Gelatinization Technology of Meats Weng Hang-ping;Li Hong-jun;Du-Jie DOI: 10.7506/rlyj1001-8123-200803008 The comminuted-meat products not only make g ood use of the cheapest raw materials or comminuted-meat and other protein resources,but also chang e (or improve) the flavor、tenderness、texture and appearance of meat,according to different consumers’needs.It’s also use for improving the ty pes of meat products and developing new products.Consulting relevant articles,this paper studies on g el properties of comminuted-meat,and analy sis the factors that affecting meat g el.This will g uide meat processing to reduce energ y consuming and make less wasteful. 2008 Vol. 22 (3): 31-35 [Abstract] ( 150 ) 全文 ( 750 ) 36 Improving the Texture of Beef Product by Tenderizing and Transglutaminase Cross-linking Action Duan Mao-hua;Zhang Dan;Zhu Qiu-jin DOI: 10.7506/rlyj1001-8123-200803009 Traditional tenderizing means were used in processing beef,thread crosslinked action of transg lutaminase was used in the beef ag ain,it can improve the quality of beef from the microstructure of muscle protein after the compound function of bromelain,TG enzy me,with load value、cut streng th、WHC(wate holding capacity ) for main examination g uide line,and use electron microscopical to observe muscular tissue,to research the best craft condition of ensure nutrition character,improve dainty character,molding character and WHC. 2008 Vol. 22 (3): 36-40 [Abstract] ( 118 ) 全文 ( 306 ) 41 Study on the Application of Alginate Sodium in Pasteurized Meat Products Yu Gong-ming;Sun Chun-lu;Wang Cheng-zhong;Hu Rong-xue;Zhao Zhen-ling DOI: 10.7506/rlyj1001-8123-200803010 The experiments were desig ned to choose samples with different g elatin intensities such as 170 mpas alg inate sodium,300 mpas alg inate sodium,370mpas alg inate sodium.The study of the influence of the alg inates on the meat products’water binding capacities and their construction.The results indicated that there are different influences among the alg inates of different g elatin intensities on the meat products’water binding capacities when in the same craft conditions.By the analy sis of the experiments of mixing materials,Thing s seemed to be made sure that the optimal ing redients and the additions are 170 mpas alg inate sodium 0.2%,carrag eenan 0.3%. 2008 Vol. 22 (3): 41-43 [Abstract] ( 112 ) 全文 ( 370 )        Quality and Safety 44 Fresh-Keeping Experiment of Chilled Meat by Small Tray Package with Lysozyme, Nis in and Gna Solution Ma Mei-hu;Lou Ai-hua;Guo Ai-ling;Gu Ren-yong;Fu Chuan-chang;Cai Zhao-xia;Ge Chang-rong;Lj Bin;Lin Qin-lu;Shen Xing-jin;Fang Jin-hua DOI: 10.7506/rlyj1001-8123-200803011 Based on the study of GNa solution,nisin and lysozy me combinative fresh-keeping experiments, further orthog onal experiment of GNa solution,nisin and lysozy me were developed for a better fresh-keeping effect.The result of L9(34)orthog onal experiment showed three kinds of preservative used combinative has a sig nificant fresh-keeping effect on nonvaccum tray packag echilled meat.It can have a safe preserve period over 24day sunder 0～4℃ The optimum orthog onal experiment process conditions were A3B2C2D2.The condition of GNa solution, nisin and lysozy me were 5000ppm,2500ppm and 2500ppm,respectively and pH was 4.5 by lactic acid. 2008 Vol. 22 (3): 44-51 [Abstract] ( 117 ) 全文 ( 170 ) 52 Application of HACCP in Processing of Pasteurized Ham Huang Zhong-pei;Shen Shuang-gui DOI: 10.7506/rlyj1001-8123-200803012 Analy zing potential hazards associated with processing of pasteurized meat products.Identifying critical control points in the meat production at which the potential hazard can be controlled or eliminated.Estabishing preventive measures with critical limits for each critical control point.Setting up procedures to monitor the critical control points and to verify that the system is working properly . 2008 Vol. 22 (3): 52-54 [Abstract] ( 138 ) 全文 ( 224 )        Analysis & Detection 55 Detection and Control the Nitrite in Meat Products Du qing DOI: 10.7506/rlyj1001-8123-200803013 Nitrite is widely used as chromogenic reagent in meat product at present,but nitrite is a poisonous reagent,and can produce carcinogenic nitrosamine after reacting with amine.So this article discusses the effects of nitrite and the harm of overcommitting nitrite in meat products in brief.And the determination of nitrite.Explore the Nitrite residues in meat products in the control method. 2008 Vol. 22 (3): 55-58 [Abstract] ( 136 ) 全文 ( 428 ) 59 Effect of Different Processing Technologies on the Contents of Fatty Acids in Stewed Marinated Beef Niu Le-bao;Jia Jun-jing;Huang Qi-chao;Cao Zhen-hui;Cheng Zhi-bin;Zou Jian-hua;Ge Chang-rong DOI: 10.7506/rlyj1001-8123-200803014 Through GC,the fatty acids of stewed marinated beef in the test group and the control group are detacted and analysised. The result shows that the content of C18∶2 and C14 in the test group sample is 76.35 percent and 4.33 percent lower than in the control group sample.While the content of C16,C18 and C18∶1 is 17.05 percent,51.53 percent and 84.78 percent higher than in the control group sample. 2008 Vol. 22 (3): 59-61 [Abstract] ( 138 ) 全文 ( 217 ) 62 Microbial Contamination of Eggshell and Egg Contents Liu Mei-yu;Wang Yong-xia;Kong De-jiang;Ren Fa-zheng DOI: 10.7506/rlyj1001-8123-200803015 The paper is concerned with the research into microbial contamination of eggshell and egg contents. The results shows that eggs on sale in the market are contaminated by microorg anisms at a different degree and most of them carry agreat amount of bacteria,especially including Escherichia coli and Salmonella which are harmful for human being .So the present situation of eggs on sale is worry ing and it is advisable to provide consumers with clean eggs in the market. 2008 Vol. 22 (3): 62-65 [Abstract] ( 141 ) 全文 ( 803 ) 66 Application of Molecular Imprinting Technique in Animal Derived Food Detection Ji Da-sheng;Xiong Han-guo DOI: 10.7506/rlyj1001-8123-200803016 Recently the occurrence of residues of veterinary drug in foods of animal-orig in is an issue of popular concern around the world.Molecular imprinting technique (MIT) has predominant recog nition and selectivity and MIT applied in food safety detection will have a g ood potential. The paper reviews the appearance,development and basic principle and application of MIT in the detection of veterinary drug residue.The application prospect is also introduced. 2008 Vol. 22 (3): 66-68 [Abstract] ( 109 ) 全文 ( 274 )        Animal & Veterinary 69 Effects of Sex on the Production Performance of Duroc × Landrace × Yorkshine Finishers Shi Ya-zhong;Wu Ya-hua DOI: 10.7506/rlyj1001-8123-200803017 The g rowing performance,carcass quality and muscle nutrient compositions of different sexes of Duroc× Landrace×Yorkshine Finishers were studied.The results showed that for the gelding male pig s,the yellowness of 48h、Intramuscular fat and MDA in loin eye muscle increased markedly comparing to the female groups(P<0.05).The growing performance,dressed carcass percentag e,eye muscle area and the nutrient composition of Muscle was statistically insignificant. 2008 Vol. 22 (3): 69-73 [Abstract] ( 121 ) 全文 ( 225 )        Engineering Technology 74 Disposal Technique of Meat Factory's Floor Guo Xi-duo DOI: 10.7506/rlyj1001-8123-200803018 Establishment condition of meat factory ’s floor is the important part of the sanitation manag ement in corporation,and it’s also important content to reply international meat commerce and market competition for our country,enhance meatpacking sanitation basal construction and standardization manage.This paper circumstantiated the disposal technique method of meat factory ’s floor,especially the meat factory in our country ,and the sanitation advantage of floor using epoxy resin and its designing technique. 2008 Vol. 22 (3): 74-77 [Abstract] ( 123 ) 全文 ( 262 )        Cultural Economics 78 The Protection Consciousness of Intellectual Property is Extremely Urgent in Food Industry Wang Xue-ping DOI: 10.7506/rlyj1001-8123-200803019 Owing to the numerous domestic lawsuit of brand and the enormous expenses of foreign issues,the protection consciousness of intellectual property is extremely urgent.The intellectual property is the theme of economic activity in the twenty-first century . 2008 Vol. 22 (3): 78-80 [Abstract] ( 104 ) 全文 ( 177 )

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