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Quick Search     Adv Search 2008 Vol. 22, No. 5 Published: 2008-05-01 Reviews Engineering Technology Basic Research Analysis & Detection Quality and Safety Processing Technology Cultural Economics        Reviews 3 Research Progress of the Preservation Technology of Processed Meat Products Liu Lin;Zhang De-quan;He Zhi-fei DOI: 10.7506/rlyj1001-8123-200805001 The processed meat products are greatly popular because of their edible convenience,high value- added,emphasizing nutrition balance,exquisite package and small volume,and their production and consumption are growing with each passing day.The processed meat products have become the main meat product in the domestic cities and the developed countries,but most of them are the quick-frozen processed meat products in our country and the short shelf life is the main bottleneck.Therefore,it is very necessary to developing the new preservation technology to postpone the shelf life of processed meat products.The chemical preservation,non-thermal processing and modified atmosphere preservation technology were mainly introduced in the paper,and the preservation technology prospect of processed meat products was introduced too. 2008 Vol. 22 (5): 3-9 [Abstract] ( 140 ) 全文 ( 522 ) 10 The Application of Natrual Preservation in Chilled Meat Zhang Xiao-ling;He Zhi-fei DOI: 10.7506/rlyj1001-8123-200805002 This article introduced the natural preservation’s properties,active mechanisms,influential factors and antimicrobial spectrums.It’s contributions in chilled meat preservation and the development were also introduced。 2008 Vol. 22 (5): 10-13 [Abstract] ( 131 ) 全文 ( 227 ) 14 Advances in Preservation Technologies of Pasteurized Meat Products Sun Yuan-yuan;Zhang De-quan DOI: 10.7506/rlyj1001-8123-200805003 Pasteurized meat products which stay its nutritional value and intrinsic flavor is the main development direction of meat products in the future.But pasteurized meat products can not be thoroughly sterilized during processing,which will easily induce the microbial spoilage and shorten shelf life.The application of effective preservation technologies are significant for refreshment of pasteurized meat products.This article briefly focuses on advances in natural antimicrobial compounds,new packaging systems and non-thermal inactivation preservation technologies. 2008 Vol. 22 (5): 14-17 [Abstract] ( 141 ) 全文 ( 294 ) 18 New Technology of Food Flavoring Essence and Development of the Controlling & Releasing System Chen Neng-fei;Li Wei-hua;Zhang Shu-min DOI: 10.7506/rlyj1001-8123-200805004 This paper is an overview of the development of food flavoring essence.The new technologies applied in food flavoring essence industry was roundly illuminated and the controlled release system of food flavor was briefly reviewed. 2008 Vol. 22 (5): 18-21 [Abstract] ( 157 ) 全文 ( 448 ) 22 Application & Development of Modified Starch in Meat Products Li Su-yun;Bao Tong-hua DOI: 10.7506/rlyj1001-8123-200805005 The various modified starches and their characteristics were reviewed.Moreover,application situation and development prospects of modified starches in meat processing were introduced in order to promote the application of its widely. 2008 Vol. 22 (5): 22-24 [Abstract] ( 134 ) 全文 ( 456 )        Basic Research 25 The Status Quo and Development Trend of Meat Tenderization Chen Yong-qiang DOI: 10.7506/rlyj1001-8123-200805006 The consumption of meat were impacted by tenderness seriously,therefore it’s essential to study on meat tenderization.The mechanism of meat tenderization influence on meat tenderness and methods of meat tenderization were reviewed in this paper.At the same time,the developmental tendencies were involved in simply. 2008 Vol. 22 (5): 25-28 [Abstract] ( 140 ) 全文 ( 398 ) 29 Advanced Research on Kefir Micro-ecology Yang Yuan-jian DOI: 10.7506/rlyj1001-8123-200805007 Kefir grains is traditional kefir starter,and it always is the researchful hotspot because of its very complicated compositive microorganism.The article mainly introduced the constitute,the configuration,the microorganism, the microorganism’s distribution and mutual relation,the preservation of kefir grains,and the health function and the processing technology of kefir microecological products,and its research status quo and prospect were introduced as also. 2008 Vol. 22 (5): 29-33 [Abstract] ( 109 ) 全文 ( 942 ) 34 The Antioxidant Ability of Carnosine and Its Mechanism Ju Zheng-yan;Xia Fan DOI: 10.7506/rlyj1001-8123-200805008 Carnosine is a water-soluble dipeptide found in various animal tissues,including skin and skeletalmuscle、 brain.In this paper,the antioxidative function,its mechanism and the security appraisal are reviewed. 2008 Vol. 22 (5): 34-36 [Abstract] ( 165 ) 全文 ( 747 )        Processing Technology 37 Study on Enzymatic Preparation Technology of Porcine Bone Protein Bioactive Peptides Sun Qian;Wang Zheng-zheng;Luo Yong-kang;Liu Chang-rong;Bai Tao DOI: 10.7506/rlyj1001-8123-200805009 In order to fully excavate bone protein resources and develop the high added value bone protein deep processed product with health care function,this experiment adopts porcine bone as raw materials and porcine bone protein as research object,and defining the optimum condition of extraction porcine bone protein by steaming as follows:temperature 121℃,pressure 0.1MPa,time 4h;and defining the optimum precondition of hydrolysis bone protein as follows:emperature 121℃,pressure 0.1MPa,time 30min.This experiment adopts 3 food grade endo proteases named trypsin, papain and neutrase AS1.398 to hydrolysis porcine bone protein on this basis by degree of hydrolysis as the evaluation index,and papain has been screened out as the greatest protease to hydrolysis, and the content of bioactive peptide in papain-derived hydrolysates is relatively high.This experiment adopts the single factor experiment method to obtain the optimum hydrolysis condition as follows:Time 5h,concentration of substrate 9%,pH7.0,papain added 8000U/g,temperature 55℃. 2008 Vol. 22 (5): 37-41 [Abstract] ( 119 ) 全文 ( 341 ) 42 The Processing Technology of Roasted Chicken DOI: 10.7506/rlyj1001-8123-200805010 The technique procedure,prescription and key operating points of the fried chicken were introduced in this paper.The quality of cooking chicken was guaranteed by the standard process. 2008 Vol. 22 (5): 42-43 [Abstract] ( 108 ) 全文 ( 273 ) 44 Review on the Preparation Of Tenderized Jerky Yang Feng DOI: 10.7506/rlyj1001-8123-200805011 Jerky is a traditional food in our contry.However,the traditional process makes the jerky hard taste. In order to improve the tenderness of the jerky,many researchers tenderized the material to prepared the tenderized jerky.In this paper,the methods of tenderization in the novel processing and its effect on the tenderness of jerky were reviewed. 2008 Vol. 22 (5): 44-46 [Abstract] ( 117 ) 全文 ( 284 ) 47 Optimizating the Technology of Fermented Sausage and the Predict & Forecast of Microorganism Wang Ling-jian;Li Su-juan;Li Kai-xiong DOI: 10.7506/rlyj1001-8123-200805012 Effect of environment factors,such as salt concentration,water activity,temperature and time of fermentation,sugar concentration on total bacteria count,lactic acid bacteria and micrococcus was studied with response surface experiment design of SAS software.Scientific mathematical models were founded.Optimization the process conditions of traditional fermented sausage,it can be found that the best technology was salt concentration 5%,Aw 0.95,fermentation temperature 14℃,fermentation time 20d,sugar concentration 2%.The sensory evaluation between the optimum conditions to produce fermented sausage products and the traditional process for the production of sausage products,new technology products fermented for 20 days compared with the traditional process of fermentation products with 30 days, the result represented the sensory evaluation was no significant difference,the new technology was feasible.Applied the mathematical model to predict the number of microorganism during fermentation, the result was credible.It gave some information to regulate fermentation,provided safetyof fermented sausage products and shortened production cycle,and also was an important elements of prediction microbiology. 2008 Vol. 22 (5): 47-51 [Abstract] ( 144 ) 全文 ( 208 )        Quality and Safety 52 G+ Food-borne Pathogens Bacteria Gong Xiao;Chen Pan DOI: 10.7506/rlyj1001-8123-200805013 This paper summarized biological characteristics,pathogenicity,epidemiology,detection methods and preventive measures of five important foodborne diseases gram-positive bacteria——Clostridium botulinum, Clostridium perfringens,Listeria monocytongene,Bacillus cereus staphylococcus aureus, which are offen founded and in the meat and meat products. 2008 Vol. 22 (5): 52-60 [Abstract] ( 118 ) 全文 ( 649 ) 61 Study on Inactivation/Survival Model and Control Measures of Y.Enterocolitica in Pork Zhou Yan-ming;Wang Qi;Yu Wei-jun DOI: 10.7506/rlyj1001-8123-200805014 To establish inactivation/survival prediction model of Yersinia enterocolitica in pork and present some measures to control the Yersinia enterocolitica.Methods:Inventory of bacteria by the concentration gradient dilution was counted. The survival and inactivation curve of Yersinia enterocolitica by logarithm was drawn. The basic method and procedure of predictive microbiology was applied. And CurveExpert1.38 software as a complementary tool was used to fit to the experimental date.Result:At 50℃,-18℃ and during the deepfreeze,the inactivation and survival prediction mode about relation of No/Nt to time conform to linear (No:the initial total bacteria;Nt:the total bacteria at t),the equations were Log(No/Nt)=1.0477287+ 0.1705726T,Log(No/Nt)=0.091057233+0.036013901T,LogNt=-0.0651058+ 0.97683871LogNo.Conclusion:Yersinia enterocolitica is very sensitive to high temperature,but it can still survive during refrigeration and deepfreeze. 2008 Vol. 22 (5): 61-64 [Abstract] ( 115 ) 全文 ( 246 ) 65 Research Progress on the Decontamination of Carcass in the Processing of the Chilled Meat Lu Jie;Chen Tao DOI: 10.7506/rlyj1001-8123-200805015 During chilling meat producing, decontamination is one of the key technologies.It can reduce the initial micro flora of the carcasses, increase the shelf-life and the safety of the chilled meat and meat products.This review describes the latest research progress on the decontamination of carcass in order to provide references for controlling the initial micro flora for meat industry,at the same time,provide references for the meat research institutes. 2008 Vol. 22 (5): 65-69 [Abstract] ( 121 ) 全文 ( 243 )        Analysis & Detection 70 Detection of Pork Mineral Elements Wang Ming;Huo Xiao-ting;Ren Guang-zhi DOI: 10.7506/rlyj1001-8123-200805016 The study is for enhancing people’s awareness to nutritional value of minerals element of pork and for offer gist for people with their daily meals.The ten finishing pigs,about 90kg weight, were randomly selected to slaughter from five different district of Henan province,according to the technical specification of lean pigs performance. To measure mineral element content from longissimus dorsi.The results show that:The potassium and the sodium content is higher in the pork,3657.70mg/kg、387.35mg/kg;The content of zinc and iron is abundant, 6.25mg/kg、8.50mg/kg;Calcium and manganese content less,28.81mg/kg、0.0651mg/kg;and content of copper and cadmium is permitted by the country,2.26mg/kg、0.0909mg/kg. pork can not completely meet the people’s needs of all mineral elements. 2008 Vol. 22 (5): 70-72 [Abstract] ( 123 ) 全文 ( 226 ) 73 Methods of Apparatus Detection for Texture of Meat and Its Products Chen Qiao-lin DOI: 10.7506/rlyj1001-8123-200805017 At present,China on the quality of meat and its products mainly include the physical and chemical testing indicators and microbial indicators of two parts,and the lack of meat and its products texture equipment detection method and corresponding standards.In this paper,the texture of meat and its products detection equipment meta-analysis methods,so as to the texture of meat and products provide the basis for research. 2008 Vol. 22 (5): 73-75 [Abstract] ( 135 ) 全文 ( 317 )        Engineering Technology 76 Application of Microwave Sterilization Technology in Meat Products Guo Liao-pu;Li Hong-jun;Du Jie;Wang Pan-pan;Huang Qin DOI: 10.7506/rlyj1001-8123-200805018 Microwave Sterilization technology,as one of the ten freshening technologies,is an effective sterilization method can ensure the safety of meat products.The mechanism advantages and the application in meat products are summarized,meanwhile the outlook of Microwave sterilization technology are also discussed. 2008 Vol. 22 (5): 76-79 [Abstract] ( 126 ) 全文 ( 324 )        Cultural Economics 80 The Ancient Times Pig,Wild Boar and the Inbreeding Pigs GUO Xi-duo DOI: 10.7506/rlyj1001-8123-200805019 This article discussed the present resources situation of the ancient times pig,the wild boar and the inbreeding pigs;it was pointed out that the world pig heredity breeding direction has changed.It has trend obviously from investment and repayment quantity to delicacy and nutrition quality.The world wild boar heredity resources are not many,is extremely precious,it needs to organize to rescue and protect this type resources.Our country has unique, the rich wild boar and the family pig resources,must enlarge the development and use dynamics. 2008 Vol. 22 (5): 80-83 [Abstract] ( 120 ) 全文 ( 503 )

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