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Quick Search     Adv Search 2008 Vol. 22, No. 6 Published: 2008-06-01 Reviews Engineering Technology Basic Research Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics Animal & Veterinary        Cultural Economics 3 Foreign Countries' Safety Management and Policies of Food Safety Fang Fang DOI: 10.7506/rlyj1001-8123-200806001 Technologies of meat processing and safety control were efficient technical support for meat industry sustainable development in China.This paper discussed some foreign countries’agencies of safety management and policies and regulations of food safety, it was used to guide our national safety producing of meat products. 2008 Vol. 22 (6): 3-6 [Abstract] ( 119 ) 全文 ( 248 )        Basic Research 7 Effects of Rapid Chilling on Longissimus dorsi Meat Quality of the Goat Zhao Hong-yan;Ge Chang-rong;Lü Dong-po;Huang Qi-chao;Wang Meng-qi DOI: 10.7506/rlyj1001-8123-200806002 Six castrated Yun-ling goats were slaughtered, and split. Left carcasses were used to the conventional chilling (0-4℃ for 24h, relative humidity 90-95%), and right carcasses were used to the rapid chilling (-20℃ for 1h, followed by 0-4℃ for 23h, relative humidity 90-95%). Longissimus dorsi was sampled for the determination of meat quality.Rapid chilling had lower (P <0.05) shear force values and higher (P<0.05) sensory tenderness scores than the conventional chilling.pH value, Meat color and cooking loss were no significant difference between two group treatments.These results indicated that the rapid chilling could improved the goat meat tenderness. 2008 Vol. 22 (6): 7-10 [Abstract] ( 127 ) 全文 ( 224 ) 11 Effect of Endogeneous Proteases during Post-mortem Conditioning of Pork Xie Ting;Li Cheng DOI: 10.7506/rlyj1001-8123-200806003 This paper mainly reviewed two categories of endogeneous proteases—calpains and lysosotmal cathepsins, including the structures, characters, influencing factors and the effect during postmortem conditioning of pork of cathepsins and calpains,and considered that the effect of calpain during postmortem conditioning of pork is more important. 2008 Vol. 22 (6): 11-14 [Abstract] ( 159 ) 全文 ( 557 )        Processing Technology 15 Selection of a Formula for the Traditional Chinese Braised Beef with Soy Sauce Wang Yu;Zang Ming-wu;Yang Jun-na;Han Kai;Qiao Xiao-ling DOI: 10.7506/rlyj1001-8123-200806004 Tastes and luster of braised beef with soy sauce with vary flavor were studied on. Results of sensory evaluation were between 42 and 52.Contents of sugar、NaCl、IMP were , 0.18～0.64g/100g, 0.40～2.10%, 0.36～1.13mg/g, respectively. Range of inner luster were L* 40～50、a*10～14、b*13～17, that of outer luster were L*27～35、a*7～12、b*13～19. The results showed acceptable characteristics of the products. A prescription of traditional Chinese braised beef with soy sauce was selected based on the analysis. 2008 Vol. 22 (6): 15-17 [Abstract] ( 152 ) 全文 ( 288 ) 18 Applications of Protein-based Fat Replacers in Meat Products Yu Jing;Chen Jing-xia DOI: 10.7506/rlyj1001-8123-200806005 Excessive dietary fat intaking can bring adverse affects to health,so many develop the fat replacer to replace fat in food.The paper introduce the research of protein- based fat replacer,the type of protein, methods and the applications in meat products.The fundamental information would help the further development of fat replacer. 2008 Vol. 22 (6): 18-21 [Abstract] ( 97 ) 全文 ( 496 ) 22 Effect of Ingredients on Chicken Meatball Quality Lü Yu-xin;Wang Jian;Fei Ying-min DOI: 10.7506/rlyj1001-8123-200806006 This text studies low cost of chicken meatball, effect of elasticity,retention rate and sense organ on mainly minor incredient salt,carrageenan,soybean protein isolate,sodium bicarbonate,starch,phosphate and water. The result is salt 2%, carrageenin 0.35%,soybean protein isolate 1.0%, sodium bicarbonate 0.13%, starch 15%,phosphate 0.25%, water 30%. 2008 Vol. 22 (6): 22-24 [Abstract] ( 120 ) 全文 ( 323 ) 25 Preparation of the Round Western-style Hamburg Cutlet Pan Run-shu;Ma Han-jun;Sun Xiao-ming;Liu Qin-hua DOI: 10.7506/rlyj1001-8123-200806007 The processing technology of the round western-style hamburg Cutlet was studied and the effect of addition levels of water, compound phosphate, composite modified starch and cooking methods on product’s quality were investigated. The results showed that the optimum addition levels of water, compound phosphate and composite modified starch are 20%, 0.4%, 10%, respectively.The best cooking method is fried. 2008 Vol. 22 (6): 25-27 [Abstract] ( 150 ) 全文 ( 269 )        Quality and Safety 28 Food Thickener in Meat Processing Ling jing DOI: 10.7506/rlyj1001-8123-200806008 The edible quality of the meat products mainly include the color, flavor, water holding capacity, sticky, tenderness and so on. In meat processing, We could choose the better meat and add some food additives to improve the meat quality. Thickener is an important additive in meat products, because it can improve the function of meat productsthe such as struture and texture, and it can reduce the products costs. 2008 Vol. 22 (6): 28-31 [Abstract] ( 115 ) 全文 ( 556 ) 32 Meat Microbiology(part3) G-Foodborne Pathogen in the Meats Liu-Lin DOI: 10.7506/rlyj1001-8123-200806009 Meat is the indispensable food in our daily life, but it’s contaminated easily by the microorganism because of its rich nutrition, then it spoils and goes bad. This will reduce its dietary property and the goods value, shorten its shelf life and increase the foodborne hazardous, so the meat safety is drawing the peoples’ close attention.The article reviewed mainly the significance of food hygiene, the bionomics,epidemiology characteristics, the analysis of gram-negative foodborne pthogen in the meats,and the corresponding preventive measures 2008 Vol. 22 (6): 32-46 [Abstract] ( 125 ) 全文 ( 725 ) 47 Control Techniques and Microbial Ecology of Chilled Meat Wu Xian-shao;He Zhi-fei;Chen Pan;Huang Qin DOI: 10.7506/rlyj1001-8123-200806010 The growth of contaminated microorganism that lead to degenerate product has been become one of the barriers for producer during slaughter, transportation and preservation. The current research condition about microbial ecology and related research methods and control techniques of chilled meat are discussed in this review. 2008 Vol. 22 (6): 47-50 [Abstract] ( 119 ) 全文 ( 293 ) 51 Application and Safety of Chilled Meat Preservatives from Natural Spices Materials Xia Fan;Ju Zheng-yan;He Jian;Duan Tao DOI: 10.7506/rlyj1001-8123-200806011 This article summarizes the application and safety investigation progress of preservatives from natural spices materials on chilled meat preservation in recent years, analyzes actual problems present in developing and applying chilled meat preservatives from natural spices materials. Finally, The prospects of chilled meat preservatives from natural spices materials were shown. 2008 Vol. 22 (6): 51-56 [Abstract] ( 135 ) 全文 ( 470 )        Analysis & Detection 57 Research on Bone Protein's Enzymatic Hydrosis and Separation of Flavor Peptides Cai Li-hua;Ma Mei-hu DOI: 10.7506/rlyj1001-8123-200806012 This article introduced the way of selecting appropriate enzyme and factors which work on enzymatic hydrolysis such as pretreatment, temperature, time, pH and so on. The mechanism about how the bitter-peptides were produced was mentioned. It also introduced some methods about how to separate and purified peptides compound and how to analyse the quality and structure of peptide by MS. 2008 Vol. 22 (6): 57-61 [Abstract] ( 123 ) 全文 ( 492 ) 62 Application of Fuzzy Mathematics General Judgement in Sensory Assessment of the Red Date Sausage Bao Tong-hua;Li Su-yun;Zhang Pei-qi DOI: 10.7506/rlyj1001-8123-200806013 Based on fuzzy mathematics, the mathematical model to judge sausage with red date quality was established. Firstly, single general judgement of sensory indexes including flavor, taste, color was operated, then weighting vector selection was done. Finally general judgement results were used for contrast and reached an optimal technics. 2008 Vol. 22 (6): 62-63 [Abstract] ( 143 ) 全文 ( 205 ) 64 Rapid Detection of Veterinary Drug Residues in Meats Hao Gui-zeng;Long Miao DOI: 10.7506/rlyj1001-8123-200806014 the harm of the veterinary drug residues in meat to the mankind health and the influence on the meat quality are discussed.The rapid detection methods of veterinary drug residues are introduced. 2008 Vol. 22 (6): 64-66 [Abstract] ( 113 ) 全文 ( 317 )        Animal & Veterinary 67 Post-mortem Meat Inspection Bai Jian DOI: 10.7506/rlyj1001-8123-200806015 It is the quarantine way of generalized analysis judgment that the pig was butchered. The pathological change and the abnormal phenomenon of the meat corpse and the internal organs were observed in the slaughtering disintegration’s situation, as it is not obvious clinical symptom or is at the incubation period condition to the sick animal. In the certain circumstances, the sense organ inspection is insufficient after butcher, so the laboratory inspection must be auxiliary in order to diagnose. 2008 Vol. 22 (6): 67-69 [Abstract] ( 129 ) 全文 ( 221 )        Engineering Technology 70 Application of Vacuum Cooling in Cooked Meats Xiong Yan-zi DOI: 10.7506/rlyj1001-8123-200806016 Vacuum cooling is a rapid evaporative cooling technique, which is widely used in food industry, and its application has been increased gradually in cooked meats. This paper introduces the principle, merits of vacuum cooling technique and factors affecting vacuum cooling of cooked meats. 2008 Vol. 22 (6): 70-73 [Abstract] ( 121 ) 全文 ( 441 )        Reviews 74 Applications and Development of Additives in Meat Processing Zhu Yu-qiang DOI: 10.7506/rlyj1001-8123-200806017 The applications of preservatives, antioxidants, thickener, pigment, essence and flavor in meat products were summarized. Besides, the development trends of those additives were also introduced and predicted. 2008 Vol. 22 (6): 74-79 [Abstract] ( 132 ) 全文 ( 332 )        International Exchange 80 Applications of DNA Chip in Meat Products Detection Wang Pan-pan DOI: 10.7506/rlyj1001-8123-200806018 As a new micro-analysis technique DNA chip has became one of research hot spots.This article summarized the basic concept of DNA chip technique,the application in meat product detection and discussed the advantaged and disadvantaged of DNA chip technique.It can provide theoretical principle for the application of DNA chip technique. 2008 Vol. 22 (6): 80-83 [Abstract] ( 120 ) 全文 ( 240 )

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