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Quick Search     Adv Search 2008 Vol. 22, No. 7 Published: 2008-07-01 Reviews Engineering Technology Basic Research Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics        Cultural Economics 3 Introduction of UNECE Standard for Duck Meat Teng An-guo;Gao Feng;Li Chun-bao;Zhou Guang-hong;Xia Xing-cheng;Liu Li-hua DOI: 10.7506/rlyj1001-8123-200807001 This paper mainly introduces the relationship between the United Nations Economic Commission for Europe (UNECE) Standard for duck meat and international trade, the definition of the UNECE Standard for duck meat and the name of duck meat product and the method of segmentation. 2008 Vol. 22 (7): 3-8 [Abstract] ( 126 ) 全文 ( 293 ) 9 Past,Present and Future of Meat Products in China Luo Xin;Zhou Guang-hong DOI: 10.7506/rlyj1001-8123-200807002 Our ancients had known how to preserve the meat left by using methods of roasting, air-drying, salting and fermentation etc.. A series of safety and quality management system were applied in food processing along with the social and economic development and science & technology progress. In the future, many techniques for example high pressure processing, pulsed electric field and edible antimicrobial films etc.will be applied in food industry. 2008 Vol. 22 (7): 9-12 [Abstract] ( 156 ) 全文 ( 321 )        Reviews 13 Development of Functional Health Meats Ju Zheng-yan;Xia Fan DOI: 10.7506/rlyj1001-8123-200807003 In the paper, the exploring direction, the categories and the exploring methods of functional health food in recent years were reviewed. 2008 Vol. 22 (7): 13-16 [Abstract] ( 139 ) 全文 ( 441 ) 17 Research Progress on Preservation Technology of Chilled Meat Chi Ze-ling DOI: 10.7506/rlyj1001-8123-200807004 This review introduces the characteristics and mechanism of different kinds of preservation technology for chilled meat.The packing technology, the irradiation technology, the high pressure technical as well as preservative and the Ult raviolet technology of the chilled meat for maintaining freshness are summaried in the article. Also the applications and trends of the technology are analyzed. 2008 Vol. 22 (7): 17-19 [Abstract] ( 127 ) 全文 ( 296 )        Basic Research 20 Nutrition Composition of Donkey Meat and Comparison with Other Livestock and Poultry Meat You Juan;Luo Yong-kang;Zhang Yan-chun;Zheng Zhe DOI: 10.7506/rlyj1001-8123-200807005 Water, ash, protein, fat, fatty acid, minerals, amino acid of donkey meat are analyzed, the nutritive value of donkey meat and other livestock and poultry meat are compared and analyzed. The results show that protein content of donkey meat is higher than mutton, pork, beef and chicken, and the fat content of donkey meat is lower than mutton, pork and beef. Donkey meat is typical food of high protein content and low fat content. Amino acid and fatty acid constitutes of donkey meat are perfect. From nutrition,donkey meat is a good animal food material. 2008 Vol. 22 (7): 20-22 [Abstract] ( 300 ) 全文 ( 839 ) 23 Effects of Nitrite on Cell Yield and Ultrastructure of Clostridium Sporogenes Dong Qing-li;Tu Kang;Liu Bao-lin;Li Bao-guo DOI: 10.7506/rlyj1001-8123-200807006 In order to study the bacteriostasis mechanisms of nitrite, different nitrite concentrations (0, 100, 200, 300, 400 and 500 mg·L-1) were added into culture medium of C.sporogenes at lag phase of growing. It indicated that the cell yields of C.sporogenes decreased significantly with nitrite concentrations increased. Moreover, the cell ultrastructures were destroyed seriously from the observations of transmission electron microscope after nitrite addition for about 20h. As a result, cell breakage would be one of reasons of nitrite inhibition on bacteria. 2008 Vol. 22 (7): 23-26 [Abstract] ( 131 ) 全文 ( 155 ) 27 The Function of Microorganisms in Fermented Meat Products Cao Li-qun DOI: 10.7506/rlyj1001-8123-200807007 This paper introduced the types of microorganisms which were applied in fermented meat product, and emphasized on the function of bacteria, yeast and mold. Then, the product safety was simply analyzed. 2008 Vol. 22 (7): 27-29 [Abstract] ( 129 ) 全文 ( 558 ) 30 Composition and Function of Nitrosohemoglobin——and Comparison with Casein and Soy Protein Isolate Shi Chun-quan;Kong Bao-hua;Zhang Tian-qi;Xing Shao-ping DOI: 10.7506/rlyj1001-8123-200807008 The compositions of nitrosohemoglobin, including the content of nitrite, the content of protein and the variety and the amount of amino acid and the the content of iron have been determined in this review. The result showed that the content of nitrite is 4.20mg/kg, the content of protein is 93.65%, the amount of amino acid is 78.37% and the content of iron is 0.03%. At same time,nitrogen solubility index, emulsifying activity index,water holding capacity and oil holding capacity of nitrosohemoglobin were determined compared to casein and soy protein isolate’s.The result indicated that solubility, water holding capacity and oil holding capacity were excellent but emulsifying activity was not good as casein and soy protein isolate’s. 2008 Vol. 22 (7): 30-34 [Abstract] ( 125 ) 全文 ( 265 )        Processing Technology 35 Development of Livestock and Birds Collagen Compound Condiment for Flavor Bamboo Shoot Li Guang-hui;Ming Hong-mei DOI: 10.7506/rlyj1001-8123-200807009 According to the synthesizing principle and method of the compound condiment, and the flavor characteristic of bamboo shoots menu, it is studied that the flavor types and the application technology of edible bamboo shoots by the application of flavor bamboo shoots compound condiment that is confected with the seasoning and mixed bones meat of livestock and birds. 2008 Vol. 22 (7): 35-37 [Abstract] ( 109 ) 全文 ( 195 ) 38 Rheology Properties of Three Batters and Effects on Quality of Fried Chicken Nuggets Diao En-jie;Ding Xiao-wen DOI: 10.7506/rlyj1001-8123-200807010 Rheology properties of three kinds of batters and it’s effects on quality of fried chicken nuggets. Coating pick-up of batters, the amounts of coating pick-up were measured, and moisture content, oil content, texture, color and porosity of nuggets were determined for3,6,9 and12min of frying times at 180±1℃. Additionally, the rheological properties of batters were studied and coating pick-up was found to be directly proportional to batter viscosity. Three batters were found to show thixotropic behavior and shear-thinning property, which owned pseudoplastic characteristics and complied with power-law fluid. Soy flour of batter provided the highest apparent viscosity and was found to be an effective ingredient in improving quality parameters in terms of crispness and color. Both soy flour and rice flour of batter could reduce oil absorption. 2008 Vol. 22 (7): 38-41 [Abstract] ( 160 ) 全文 ( 394 ) 42 Transglutaminase and Its Application in Meat Processing Wang Shun-feng;Qi Shi-chu;Pan Chao;Zhu Bin DOI: 10.7506/rlyj1001-8123-200807011 Transglutaminase is an enzyme that catalyzes covalent cross-link formation and promotes polymerization of proteins through intermolecular-ε(γ-glutamyl)lysine cross-links. Source, chemical property, functional mechanism of transglutaminase and it′s application on meat processing were reviewed in this paper. Bioavailability of products catalyzed by transglutaminase is also discussed. 2008 Vol. 22 (7): 42-45 [Abstract] ( 134 ) 全文 ( 1048 ) 46 Preservation and Coloring of Monascus Color and Sorghum Red Liang Cheng-yun;Wei Wen-ping DOI: 10.7506/rlyj1001-8123-200807012 This paper mainly studied the application of monascus color and sorghum Red in sausage. The purpose is to reduce the using of sodium benzoate. Pork was made into sausage and we do sole pigment experiment to ensure the content and scope of monascus color、sorghum red and sodium benzoate. Three factors and four levels orthogonal experiment was done after sole pigment. This experiment mainly determine the sausage’s moisture content、pH value、CIE L*value、CIE a*value、CIE b*value and the total number of colonies in different pigment in making sausage at storage. Finally, the analysis was made according to the result of coloring and anticorrosion. The result shows the best prescriptions of pigment in sausage is that sorghum red is 0.08g/kg、 monascus color is 0.03g/kg、sodium benzoate is 0.10g/kg. 2008 Vol. 22 (7): 46-49 [Abstract] ( 130 ) 全文 ( 490 ) 50 Processing Technology of Several Kinds of Jerky Si Jun-ling DOI: 10.7506/rlyj1001-8123-200807013 The processing technology, batch formula and operating key points of the jerky was studied systematically in this paper. 2008 Vol. 22 (7): 50-52 [Abstract] ( 138 ) 全文 ( 288 )        Quality and Safety 53 Meat Microbiology(part4) Moulds in Meat Products Wang Pan-pan DOI: 10.7506/rlyj1001-8123-200807014 Moulds are filamentous fungi. They widely distribution in the nature and some moulds have an important role in food processing. But some molds in meat products caused great harm on human life. This paper summarized the morphology,colony characteristics,propagation of mold,ordinary mold in meat products and food hygiene. It could provide a theoretical basis for controlling and detecting mould in meat products. 2008 Vol. 22 (7): 53-58 [Abstract] ( 123 ) 全文 ( 305 ) 59 Study on Prolonging Shelf-life of Pasteurized Sausage by Adding Complex Spice Essential Oil Liu Yan-fang;Zhang He-jun DOI: 10.7506/rlyj1001-8123-200807015 In this paper, the complex essential oil of ginger, garlic, zanthoxylum, aniseed was used as antiseptic and antioxidant in sausage.The effect of the essential oil composition on sense quality of sausage were studied. After the essential oil composition was fixed, the effect of complex essential oil on the amount of the microbe and fat oxidant in different store time were also been studied The results shown the sausage had better sense quality at the essential oil composition of Vginger∶Vgarlic∶Vaniseed∶Vzanthoxylum =3∶1∶1∶2. After adding complex essential oil, the microbe increasing could be inhibited, fat oxidant could be preserved, and shelf-life of sausage could be prolonged. 2008 Vol. 22 (7): 59-61 [Abstract] ( 109 ) 全文 ( 322 )        Analysis & Detection 62 Effect and Application of Chlorine Dioxide on Animal-derived Food Xia Ling DOI: 10.7506/rlyj1001-8123-200807016 Stabilized chlorine dioxide is a kind of new, efficient, safe, quick and wide antiseptic. In 1996, GB—2760 takes stabilized chlorine dioxide into food additive as antimicrobial preservatives. The using scope is antiseptic on fruits and vegetables, and fish processing. But in animal-derived food, the application is so little. This paper introduces the properties, functional mechanism, safety, effect and application of chlorine dioxide on animal-derived food. 2008 Vol. 22 (7): 62-64 [Abstract] ( 113 ) 全文 ( 277 ) 65 Edible Value of Fat and Lard Dai Xiao-rong;Zhang Bao-yong DOI: 10.7506/rlyj1001-8123-200807017 Some phenomenon turning pale at the mere mention of a tiger terrible and refusing to have fat is found in modern times,because in some opinions greasiness、obesity and cholesterol are always connected with fat and lard, at the same time, which is ranke"dforbidden zone"by some middle-agers. In fact, by whom having some fat and lard benefits from us is not known.Nutrition of fat and lard、 some healthy what someone worries and preventible method what fat and lard brings are set forth. 2008 Vol. 22 (7): 65-68 [Abstract] ( 120 ) 全文 ( 703 ) 69 Research Progress and Application of Meat Flavor Han Jing;Li Kai-xiong;Zhou Hai-zhen DOI: 10.7506/rlyj1001-8123-200807018 This paper has mainly introduced the development of the theory study on meat flavor.We explained the poduction and the application of meat flavor in food industry in detail and outlook of meat flavor. 2008 Vol. 22 (7): 69-72 [Abstract] ( 140 ) 全文 ( 616 )        Engineering Technology 73 Applications of RFID Technology in Olympic Food Safety Control Chen Li-hua DOI: 10.7506/rlyj1001-8123-200807019 The safety control on food is always focused by people; the safety control on Olympic food is an important key to hold a successful Olympic Game. In this paper, the advantage and the principle of RFID are introduced, the application of RFID in Olympic food and safety control on food are reviewed, and then the developments of RFID and the problems are also discussed. 2008 Vol. 22 (7): 73-75 [Abstract] ( 127 ) 全文 ( 246 ) 76 Research Progress on Food Freezing and Thawing Technology Wen Jing;Liang Xian-ju DOI: 10.7506/rlyj1001-8123-200807020 Meat freezing plays an important role in the industry of meat production. In this paper, the processing and methods for meat freezing and thawing technology are reviewed, and their characteristics are summuried. 2008 Vol. 22 (7): 76-80 [Abstract] ( 194 ) 全文 ( 1250 )        International Exchange 81 Fermented Meat Products Ling Jing;Xiang Yang DOI: 10.7506/rlyj1001-8123-200807021 This article introduced the types,characteristics of the fermented meat product and the research situation of the domestic and foreign fermented meat product.It also indicated the developing prospect of the fermented meat products. 2008 Vol. 22 (7): 81-83 [Abstract] ( 122 ) 全文 ( 265 )

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