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2008 Vol. 22, No. 8
Published: 2008-08-01
Reviews
Engineering Technology
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
Cultural Economics
3
Original Innovation of Meat Industry
Guo Xi-duo
DOI: 10.7506/rlyj1001-8123-200808001
The meat industry must attach great importance to original innovation that was the important strategy to become bigger and stronger.The meat industry must jump out the simple model of "from slaughtering to selling meat". At the same time the original innovation concept, the original meat industry innovation system and innovation of the original structure were discussed.
2008 Vol. 22 (8): 3-6 [
Abstract
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131
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全文
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216
)
Basic Research
7
Research Progress of the Natural Antioxidants of Carnosine
Du qing
DOI: 10.7506/rlyj1001-8123-200808002
Physical and chemical property,anti-oxidizing mechanism,extract and determination metheds,absorption and safety were summarized and it’s potential application was also described.
2008 Vol. 22 (8): 7-11 [
Abstract
] (
126
)
全文
(
601
)
12
Effect of the Trace Element Selenium on the Organism Health
Chen Ming-tao;Chen Yi-zi
DOI: 10.7506/rlyj1001-8123-200808003
This article explain some diseases and their symptom on animals and human when the trace element selenium lack or excess and the normal intake of selenium.
2008 Vol. 22 (8): 12-16 [
Abstract
] (
146
)
全文
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531
)
17
Meat Refreshing Technology
Liang Hang;Kong Xian-qin;Huang Su-zhen
DOI: 10.7506/rlyj1001-8123-200808004
This article introduce several methods of meat refreshing,recommend de- tailed their principle,advantage and disadvantage, and according to the practical request, propose some measures of how to improve them.
2008 Vol. 22 (8): 17-21 [
Abstract
] (
139
)
全文
(
301
)
Processing Technology
22
Processing Technology and Flavor Formation of the Cured Meat Products
Song Cui-ying
DOI: 10.7506/rlyj1001-8123-200808005
Chinese bacon with a type of meat, Jiangru categories, dried meat and meat products which are China’s typical of the traditional meat have a long history. The material has a unique flavor and win the consumer. This paper provides an overview of the traditional and industrial processing of Chinese bacon and the formation of flavor substances
2008 Vol. 22 (8): 22-25 [
Abstract
] (
120
)
全文
(
323
)
26
Ultra-highpressure Processing Technology for the Pasteurized Meat Products
Zhi Tie-niu;Jia Pei-qi
DOI: 10.7506/rlyj1001-8123-200808006
This article introduced the effects of ultra-high pressure on microorganism, texture, flavor, storage life of meat when meat was treated by ultra-high pressure.The actuality,problem, develop of ultra high pressure treatments of pasteurized meat products were discussed in the article.
2008 Vol. 22 (8): 26-30 [
Abstract
] (
121
)
全文
(
334
)
31
Application of Apple Ultra-minipowder on Chinese Sausage
Fan Zhen-Jiang;Zong Wei
DOI: 10.7506/rlyj1001-8123-200808007
The text investigates the effects of adding apple polyphenols (APP) on the quality chinese sausage. The results are as follows: sensory evaluation displayed that adding 0.8% APP had no great influence on sensory quality; The test results of peroxide value,TBA and acid value showed that 0.8% APP can increase the anti-oxidation capability of the products.
2008 Vol. 22 (8): 31-32 [
Abstract
] (
119
)
全文
(
209
)
33
The Processing Technology and Quality Control of the Sumu Crisp Fried Duck
XU Hai-xiang;Li Zhi-fang
DOI: 10.7506/rlyj1001-8123-200808008
Duck’s meat tastes delicious and nutritious. As the Chinese ordinary people’s traditional meal, the edible duck’s meat has a history of several thousand years. This text proposes sumu crisp fried duck’s meat products process technology and quality control factor.
2008 Vol. 22 (8): 33-35 [
Abstract
] (
130
)
全文
(
256
)
36
The Processing Technology of Crisp Fried Duck
Yan Jiang-hua
DOI: 10.7506/rlyj1001-8123-200808009
The flavor of duck meat is delicious and the nutritional value is very high. This article summarized the technical processing,main point of operation and key processing technologies of crispy duck. This method use scientific formula and modern processing craft to give the product unique flavor.
2008 Vol. 22 (8): 36-38 [
Abstract
] (
109
)
全文
(
282
)
Quality and Safety
39
Meat Microbiology (part5) Yeast in Meat Products
Wang Pan-pan
DOI: 10.7506/rlyj1001-8123-200808010
Yeast is a kind of a budding breeding as the main characteristics of the single-cell fungi. It has close relationship with human life. But some yeast could make meat,wine,honey,fruit juices,jams and other foodstuffs and raw materials corrupt and degenerate. This article summarized the morphology,colony characteristics,propagation of yeast and ordinary yeast in meat product. It could provide a theoretical basis for controlling and detecting yeast in meat product.
2008 Vol. 22 (8): 39-44 [
Abstract
] (
130
)
全文
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2064
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45
Application of Natamycin in Meat Products as the Preservative
Zhou LI
DOI: 10.7506/rlyj1001-8123-200808011
The article mainly introduced the character of antimicrobial Natamycin, the preservative mechanism, the application in meat products was reviewed and the development of Natamycin was proposed.
2008 Vol. 22 (8): 45-48 [
Abstract
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135
)
全文
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415
)
49
Lactoferrin and Its Application in the Preservation of Chilled Meat
Kong Xiang-jian;Du qing;Zheng Hai-peng
DOI: 10.7506/rlyj1001-8123-200808012
The physiological functions of Lactoferrin and its application in the preservation of chilled meat were summarized in this paper. We analyze the existing problem, put forward research orientation,and also viewed its prospect.
2008 Vol. 22 (8): 49-53 [
Abstract
] (
115
)
全文
(
306
)
54
Meat Putrefaction Microorganism
Zheng Hai-peng
DOI: 10.7506/rlyj1001-8123-200808013
The variety of meat putrefaction microorganism come from the process of environment, meat,storage,processing and marketing, etc. Because of ascendant germ, the putrefaction of meat can induce its marketing and consumption value lost or disappear. Adopting the new technology can control macrobiotic breeding, guarantee the quality and long shelf-life of meat.
2008 Vol. 22 (8): 54-59 [
Abstract
] (
140
)
全文
(
451
)
Analysis & Detection
60
Determination of Amino Acids Content in Goat Meat and Its Nutrition Evalution
Shao Jin-liang;Li Qi-wan;Liu Hong-cheng;Dong Bao-sheng;Shu Ji-hong
DOI: 10.7506/rlyj1001-8123-200808014
Objective: To investigate the amino acids from the goat meat. Methods: To determine the content of amino acids from goat meat by L-8800 Amino Acid Mobile Analyzer, chromatographic condition: standard column is 4.6mm×60mm,temperature of reactive column and reactor part from 57.0℃ and 136. 0℃. Results: Sample was hydrolyz with 17kinds of amino acids were assayed 8 kinds of all was necessary amino acids, The total content of hydrolyzed amino acids was18.83% in goat meat. Conclusion:There are abundant amino acids in the goat meat, it is a natural and nutritional food.
2008 Vol. 22 (8): 60-62 [
Abstract
] (
120
)
全文
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447
)
63
Determination and Analysis of Lard Interesterification Material
Zhang Qian-yi;Xie Ming-yu;Qiu Wen-jie;Jiang Hai-qing
DOI: 10.7506/rlyj1001-8123-200808015
In the experiment, chemical randomized interesterification of lard had been discussed. The solid fat index and DSC cueves of lard before and after chemical interesterification were determined and the results showed interesterification reaction occurred and the plastic of lard were inproved.
2008 Vol. 22 (8): 63-65 [
Abstract
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128
)
全文
(
507
)
66
Nondestructive Measurement Techniques for Meat Quality Detection
Kong Xian-qin;Huang Su-zhen
DOI: 10.7506/rlyj1001-8123-200808016
At present, some foreign researchers of meat industry developed countries are studying and applying nondestructive measurement techniques to detect meat quality. This paper introduces some modern nondestructive measurement techniques for quality detection of meat, such as supersonic wave, electronic nose, electromagnetic method, near-infrared, raman spectroscopy and computer vision technology.
2008 Vol. 22 (8): 66-69 [
Abstract
] (
142
)
全文
(
513
)
Engineering Technology
70
Application of RFID Technology in Food Industry
An Xiao-xia
DOI: 10.7506/rlyj1001-8123-200808017
Radio frequency identification is one kind of non-contact automatic identification technology. It has many merits. This article summarized the application of RFID technology in meat product,which including in food forgery-proof,food tracking and tracing,food quality monitoring,food physical distribution management and others. This article predicted the prospects of RFID technology.
2008 Vol. 22 (8): 70-73 [
Abstract
] (
141
)
全文
(
426
)
Reviews
74
Study on New Preserving Method and Mechanism of Chilled Meat
Zhang Hai-feng;Jin Wen-gang;Bai Jie
DOI: 10.7506/rlyj1001-8123-200808018
Protection of chilled meat is to make use of various measures to repress or kill various harmful microorganism, thus keeping the quality of chilled meat and making it can be hide for a long period. This article introduced the current freshing measures and its mechanism of chilled meat, in order to provide theories for the research and developments in future.
2008 Vol. 22 (8): 74-78 [
Abstract
] (
120
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全文
(
429
)
International Exchange
79
Application of ISO22000 Systems in Cooked Meat Products
Li Bao-zhen
DOI: 10.7506/rlyj1001-8123-200808019
The safety of cooked meat products is related to the hazard of food in tache of consumption. As the hazard exists in any tache of food chain, any one of the chain should try his best to control the safety of the food. The safety of the cooked meat products is always one of the most important problems. ISO22000: 2005 "Food safety management systems-Requirements for any organization in the food chain" offers a standard for the cooked meat products safety management.
2008 Vol. 22 (8): 79-83 [
Abstract
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111
)
全文
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258
)
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