Home   |   About the Journal   |   Editorial Board   |   Citation Indices   |   Subscription   |   Open Access Policy   |   Contacts Us   |   中文

Office Online       Submission Online     Peer Review     Editor-in-chief     Office Work Journal Online     Accepted     Current Issue     Advanced Search     Archive     Read Articles     Download Articles     Email Alert

Quick Search     Adv Search 2008 Vol. 22, No. 9 Published: 2008-09-01 Reviews Engineering Technology Basic Research Analysis & Detection Quality and Safety Processing Technology International Exchange Cultural Economics        Cultural Economics 3 The Development Trend of Meat Production YANG Chuanyu;CHU Qinghuan;SUN Jingxin;LI Peng DOI: 10.7506/rlyj1001-8123-200809001 This article have made the simple introduction through analyzing the present development situation of our country’s meat products, particularly cooked meat products in recent years.The question about meat products processing,how to guarantee the security of meat products and their trend of development as well as new nutrition meat products are discussed. 2008 Vol. 22 (9): 3-6 [Abstract] ( 161 ) 全文 ( 389 )        Basic Research 7 Study on Three Phosphates Hydrolysis in Pork Longissimus dorsi by the 31p NMR Analysis JIN Hongguo;PENG Zengqi DOI: 10.7506/rlyj1001-8123-200809002 The hydrolysis of several commercially used phosphates was studied in pork longissimus dorsi including tetrasodium pyrophosphate (TSPP), sodium tripolyphosphate (STPP) and sodium hexametaphosphate (HMP). After treatment, the results of the 31P NMR analysis suggested that TSPP and STPP were finally hydrolysed to monophosphate (Pi) during treatment. TSPP was not completely hydrolyzed to Pi within 12 h. STPP was found, suggesting that it had already been hydrolysed to pyrophosphate (PP) or monophosphate (Pi) during treatment within 12 h,then the derived pyrophos-phate from STPP continued to hydrolysis. HMP was stable in pork, in addition to a small number of branched-chains was hydrolysed to Pi. 2008 Vol. 22 (9): 7-10 [Abstract] ( 140 ) 全文 ( 333 ) 11 Collagen and Its Effects on Meat Tenderness LI Xin;LIU Qian;ZOU Chunhong;WANG Gang DOI: 10.7506/rlyj1001-8123-200809003 Collagen is the major protein of connective tissue matrix in muscle. The texture of meat is markedly affects by the cross-links of collagen, including its level, patterns and maturation. The content, structure and quality of collagen remarkable influenced the meat quality. This review focuses on collagen distribute in the muscle, cross-linking among the collagen and cross-linking chemistry and the influence of collagen on meat quality. 2008 Vol. 22 (9): 11-14 [Abstract] ( 134 ) 全文 ( 319 ) 15 The Influence Factors of Pork Meat Quality SUN Yanling;LIU Jianxin;CHI Zeling;LI Fang DOI: 10.7506/rlyj1001-8123-200809004 In recent years, the qualities of pork have been the focus of attention. The hereditary factor, nutritional factor and environmental factor which influence the meat qualities are summarized and the market development of pork is forecast in this article. 2008 Vol. 22 (9): 15-18 [Abstract] ( 146 ) 全文 ( 507 ) 19 The Species-related Flavors and the Ways to Improve the Acceptability of Mutton ZHANG Xuemei;YANG Yong;LIU Shuliang;YE Jingsong DOI: 10.7506/rlyj1001-8123-200809005 The compounds that are responsible for the species-related characterizing flavors of mutton were reviewed, and the article also introduced some usual methods used now to reduce the odor of mutton. Short branched-chain fatty acids such as 4-methyloctanoic acid, 4-methylnonanoic acid and so on were considered the main compounds that were responsible for the species-related flavors of mutton. The methods that were used to improve the flavors include Chinese traditional ways,the physical and chemical ways and microbiological ways, but there was not an effective method to industrialized produce at present. 2008 Vol. 22 (9): 19-23 [Abstract] ( 139 ) 全文 ( 668 )        Processing Technology 24 A Experiment of Stewed Pork by Vacuum Freeze-drying XU Jing DOI: 10.7506/rlyj1001-8123-200809006 Through the orthogonal test in the vacuum freeze-drying stewed pork processing, the hot plate temperature, material thickness, the sublimation pressure and the analysis pressure best parameter value were obtained, and four kind of factors to the target influence order were obtained too. After the rehydrate experiment, the original water content 140%~150%, rehydrate temperature in 65℃~85℃, rehydrate time between 20min-30min were most superior. 2008 Vol. 22 (9): 24-26 [Abstract] ( 119 ) 全文 ( 299 )        Quality and Safety 27 Virus in Meat Products WANG Panpan DOI: 10.7506/rlyj1001-8123-200809007 The structure, composition and nutrition of meat product are similar to the human body. It could provide many nutritional ingredients for the growth and development of human body. Therefore the safety of meat product becomes more and more important. This paper summarized the characteristics, structure,chemical composition and classification of the virus. It could provide theoretical basis for controlling and detecting virus in meat product. 2008 Vol. 22 (9): 27-33 [Abstract] ( 134 ) 全文 ( 363 ) 34 On the Tenderization and Preservative Methods of Beef XIANG Yang DOI: 10.7506/rlyj1001-8123-200809008 This paper outlines a variety of tenderization and preservative methods of beef meat, includ-ing treatment of salts, enzymatic tenderization, ultrasonic tenderization, high-pressure tenderization, as well as composite preservative preservation, film preservation and gas-preservation, and clarifies their mechanisms, providing reference for further study on the tenderization and preservation of beef meat. 2008 Vol. 22 (9): 34-37 [Abstract] ( 128 ) 全文 ( 414 ) 38 The Status Que of Livestock Products' Safety YANG Zesheng;HUANG Hongwei DOI: 10.7506/rlyj1001-8123-200809009 The research includes the main factors of the livestock products quality and safety, the status and performance, the causes and the control measures of the quality and safety were briefly discussed in this paper. 2008 Vol. 22 (9): 38-40 [Abstract] ( 95 ) 全文 ( 198 ) 41 Microorganisms and Meat Spoilage LI Xiaobo DOI: 10.7506/rlyj1001-8123-200809010 The characteristics and kinds of spoilage meat and factors which affect spoilage meat were discussed in this paper. Especially the microorganisms is the most common cause of spoilage, therefore, this paper focuses on the Microorganisms which led to the spoilage of meat ,and how to prevent the spoilage of meat. 2008 Vol. 22 (9): 41-44 [Abstract] ( 137 ) 全文 ( 2686 ) 45 The Changes of Physicochemical Properties in Surimi from Silver Carp During Frozen Storage PAN Jinfeng;LUO Yongkang DOI: 10.7506/rlyj1001-8123-200809011 Salt extractable protein content, Ca2+-ATPase activity and water-holding capacity of protein from silver carp surimi during frozen storage (-10℃ and -20℃) were investigated. The result suggested that all the parameters declined dramatically in a two-stage style; the changes in three kinds of properties correlated with each other; SDS-PAGE showed that disulphide must be formed in protein from silver carp surimi during frozen storage. 2008 Vol. 22 (9): 45-49 [Abstract] ( 123 ) 全文 ( 211 ) 50 Healthy Eating of Fried Feed DU Bingbing;XU Zhenhui DOI: 10.7506/rlyj1001-8123-200809012 In this paper, the category of fried food, consumption of fried food and the problems in the course of eating were introduced and analysis, and on this basis how to improve the eating security of fried food was expatiated from the manufacturers, production technology and consumer. 2008 Vol. 22 (9): 50-52 [Abstract] ( 129 ) 全文 ( 765 )        Analysis & Detection 53 Effects of Curing Agents on Residual Nitrite Contents and N-nitrosamine Formation in Cooked Ham SUN Jing;HUAN Yanjun;LU Ruiqi;ZHAN Wenyuan;YU Peng DOI: 10.7506/rlyj1001-8123-200809013 In order to study the effect of curing agents on residual nitrite contents and the formation of N-nitrosodiethylamine (NDEA) in cooked ham, sodium ascorbic and phosphate were added during the curing process, respectively. The changes of concentrations of NDEA as well as nitrite in cooked ham were determined. With the increase of sodium ascorbic contents, the concentrations of NDEA significantly decreased under p<0.05. Residual nitrite contents also significantly decreased. Residual nitrite contents gradually increased with the addition of STPP, however, nitrite contents increased slowly with the increase of added STPP contents. To an extent, the levels of NDEA formation increased in cooked ham. 2008 Vol. 22 (9): 53-57 [Abstract] ( 122 ) 全文 ( 158 ) 58 The Research of Flavour in Traditional Fermented Meats DAI Xiaorong;WEN Jing DOI: 10.7506/rlyj1001-8123-200809014 The flavour of tradition fermented meat main comes from carbohydrate, fat, protein’s metabolize and oxidation, and additional spice. This article summarize the flavor matter and source of fermented meat. 2008 Vol. 22 (9): 58-61 [Abstract] ( 120 ) 全文 ( 176 )        Engineering Technology 62 Vacuum Cooling and Freezing of Mutton ZHANG Haifeng;BAI Jie DOI: 10.7506/rlyj1001-8123-200809015 Vacuum Cooling and Freezing Technology is one of the quickest Cooling and Freezing Technique at present. It is a kind of ideal cooling and freezing methods, it can make agricultural products, such as vegetable, fruit, fresh flowers and meat etc cooled or freezed quickly under the vacuum appearance. By doing this, the fresh degree ,the quality and the nourishment values of the product can be assured. Therefore, this technique has already been used extensively in numerous food processing, fruit and vegetable must be cooling by Vacuum Freezing Technology before entering the market. This paper mainly introduced the mechanism of vacuum cooling and freezing technology. At the same time,we did the Vacuum Cooling and Freezing experiment with the fresh mutton and the result had been analyzed. 2008 Vol. 22 (9): 62-65 [Abstract] ( 97 ) 全文 ( 259 )        Reviews 66 Processing Condition and Development Trends of the Horse Meat WANG Li;QIAN Zetao DOI: 10.7506/rlyj1001-8123-200809016 In recent years, international market are demanding more and more horse meat and its price are arising as well. Horse meat is of high nutritional and hygienical value and our country have the largest number of horses in the world. So we’d better take the superior chance to develop all kinds of horse meat products to meet the people’s various needs. 2008 Vol. 22 (9): 66-68 [Abstract] ( 131 ) 全文 ( 687 ) 69 Present Situation and Development of Rabbit Meat Processing YU Hongxian;LI Hongjun;LIU Ying;GU Yuan DOI: 10.7506/rlyj1001-8123-200809017 Rabbit meat is full in nutrition, and is a functional food for its excellent quality. The present situation in the production and procession of rabbit meat were discussed in this paper, Prospect and development are also mentioned. 2008 Vol. 22 (9): 69-74 [Abstract] ( 123 ) 全文 ( 902 ) 75 Nisin——The Crude Preservative ZHOU Li;LIU Mingchun DOI: 10.7506/rlyj1001-8123-200809018 The article mainly introduced the character of antimicrobial Nisin, and the preservative mechanism.The application in meat industry was reviewed and the development of Nisin was proposed. 2008 Vol. 22 (9): 75-77 [Abstract] ( 113 ) 全文 ( 473 )        International Exchange 78 Application of Sensory Evaluation in Meats WANG Erxia;ZHAO Jian DOI: 10.7506/rlyj1001-8123-200809019 People had higher requisition for meat quality with the increasing of living level and the conversion of consume conception. As one of the late evaluating methods for meat quality, sensory evaluation had both advantages and disadvantages. In this article the theory, the methods and applica-tion of sensory evaluation in meat quality were introduced, and the developing trend in future was advised. 2008 Vol. 22 (9): 78-82 [Abstract] ( 116 ) 全文 ( 208 )

News Download Online Submission Author Guidelines Remote Contribute Steps Manuscript Review Process Copyright Statement Submitting Template Ethical Standards Misconduct Processing Links CHINA GENERAL CHAMBER COMMERCE BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP BEIJING ACADEMY OF FOOD SCIENCES CHNFOOD FOOD SCIENCE FOOD SCIENCE AND HUMAN WELLNESS JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY JOURNAL OF FUTURE FOODS

Tel: 010-83155446/47/48/49/50　Fax: 010-83155436　E-mail: meat_research@126.com Powered by Beijing Magtech Co., Ltd.