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Quick Search     Adv Search 2008 Vol. 22, No. 12 Published: 2008-12-01 Reviews Engineering Technology Basic Research Quality and Safety Processing Technology International Exchange Cultural Economics College Forum        Cultural Economics 3 The Influence of Producing and Administering onMeat Flavor of Livestock and Poultry QI Yinxia;CHENG Jian DOI: 10.7506/rlyj1001-8123-200812001 Combined with the latest research results at home and abroad, the influence of factors, including animal type, breeding administering, dispose of meat before and after slaughter, and so on, during the process of producing and administering livestock and poultry on meat flavor are introduced here. And it will be for the reference to improving raw meat flavor. 2008 Vol. 22 (12): 3-6 [Abstract] ( 133 ) 全文 ( 348 )        Basic Research 11 Research Progress of the Fish Protein Frozen Denaturation and Cryoprotectants ZHANG Yan;WANG Shengkai DOI: 10.7506/rlyj1001-8123-200812003 This article mainly summarized the reason and development situation of the research on fish protein frozen denaturation. Meanwhile, this paper introduced application of some cryoprotectants, included sugars, salts, dairy ingredients and zymolyte. Besides, the aims and ways of further research on fish protein frozen denaturation were introduced. 2008 Vol. 22 (12): 11-14 [Abstract] ( 151 ) 全文 ( 1105 ) 15 Water Holding Capacity of Chilled Meat and Its Effect Factors ZHANG Zhenjiang;FANG Haitian;LIU Huiyan DOI: 10.7506/rlyj1001-8123-200812004 Chilled meat, water holding capacity and its effect factors were introduced.The effects factors of water loss of chilled meat during currency were discussed respectively from genetic factors, feeding, management, transport stress, slaughter, post-mortem factors.It was extremely important to improving water holding capacity and reducing water loss. 2008 Vol. 22 (12): 15-19 [Abstract] ( 176 ) 全文 ( 1045 ) 20 On the Weight Loss in Pre-slaughter Rest and the Perk Quality ZHU Zhiying;MIN Chengjun;XIA Chunhou;WEN Meiying;GONG Guanbing;CHEN Laifu DOI: 10.7506/rlyj1001-8123-200812005 This article mainly researched the the gross weight loss, the meat producing percentage, pork water-holding capacity during the pig pre-slaughter rest for 24 hours in the north area of Liaoning province.Results indicated: The live pig pre-slaughter rest in the 24h process, the metabolic rate presented two relative stabilization periods, respectively was 8-16h and 20-24h. The live pig pre-slaughter rest for 8-16 hours made the gross weight loss be at the relative stabilization period, the 16-20 hours gross weight loss assumed the remarkable rise condition, after 20 hours, loss started to tend to be stable; The meat producing percentage presented the declining trends with the pre-slaughter rest time’s extension, but difference not remarkable (P>0.05); Compared pre-slaughter rest for 24 hours to pre-slaughter rest for 12hours, the drip loss was lower 1.67% ,and the difference was remarkable (P<0.05), compared pre-slaughter rest for 24 hours to pre-slaughter rest for 0 hours ,drip loss was lower 4.29%,and the difference was remarkable (P<0.01). Pork water-holding capacity of pre-slaughter rest for 24 hours group was obviously higher than pre-slaughter rest for 0,6hours groups, and the difference was obviously (P<0.01). With the extension of pre-slaughter rest time, the PSE meat proportion reduced gradually, and the difference was remarkable (P<0.05), the DFD meat proportion elevated gradually, and the difference was not remarkable (P>0.05) 2008 Vol. 22 (12): 20-23 [Abstract] ( 138 ) 全文 ( 334 )        Processing Technology 24 Spicy Smoked Beef Sausage LI Yang;ZHANG Jingyao DOI: 10.7506/rlyj1001-8123-200812006 At present, smoked beef sausage has shown extremely strong market demand. In this paper, the spicy smoked beef sausage proportion of meat raw materials and processing technology were stud- ied to determine the meat: pork in the 3:2 ratio, that color, texture, state organizations are all well established, and accessories of the most good ratio. Products are indicators of quality. 2008 Vol. 22 (12): 24-25 [Abstract] ( 121 ) 全文 ( 245 ) 26 The Optimization of Corn Sausage Formula LI Xin;LIU Qian DOI: 10.7506/rlyj1001-8123-200812007 In order to meet the needs of the consumer market, so that the nutritional value of corn can be effective and efficient use of extensive, with its combination of meat, after an appropriate ratio, made of intestinal nutrition complementary. This study developed a habit of China’s consumption of corn sausage intestinal better product formulations: corn had the optimal formula for: lean meat 45 kg, chicken 45 kg, fat 10 kg, salt 3 kg, corn starch 10 kg, MSG 150g, sweet corn 7.5 kg, monascus red 90 g, sodium erythorbate 55 g, sodium nitrite 12 g, sugar 4 kg, soy protein isolate 6 kg, flaxseed gum 200 g, compound phosphate 350 g. 2008 Vol. 22 (12): 26-28 [Abstract] ( 146 ) 全文 ( 378 ) 29 The Effect of Compound Food Additive to Retention Water Property on Chicken Brisket ZHANG Yongming DOI: 10.7506/rlyj1001-8123-200812008 For enhanceing the chicken breast meat the retention water property by Compound food additive, and the improvement fries in oil the chicken breast meat the quality as a goal.The experiment used many kinds of had the water retention property food additive to conduct the compound research, through to the product product rate, the dehydration rate and the sample sense organ evaluation carried on the quality synthetic evaluation analysis. Synthesis experiment result determination best compound food additive and recruitment. 0.3% compound phosphate, 0.4% calcium chloride, 0.90% carrageenan, 0.52% sorbitol.But this compound food additive fries in oil the chicken breast meat best combination, needs to wait for further studies and enhances the sample the water retention property and the quality and so on. 2008 Vol. 22 (12): 29-30 [Abstract] ( 126 ) 全文 ( 310 ) 31 Influence of Fermentation Time on the Quality of Pickled Pig's Ear LI Hongmin;CHEN Tao;CAI Wenying DOI: 10.7506/rlyj1001-8123-200812009 Pig’s ears were processed with traditional craft of pickles in Sichuan Province and the influence of the fermentation time on product quality was studied. The result indicates that the products had satisfactory pH value(3.4~3.6) and sensory evaluation when fermented for 23～35h.The shelf life of product surpassed 30 days after vacuum packaged and the sterilized at 100℃.The fermentation time significantly affected the flavor of the pickled the pickled pig’s ear, but it did not affect the shelf life of the products. 2008 Vol. 22 (12): 31-33 [Abstract] ( 109 ) 全文 ( 294 )        Quality and Safety 34 Meat Microbiology(part8) The Spoilage Bacteria in Meat and Meat Products LI Xiaobo DOI: 10.7506/rlyj1001-8123-200812010 Most of the fresh meat and meat products are easily degenerate. Generally speaking, the bloodletting after slaughtering animals, meat from the muscle to the transformation stage, the kind of microorganisms, chemical and physical factors affect the meat and meat products, therefore, the meat and meat products become the stage of spoilage. The microorganisms cause the most widespread spoilage of meat and meat products, especially bacteria. So this paper focuses on the variety,characteristics and several bacteria of food spoilage. 2008 Vol. 22 (12): 34-38 [Abstract] ( 153 ) 全文 ( 654 ) 39 Mechanisms and Influencing Factors of Bacterial Spore Sterilization by High Pressure CO2 SHI Zhijia;LI Xingmin;LIU Yi;LIU Ping DOI: 10.7506/rlyj1001-8123-200812011 The high resistance of bacterial spores to physical treatments and chemical agents is a big problem in food industry. High pressure carbon dioxide (HPCD) processing cooperating with heat have a good effect of sterilization on bacterial spores. In additional, some additives can also promote its effect of sterilization and ensure its advantages such as sterilize at low temperature, maintains food quality effectively, easy to implementation and no-toxin residues. This paper presents a review focus on the relationship of structure and resistance, including elaborate on mechanism and influencing factors of HPCD sterilization technique. 2008 Vol. 22 (12): 39-43 [Abstract] ( 122 ) 全文 ( 216 ) 44 The Control of Citrinin During the Process of Monascus Production CAO Lan;YANG Xu DOI: 10.7506/rlyj1001-8123-200812012 Monascus production is our country’s traditional craftwork. The application of it on provisions like meats and wines becomes deeply. The research of how to control the generation of citrinin may deal with the technical barrier of the monascus security given by ISO effectively, and enhance the interval competitive strength of monascus production. 2008 Vol. 22 (12): 44-45 [Abstract] ( 110 ) 全文 ( 179 ) 46 Studies on the Application of Cinnamon Extracts in Chilled Meat Preservation PENG Xueping;WANG Huajun;WANG Chuenhui;ZHANG Xue;YANG Yali DOI: 10.7506/rlyj1001-8123-200812013 In this article the extraction of cinnamon aldehyde was completed by using the method of refluxing under atmospheric pressure, and the antiseptic preservation effects of cinnamic aldehyde were investigated through bacteria-inhibition experimental on cooling meat against various strains. The results showed that: cinnamon extracts showed inhibitory activity on different strain, and better than that of potassium sorbate ,The sequence of sundry strain from strong to weakness was shown as follows: Saccharomyces > Aspergilluniger> Staphylococcus Aurous>Escherichia coli. The fact of a stronger inhibitory effect of the mixture of cinnamon extracts and potassium sorbate than that of the single material implied that a synergistic interaction existed between cinnamon extracts and potassium sorbet. The inhibitory intensity difference were as 1.3 and 2.1 folds as that of cinnamon extracts and potassium sorbate. The sequence from strong to weakness was shown as follows: complex> cinnamon extraction > potassium sorbate. That 5 day longer store period than that of the control indicated that cinnamon extracts have obvious preservation action on cooling meat. 2008 Vol. 22 (12): 46-48 [Abstract] ( 107 ) 全文 ( 212 ) 49 Isolation and Selection of Probiotic Lactobacillus Stains from Traditional Fermented Sausages MA Degong;WANG Chengzhong;ZHANG Zhiguo;YU Gongming;CUI Wenwen DOI: 10.7506/rlyj1001-8123-200812014 A total of 184 lactobanillus stains was isolated and purified from naturally fermented dry sausages after enrichment in MRS broth at pH 2.5 followed by 1% bie salt stressing.After selected by first grade: 24h acid-generation, NaCl and nitrite tolerance, slime production,H2O2-producing and so on,20 strains that meet the fundmental requirements of fermented sausages starter cultures were ob- tained for second selection including:capability of endure low acid, capability of endure cattle gallladder salt and inhitory activity.Finally, three strains with excellent characteristies were obtained, and they can be used as probiotic starter cultures for fermented sausages production.The fermented characteristics of these three strains wre also studied in this paper. 2008 Vol. 22 (12): 49-53 [Abstract] ( 120 ) 全文 ( 216 )        Engineering Technology 54 Application of Ultra High Pressure Technology in Meat Processing YU Jing;BAI Zhenming DOI: 10.7506/rlyj1001-8123-200812015 Ultra High Pressure Technology is a new method for food processing and has a promising future in food industry. The paper summarizes application of Ultra High Pressure Technology in meat processing from five aspects and present problems of Ultra High Pressure Technology in our country. The prospect of Ultra High Pressure Technology application in meat industry also mention in this paper. 2008 Vol. 22 (12): 54-57 [Abstract] ( 120 ) 全文 ( 410 )        College Forum 58 Meat Preservations(V) The Application of Microwave Processing WANG Panpan DOI: 10.7506/rlyj1001-8123-200812016 As a newly developed technique, microwave is widely applied in the areas of food processing. This article summarized the principles of microwave heating and characteristics. The application of microwave processing technology to meat products, cereal, fruits and vegetables product processing in recent years were introduced in this paper. Some problems exist in the applications were analyzed and development trends of microwave processing technology in food industry were also put forward. 2008 Vol. 22 (12): 58-63 [Abstract] ( 104 ) 全文 ( 369 ) 64 Meat Preservations(VI) Irradiation and Its Application in Meats Storage LIU Lin DOI: 10.7506/rlyj1001-8123-200812017 Irradiation is a new non-thermal sterilization technology,and it was widely used for food storage because of its no residues,no contamination, high efficiency,energy-saving, and so on. Irradia- tion not only can effectively improve the meat products safety, extend their shelf life, but also it can maximumly keep the original nutritional value and sensory characteristics,so is paying close attention. The article mainly introduced the principles,the advantages of irradiation,and its effect on meat nutrients, the safety of irradiated meat, the application of irradiation in the meat storage,and the irradiation application prospect in meats storage was introduced too. 2008 Vol. 22 (12): 64-68 [Abstract] ( 134 ) 全文 ( 437 )        Reviews 69 The Nutritional Value of Rabbit Meat and the Present Situation of Its Production CHEN Jingxia;YU Jing DOI: 10.7506/rlyj1001-8123-200812018 As the life level is improved, people need more and more healthy meet. Because the nutritional value of rabbit meat is very high, more and more people like to eat rabbit meat. This text introduces the nutritional value of rabbit meat, the process actuality and the prospect of rabbit meat. 2008 Vol. 22 (12): 69-71 [Abstract] ( 127 ) 全文 ( 312 ) 72 Research Progress on Preservative Method of Mutton HE Jian;DAI Xiaorong DOI: 10.7506/rlyj1001-8123-200812019 With the improvements of people’s life, the daily consumption of meat rises year by year. And people’s requirement of greenness and safe meat higher and higher.This article summarizes the research progresses on preservative method of meat, and put forward the multi-object hurdle technology of chilled preservation for mutton. 2008 Vol. 22 (12): 72-74 [Abstract] ( 134 ) 全文 ( 208 ) 75 Extensive Utilization of Tea-polyphenol in Meat Industry LIU Qian;LI Xin DOI: 10.7506/rlyj1001-8123-200812020 This article introduced the anti-oxidizing and bacteriostasis mechanism and constitute , property , safety of Tea-polyphenol and summarized its application of meat products. And its potential applications were also introduced, paved the way for full of it. 2008 Vol. 22 (12): 75-77 [Abstract] ( 127 ) 全文 ( 517 )        International Exchange 78 The Crude Preservative——Natamycin ZHOU Li DOI: 10.7506/rlyj1001-8123-200812021 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 (12): 78-82 [Abstract] ( 109 ) 全文 ( 238 )

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