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Quick Search     Adv Search 2007 Vol. 21, No. 1 Published: 2007-01-01 Application Research Practical Technology China Meat Research Centre Forum        China Meat Research Centre Forum 1 Application Mode of ISO22000 Standard in the Processing Enterprises Which Export Frozen Rabbit Meat Cuts ZhangZhimei;JiangDilai DOI: 10.7506/rlyj1001-8123-200701001 2007 Vol. 21 (1): 1-7 [Abstract] ( 111 ) 全文 ( 372 ) 8 A review of the Presentations in the First International Drycured Meat Congress WangZhenyu;RuiXin;HeJie;MaChangwei DOI: 10.7506/rlyj1001-8123-200701002 A review of the presentations in the firstinternational dry-cured meat congress heldin Oslo,Norway,focusing on the selection ofraw material,scientific and practicalapproaches,current states and recent tech-nology towards a good quality and safe pro-duction of dry-cured meat and meat products. 2007 Vol. 21 (1): 8-12 [Abstract] ( 116 ) 全文 ( 204 )        Practical Technology 13 The Process of Low-salt Dry-cured Ham Luo Xiaomiao;Shi Bibo DOI: 10.7506/rlyj1001-8123-200701003 The dry-cured ham tastes specially and be-ing subjected to the consumer favor deeply,but the high-salt of traditional dry-curedham is disadvantage to our healthy.This textsets out from the mature mechanism of theham,overview current research of low-saltdry-cured ham,point out the problem that shouldnotice in the low-salt dry-cured ham processes. 2007 Vol. 21 (1): 13-15 [Abstract] ( 125 ) 全文 ( 406 ) 15 Application of Colloid in High-temperature Ham Sausage YinLuqin;XuBaocai;YangMing DOI: 10.7506/rlyj1001-8123-200701004 2007 Vol. 21 (1): 15-17 [Abstract] ( 133 ) 全文 ( 293 ) 18 Studies on Extraction of Lecithin from Quail's Egg Yolk with Microwave Li Yingmei;Huang Qun;Ma Chengjin;Huang Cheng;Ma Meihu DOI: 10.7506/rlyj1001-8123-200701005 Such factors as extraction solvent pH value,theratio of material to extraction solve,ntmicrowaveradiation power and time are studied in the extrac-tion of lecithin from Quai’ls egg yolk with microwave.Using Quail’s egg yolk as material and 95% absoluteethyl alcohol as extraction solvent,the orthogonalexperiment was made on the basis of signal factorexperiments to optimize the lecithin extractiontechnology from Quai’ls egg yolk with microwave.The result showed that the optimum technology was:extraction solvent pH value 8.5,the ratio of mate-rial to extraction solvent 1:4,radiating 40s at650W. 2007 Vol. 21 (1): 18-20 [Abstract] ( 124 ) 全文 ( 356 )        Application Research 25 New thinking on the Development of Traditional Meat Products in China WuHan;LiuHuaiwei DOI: 10.7506/rlyj1001-8123-200701008 2007 Vol. 21 (1): 25-27 [Abstract] ( 135 ) 全文 ( 394 ) 29 Application Study of Rinse and Antifreeze in the Processing of Frozen Surimi Zhangsong;PengZengqi;ZhouGuanghong DOI: 10.7506/rlyj1001-8123-200701010 This paper deals with the current applicationsituation of the rinsing and cryoprotectants,introduces the basic principle of the rinsing andcryoprotectants and effects on frozen fish surimi.The result shows cryoprotectant technology andrinsing are effective to keep the spring of fishsurimi food and prevent freezing denaturation ofprotein.Offer the theoretical direction for thefrozen fish surimi working of the aquatic products. 2007 Vol. 21 (1): 29-33 [Abstract] ( 138 ) 全文 ( 551 ) 35 Development and Application of Enzyme Preparation in the Processing of Meat Products Liu ShuLi;Wang ChunYan;Wang Hua DOI: 10.7506/rlyj1001-8123-200701012 Preparation as a biology activator has been usedextensively.This article summarized the definition,the classification as well as the application of Prepa-ration in meatpacking.Besides,the prospect to thefuture research of Preparation has been made in thepaper. 2007 Vol. 21 (1): 35-37 [Abstract] ( 129 ) 全文 ( 764 ) 38 Synthetical Application of Extraction and Fermentation of Bone and Maillard Reaction AiShuhong DOI: 10.7506/rlyj1001-8123-200701013 2007 Vol. 21 (1): 38-39 [Abstract] ( 113 ) 全文 ( 233 ) 43 Study on Compound Preserving Technology of Chilled Meat HeHongjun;SunChengfeng DOI: 10.7506/rlyj1001-8123-200701015 By using self-regulating composite biologicpreservatives,together with vacuum packaging andradiation processing,the preservative effect ofhurdle effect on chilled meat are studied from theaspects of colony count,TBA and TVB-N.The resultsshow that composite biologic preservatives andradiation processing have synergistic effect onpreservation of vacuum packaged chilled meat,thevalidity of which can be achieved to be 21d. 2007 Vol. 21 (1): 43-46 [Abstract] ( 113 ) 全文 ( 198 )

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