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Quick Search     Adv Search 2007 Vol. 21, No. 2 Published: 2007-02-01 Application Research Practical Technology China Meat Research Centre Forum        China Meat Research Centre Forum 1 Meat Products-Establish Brands or Sell Products Chen Xia;Wang Zhenyu;Zhu Meng;Zhang Songshan;Ma Changwei DOI: 10.7506/rlyj1001-8123-200702001 2007 Vol. 21 (2): 1-2 [Abstract] ( 129 ) 全文 ( 198 ) 3 Turn Over to Think the Poisoning of Clenbuterol Li Qiaojun;Zhang Nenggui DOI: 10.7506/rlyj1001-8123-200702002 2007 Vol. 21 (2): 3-4 [Abstract] ( 129 ) 全文 ( 310 ) 8 Radio Frequency Identification:the Effective Means to Realize the Traceability of Animal and Its Products——National Standard,Radio Frequency Identification of Animals—Code Structure, Has Been Implemented Lui Guoxin DOI: 10.7506/rlyj1001-8123-200702004 2007 Vol. 21 (2): 8-8 [Abstract] ( 138 ) 全文 ( 201 ) 9 The Route Choice of Horizontal Integration of Ninbo Pig Slaughtering Industrg rlyj200702007 14-16 实用技术 正宗中华北腿"——如皋火腿的加工工艺 Wang Pengyun DOI: 10.7506/rlyj1001-8123-200702005 The horizontal integration for the slaughter of live pigs industry,which is beneficial for both ensuring meat market run smoothly and tightening the supervision for quality safety of meat,is a systems engineering for the convenience and benefits of the people.This article,by analyzing present situation, problems and reasons of the slaughter of live pigs industry in Ningbo,using SWOT analysis instrument, analyses its strength,weakness,opportunity and threat those four aspects,at last puts forward suggestions include carrying industrial management vigorously, raising the market own rate of brand meat; strengthening the construction of live pig market system,improving the sequence of circulation and operation;forming horizontal flow mechanism,strength- ening industry’s internal cooperation;enlarging the monitor scope by net,making the function of information technology well and so on. 2007 Vol. 21 (2): 9-13 [Abstract] ( 113 ) 全文 ( 221 )        Practical Technology 18 Primary Study on Fermentation Characteristics of 5 Types of Strains Producing Fermented Mutton Sausages Zhang Dequan;Lui Siyang;He Zhifei;Li Shurong;Chen Xiaona DOI: 10.7506/rlyj1001-8123-200702008 Starter cultures is the key of processing fer-mented mutton sausage.The zymolytic character- istics of five typical meat Starter cultures were studied in the paper.The results showed that strains Lactobacillus case(iLc),Lactobacillus plantaru(mLp)and Pediococcus pentosaceu(sPp) can tolerate 6% salt and 150mg/kg nitrous acid salt,and they all have the ability of fermenting sugar to lactic acid,but no capability of metabo- lizing protein and fat to peptide and fatty acid. They are all up to log growth stage during 22～ 26h in no air condition and at 30℃,the three strains were primarily determined as the optimum starter cultures of fermented mutton sausage. 2007 Vol. 21 (2): 18-21 [Abstract] ( 112 ) 全文 ( 204 ) 29 Method for Determination of Hepatin in Chilled Meat Wang Yuan;Zhu Xueshen;Zhou Guanghong DOI: 10.7506/rlyj1001-8123-200702010 Determination methods of Glycogen being used widely at present were critically reviewed.The infuence factors,notes and application conditions were also indicated.Moreover,the advantages and disadvantages of different methods were compared. We hope this paper will be helpful for Chinese glycogen’s detective technology. 2007 Vol. 21 (2): 29-32 [Abstract] ( 140 ) 全文 ( 327 )        Application Research 33 Effects of Strains on the Formation and Content of Histamine of Dry Fermented Sausages Gao Wenxia;Sun Baozhong;Yangjun DOI: 10.7506/rlyj1001-8123-200702011 Histamine is a kind of harmful element possibly existed in fermenting sausage,which is also a important factor affecting the safety of fer-mented sausage.The effect of single starter cul- ture L.plantarum、P.pentosaceus andm ixeds tarter culture (P.pentosaceus and S.xylosus) on the histamine content during the processing of fer- mented sausage were mainly studied in this paper. The results showed that P.pentosaceus could reduce histamine to a lower content than L.plantarum.The starter culture compounded with P.pentosaceus and S.xylosus had showed stronger function in histamine reduction than the P.pentosaceus starter.Its his- tamine content of the fermented sausage treated with the compounded starter were 14.55%and32. 20%less than the single starter culture batch and the control batch.S.xylosus could help P.pentosaceus to reduce the histamine content,which was de- creased significantly. 2007 Vol. 21 (2): 33-35 [Abstract] ( 112 ) 全文 ( 232 ) 36 Smoking Technology in the Processing of Meat Products Tang Dingming DOI: 10.7506/rlyj1001-8123-200702012 Smoking in western-style meat product or tra- ditional Chinese type product processing widespread utilization.The smoking craft causes a series of changes in the meat products,The different smoking way brings the different smoking effect.This paper outlines the smoke effective component,as well as in traditional Chinese type product or western-stylep roductp rocessings moking craft. 2007 Vol. 21 (2): 36-39 [Abstract] ( 122 ) 全文 ( 451 ) 42 Study on the Formula and Processing Technology of Mutton Shashlik Yang Yongdong DOI: 10.7506/rlyj1001-8123-200702014 In this paper.the processing technology and for- mula of mutton bunch were discussed.choosed mutton of Luqu of Gannan as raw materials, through cutting,tendering,soaking and braising processing.Theh alfc onveniencem uttonb unchw as researched.Adopt enzyme to tender and soak the mutton,this is benefit for improving quality of mutton products.The results showed that the best conditions of enzymatic hydrolysis is enzymes 0.1%,30min and at 30℃;slice the piece after the half defrost, marinade and tendering was in the same process, the best formula of mutton bunch included slat 10%,ziran6%,natural complexed spicies8%,white sugar 10%. 2007 Vol. 21 (2): 42-46 [Abstract] ( 166 ) 全文 ( 296 )

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