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Quick Search     Adv Search 2007 Vol. 21, No. 6 Published: 2007-06-01 Application Research Practical Technology China Meat Research Centre Forum        China Meat Research Centre Forum 4 Discussion on the Indexes Reflecting Oxidative Rancidity of Cured Meat Products Ma Changwei;Zhang Songshan;Liu Huan;Chen Xia;Zhu Meng DOI: 10.7506/rlyj1001-8123-200706002 2007 Vol. 21 (6): 4-4 [Abstract] ( 141 ) 全文 ( 809 ) 9 Development Trend of Meat Products in Our Country Du Bingbing;Xu Zhenhui DOI: 10.7506/rlyj1001-8123-200706004 Through analyzing the development of meat products and cooked meat products in our country, the development trend of them is forecasted. 2007 Vol. 21 (6): 9-11 [Abstract] ( 100 ) 全文 ( 233 )        Practical Technology 12 Processing Technology and Quality Control of Spicy Donkey Meat Wang Lige DOI: 10.7506/rlyj1001-8123-200706005 2007 Vol. 21 (6): 12-12 [Abstract] ( 98 ) 全文 ( 226 ) 13 Processing Technology of Muttony Catsup Pu Bin;He Yufeng;Liu Lei;Wang Yingfeng DOI: 10.7506/rlyj1001-8123-200706006 Mutton has been regarded as high nutrition and health care function.In this paper,the processing technology and ingredient of Mutton catsup were reported,it provided a new path for further process of mutton. 2007 Vol. 21 (6): 13-14 [Abstract] ( 112 ) 全文 ( 251 ) 15 Application Research of Modified Starch in Haerbin Sausage Li Yinghua DOI: 10.7506/rlyj1001-8123-200706007 Degeneration amylum is that natural amylum has changed the physics and chemistry character by that physics,chemistry or enzyme handle the queen,but makes a kind of amylum having.May improve the sausage elasticity obviously and glue the quality structure characteristic property gathering nature,reducing the hardness and mastication, making intestines red to Harbin having improving noticeably in using degeneration amylum to replace natural amylum addition to arrive at Harbin sausage. 2007 Vol. 21 (6): 15-17 [Abstract] ( 119 ) 全文 ( 313 ) 18 The Application of Computer Vision in Automatic Beef Grading Li Mingjing;Liu Guanyong;Zhang Zhiwei DOI: 10.7506/rlyj1001-8123-200706008 The computer vision based beef automatic grading technology is rather mature in some foreign countries,and the domestic research has also yielded certain result.Given the great importance of beef grading for us,we stated the beef quality rank standards in China and overseas.Questions in aspects of standards improving,adjustment of process, image formation condition designing and calculating methods related to automatic beef grading based on computer version were pointed out with the direction of the beef automatic grading technology research. 2007 Vol. 21 (6): 18-20 [Abstract] ( 117 ) 全文 ( 389 ) 21 Processing Technology of Drunken Duck Qiu Hongbing;Yan Renkou;Wang Jun DOI: 10.7506/rlyj1001-8123-200706009 2007 Vol. 21 (6): 21-22 [Abstract] ( 115 ) 全文 ( 312 )        Application Research 23 Research Progress of Fishskin Collagen Wu Dan;Kang Huaibin;Xiao Feng DOI: 10.7506/rlyj1001-8123-200706010 The properties of fish skin collagen were reported in this paper.Besides it introduced that fish skin collagen were utilized in food industry,cosmetics and biological products etc.The utilization of fish skin focused on extraction of collagen,functional peptides products.Fish skin by-product of fish processing can be used more sufficiently as the study goes on. 2007 Vol. 21 (6): 23-25 [Abstract] ( 126 ) 全文 ( 609 ) 30 Biosynthesis and Related Study of L-carnitine Pan Chao;Sun Shanfeng DOI: 10.7506/rlyj1001-8123-200706012 L-Carnitine is a vitamine-analog nutrient,which is used in medicine, health protection and exists in animal body,botanies and microorganisms. Physical and chemical property, functions, application and processing methods are expounded in this article. 2007 Vol. 21 (6): 30-32 [Abstract] ( 115 ) 全文 ( 463 ) 33 Study on Physicochemical Properties of Yak Blood Yu Haiyan;Luo Yongkang DOI: 10.7506/rlyj1001-8123-200706013 Studied the property of yak blood in terms of processing and preservation in order to explore the resource of yak blood in Qinghai.The research indicated that there is a linear relationship between plasma separated out and time in gravity sedimentation of yak blood.The plasma subsided 50% of the whole blood when subsided for 72h,so yak blood should not be separated with gravity sedimentation method.Analyzed the content of moisture, ash and protein.The protein content of the whole blood,plasma and red cells respectively are 15.5±0.8%,6.9±0.7%and32.7±0.9%. When they were stored in 12℃,they may be conserved for 72 hours and when they were stored in 25℃,they may be conserved only for 12 hours.The denaturation temperature of the whole blood,plasma and red cells respectively are 70℃,68℃and72℃,so yak blood should not sterilize with high temperature. 2007 Vol. 21 (6): 33-36 [Abstract] ( 135 ) 全文 ( 196 ) 40 Fat Substitute and Its Application in Food Industry Meng Lingyi;Dai Ruitong DOI: 10.7506/rlyj1001-8123-200706015 This article introduces the necessary,mechanism, variety,application and current problems of fat substitute. 2007 Vol. 21 (6): 40-43 [Abstract] ( 132 ) 全文 ( 919 ) 44 Bacteriolytic-Enzyme and Its Application in Preservation of Meat Products Wang Yi;Guo Shuzhen;Zhang Shuqin DOI: 10.7506/rlyj1001-8123-200706016 Lysozyme is safe and innocuous protein,so it is applied in the food industry widely as natural preservative.Because the meat product have abundant nutriment,it is liable to invade by microorganism.This paper is given a summary on the finding, kind,physical and chemic character,Inhibition mechanism of lysozyme and its application on storage and keeping fresh of meat product.It is proved that the lysozyme is effective natural preservative. 2007 Vol. 21 (6): 44-46 [Abstract] ( 126 ) 全文 ( 379 )

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