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2007 Vol. 21, No. 7
Published: 2007-07-01
Application Research
Practical Technology
China Meat Research Centre Forum
China Meat Research Centre Forum
1
The Meaning of HACCP System in Food Processing
Piao Changyu
DOI: 10.7506/rlyj1001-8123-200707001
2007 Vol. 21 (7): 1-1 [
Abstract
] (
143
)
全文
(
201
)
7
Risk Analysis of Imported & Exported Animals and Animal Products
DOI: 10.7506/rlyj1001-8123-200707003
2007 Vol. 21 (7): 7-8 [
Abstract
] (
134
)
全文
(
192
)
Practical Technology
9
Research and Development of Processing Technology of Mutton Loaf
Zhang Yazhi
DOI: 10.7506/rlyj1001-8123-200707004
This paper introduce the procedure of mutton loaf,including cutting、stiring、baking and packing, and it also study auxiliary materials’adding and packing,succeeded in producing the mutton loaf with unique flavor and novel shape.
2007 Vol. 21 (7): 9-10 [
Abstract
] (
148
)
全文
(
291
)
11
Utilization of Bone
Qian Shougen
DOI: 10.7506/rlyj1001-8123-200707005
2007 Vol. 21 (7): 11-11 [
Abstract
] (
129
)
全文
(
218
)
12
Study on the Synthesis of HbNO as a New Colorant of Meat Products
Yang Chunying
DOI: 10.7506/rlyj1001-8123-200707006
This experiment is aimed at withdrawing the hemoglobin from the fresh antifreeze pig blood,that is preparated the curing meat pigment.The best synthesis technology parameters of curing meat pigment are NaNO2:0.03g/ml、Vc:0.02g/ml、temperature:90℃、time:20min. In addition,appraisal of the pigment is done by ultra-violet spectrograph.
2007 Vol. 21 (7): 12-13 [
Abstract
] (
156
)
全文
(
186
)
14
Microorganisms and Meat Spoilage
Xing Xiuqing
DOI: 10.7506/rlyj1001-8123-200707007
2007 Vol. 21 (7): 14-15 [
Abstract
] (
138
)
全文
(
674
)
16
Research on Lactobacillus Red Sausage and Its Development Prospect
DOI: 10.7506/rlyj1001-8123-200707008
2007 Vol. 21 (7): 16-18 [
Abstract
] (
132
)
全文
(
200
)
26
Microorganism Contamination and Control Measures in the Process of Chilled Meat
Yang Xingzhang
DOI: 10.7506/rlyj1001-8123-200707011
To understand microorganism contamination during processing of chilled meat and find the best method to control microorganism,the article summarized mechanism that the microorganism spoired chilled meat,contaminated,and gave the measurement to control microorganism.
2007 Vol. 21 (7): 26-28 [
Abstract
] (
131
)
全文
(
295
)
29
Study on the Processing Technology of Beer Roast Chicken
Xu Haixiang
DOI: 10.7506/rlyj1001-8123-200707012
The process and the impact factor of key craft were introduced in detail about beer roast chicken,so a standard processing method was put forward to this product.
2007 Vol. 21 (7): 29-31 [
Abstract
] (
151
)
全文
(
203
)
Application Research
31
Discussion on Microorganisms & the Safety of Livestock Products and Control Measures
Liu Jianjiu
DOI: 10.7506/rlyj1001-8123-200707013
This paper discusses microbe problem which affect the livestock product safety.We suggest to monitor the pollution of food source pathogeny microbe and strengthen the international cooperation in order to improve livestock quality and control measure in microbial safety.
2007 Vol. 21 (7): 31-34 [
Abstract
] (
143
)
全文
(
226
)
35
The Safety of Irradiated Meat Products
Wang Panpan
DOI: 10.7506/rlyj1001-8123-200707014
The irradiation is a method to preserved food that using the atomic energy beam’s exposure energy to food sterilization.It is an physical method.The irradiation technology can reduce the loss of meat product,and guarantee the hygienic quality and safety of meat products.It can also improve the quality of people’s life,increase added value,promote the safety of meat products.This article summarized the merit of irradiation technology,the application of irradiation technology in the meat products and the safety of irradiation meat products.
2007 Vol. 21 (7): 35-37 [
Abstract
] (
122
)
全文
(
294
)
38
Research Progress of Manganese and Its Toxicity
Zhang Lina
DOI: 10.7506/rlyj1001-8123-200707015
Manganese is an essential microelement in our body.It is distributed in every organ and tissue.It has important function,however,not only manganese deficiency but also manganese toxicity does harm to our body.This paper mainly reports research progress of manganese and toxicity to animal in lab,and its aim is beneficial to protecting our health.
2007 Vol. 21 (7): 38-42 [
Abstract
] (
168
)
全文
(
517
)
43
Edible gelatin and its Application in Meat Products
Li Kaixiong
DOI: 10.7506/rlyj1001-8123-200707016
The function of edible glue was described in this paper,and the application of carrageenan,xanthan gum,guar gum,hybridedible glue in meat product were introduced.
2007 Vol. 21 (7): 43-45 [
Abstract
] (
144
)
全文
(
673
)
46
Application of Preservatives of Meat Products in Smoked and Cooked Sausages
DOI: 10.7506/rlyj1001-8123-200707017
2007 Vol. 21 (7): 46-47 [
Abstract
] (
140
)
全文
(
210
)
51
Application of HACCP in the Production of Chilled Mutton
DOI: 10.7506/rlyj1001-8123-200707019
2007 Vol. 21 (7): 51-52 [
Abstract
] (
151
)
全文
(
250
)
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