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Quick Search     Adv Search 2007 Vol. 21, No. 8 Published: 2007-08-01 Application Research Practical Technology China Meat Research Centre Forum Overview        China Meat Research Centre Forum 1 Avoiding the Risk of "Positive List System", Promoting the Trade of the Livestock Exports to Japan Guo Liaopu DOI: 10.7506/rlyj1001-8123-200708001 "positive list system"was carried out by Japan. It raise rigor restricts on agriculture chemical residual in livestock products for export to Japan, so China’s export livestock products to Japan face great challenges.In the paper the author analyzes the effect o"fpositive list system"on China’s livestock products for export to Japan and put forward relevant measures. 【Keywords in Chines 2007 Vol. 21 (8): 1-4 [Abstract] ( 130 ) 全文 ( 297 ) 5 Status and Trends of Meat Industry in Our Country Zhang Lina DOI: 10.7506/rlyj1001-8123-200708002 With China’s overall national strength increasing, we have great development in meat production and processing,especially in meat processing technology and quality.This article provides a brief description of the course of development of China’s meat industry and the current development trend. 2007 Vol. 21 (8): 5-7 [Abstract] ( 114 ) 全文 ( 247 )        Application Research 8 the Development of Mutton Product Zhou Li DOI: 10.7506/rlyj1001-8123-200708003 This article introduced the produce actuality and nutrition value of mutton,and discussed the com- ponents of mutton odour,the method and mecha- nism of deodouring of mutton.It outline the processing technology of mutton products,and finally proposed the wide development prospects of mutton. 2007 Vol. 21 (8): 8-10 [Abstract] ( 131 ) 全文 ( 283 ) 11 Effects of Deboning Methods on Chemical Composition and Some Properties of Beef and Turkey Meat Pang Aiguo DOI: 10.7506/rlyj1001-8123-200708004 The objective of this research was to compare some chemical and physical characteristics of me- chanically deboned and hand deboned turkey meat and beef.Samples were analyzed for proximate composition,cholesterol,TBA,calcium and iron contents,hunter colour parameters and fatty acid composition.Deboning method affected chemical composition of beef and turkey meat.Mechanical deboning resulted higher cholesterol values and calcium and iron content.In hand deboned turkey meat the most abundant fatty acids were C16:0, C18:1 and C18:2.Mechanical deboning process was increased the percent of C18:1,C18:2 and C18:3 in turkey meat.C16:0,C18:0 and C18:1 were the major fatty acids in mechanically deboned and hand deboned beef. 2007 Vol. 21 (8): 11-13 [Abstract] ( 139 ) 全文 ( 625 ) 14 Optimization of Enzyme Hydrolysis of Goose Bone-protein Wang Li DOI: 10.7506/rlyj1001-8123-200708005 As the polypeptide and amino acid was made by enzyme hydroloysis from goose bone protein, its nutrition value was increased.The ability of five proteinases hydrolyze protein was com- pared under the same condition.The flavoured enzyme was selected and the best pH is 7.0. Hydrolysis conditions were optimized for the flavoured enzyme by response surface method- ology (RSM).A model of the degree of hy- drolysis (DH)was proposed.Hydrolysis conditions were determined as follows: enzyme dosage of 4671 U/g,58.7℃,reaction time of 7.2h, and substrste concentration of 18.8%.It reached a maximum degree of hydrolysis of 20.8% at the optimum hydrolysis conditions. 2007 Vol. 21 (8): 14-17 [Abstract] ( 122 ) 全文 ( 186 ) 18 Isolating and Selecting of the Favorable Bacteria from the Fermented Meat Products Dong Juan DOI: 10.7506/rlyj1001-8123-200708006 The MRS culture medium and the tomato juice agar-agar culture medium were taken as the foundation culture medium,five strains were sepa- rated from the bacon,the salty fish and the sausage which are naturally ferments,and they are all coccus.the further tests indicate they were grows better at the pH≤5.0,and NaCl2%～ 6%,even two of them could grow at the medium with 10% NaCl.The optimum growth temperature range for the five strains was 30℃～40℃, but best at 35℃.Basically,five strains were all fit for fermented meat products. 2007 Vol. 21 (8): 18-21 [Abstract] ( 145 ) 全文 ( 313 ) 22 Research on Fermented Sausage with the Starter Culture of L. Plantarum and P. Pentosaceus Yang Xiujuan DOI: 10.7506/rlyj1001-8123-200708007 Mixing with Lactobacillus plantarum and the Pediococous pentosaceus as starter curture of fermented sausage. The best result that determined by three factors orthogonal test were inoculator scale 8%,ferment tempture 33℃,Lactobacillus plantarum to Pediococous pentosaceus ratio 1:1. 2007 Vol. 21 (8): 22-26 [Abstract] ( 142 ) 全文 ( 474 ) 27 The Residue of the Clenbuterol and Food Safety Dong Xin DOI: 10.7506/rlyj1001-8123-200708008 In these ten years,it is paid more attention on using the forbidden medicine Clenbuterol in the animal feed.The food safety is paid more attention. The article stated the Clenbuterol decomposed, metabolin and residue,and its harm to the human beings and the animals. 2007 Vol. 21 (8): 27-29 [Abstract] ( 152 ) 全文 ( 321 ) 35 Effect of Brominated Phenol on Penaeus's Seafood flavor Chen Xia DOI: 10.7506/rlyj1001-8123-200708010 Flavor is a very important sensory character in the whole receptiblity of seafoods.Brominated phenols 2-and4-bromophenol(2-BP and4-BP);2,4- and 2,6-dibromophenol (2,4-DBP and2,6-DBP) and 2,4,6-tribromophenol(2,4,6-TBP)have been identified as key flavor compounds found in seafoods. Depending on their concentrations,they were re- sponsible for marine or ocean flavor(shrimp/cab/ fish/sea salt-like)or for phenolic/iodine/iodoform- like off-flavor.The influences of bromophenols on Penaeus’s flavor,the possible reasons for the different flavor between wild prawns and culti- vated ones,and the newest analytical methodology are reviewed in the paper. 2007 Vol. 21 (8): 35-37 [Abstract] ( 128 ) 全文 ( 324 ) 38 Comparison of three TBA Tests Used for Evaluation of Lipid Oxidation in Cured Meat Products Zhang Songshan DOI: 10.7506/rlyj1001-8123-200708011 The effects of cured meats residual nitrite and sucrose on TBA reaction have been researched. We also have tested their influences on TBA value by three TBA methods used for evaluation of cured meats lipid oxidation.We found that nitrite could react with MDA quickly after acidification and heat treatment,which made lower results. However,it also could react with TBA to producea steady compound,which could eliminate the ef- fect of nitrite on absorbance.The reaction of sucrose with TBA depends on pH.Sucrose couldn’t produce yellow substances to disturb the absor- bance at 532nm if pH value was beyond 2. Compared with distillation method and acid extraction, directly testing with the whole sample had no insignificant differenc(eP>0.05)when the samples were added with nitrite and sucrose. 2007 Vol. 21 (8): 38-41 [Abstract] ( 110 ) 全文 ( 403 )        Practical Technology 42 A New Processing Technology of Fried Chicken Chen Chuanfu DOI: 10.7506/rlyj1001-8123-200708012 This paper introduced processing technology of fried chickens adopted high-pressure penetration or low-pressure penetration,more flavor matters pen- etrated into the chicken body and flavor matters were balanced in and out of the body.The problem of less flavor matters in the chicken body was worked out. 2007 Vol. 21 (8): 42-43 [Abstract] ( 130 ) 全文 ( 264 ) 44 Storage of Bone and Effect on the Quality of Bone Extract DOI: 10.7506/rlyj1001-8123-200708013 2007 Vol. 21 (8): 44-45 [Abstract] ( 117 ) 全文 ( 190 )

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