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2007 Vol. 21, No. 9
Published: 2007-09-01
Reviews
Basic Research
Quality and Safety
Processing Technology
Animal & Veterinary
Reviews
1
The Status Quo and Development Trend of China's Meat Machinery
Han Pu
DOI: 10.7506/rlyj1001-8123-200709001
2007 Vol. 21 (9): 1-2 [
Abstract
] (
105
)
全文
(
293
)
3
Research Progress of Functional Meat Products Made with Dietary Fiber
DOI: 10.7506/rlyj1001-8123-200709002
This paper mainly introduced the physiological function of dietary fiber,and the research progress of functional meat products added in dietary fiber as functional factor.That showed the products has great development values.
2007 Vol. 21 (9): 3-6 [
Abstract
] (
119
)
全文
(
440
)
7
Quality Firstly and Sincerity Fundamentally
WANG Ke-shang
DOI: 10.7506/rlyj1001-8123-200709003
2007 Vol. 21 (9): 7-10 [
Abstract
] (
99
)
全文
(
238
)
Basic Research
11
Research on Microorganic and Physicochemical Characteristics in Fermented Sausages
DOI: 10.7506/rlyj1001-8123-200709004
This article mainly analyzed the microorganism changes and physicochemical characteristics during the fermenting and ripening of sausages which were added with different kinds of microbial culture starters,and got the corresponding analyses and results.The results indicated that the amounts of the culture starters increased in the beginning stage then decreased till the end.The growth of Lactic acid bacteria(LAB)in the mixed fermented sausages was bloomer than in the single ones,and the growth of coccus was also effected by LAB,they were interaction.
2007 Vol. 21 (9): 11-14 [
Abstract
] (
94
)
全文
(
177
)
15
Progress in Research of the Fibrinolytic Enzyme in Fermented Soy Sauce
MA Li
DOI: 10.7506/rlyj1001-8123-200709005
This article describe some advances in the reseach of the fibrinolytic enzyme in fermented soy sauce,mainly about the screening and ferm entation of Bacillus subtilis,extraction,characterization,activity determination of the enzyme and the current application situation
2007 Vol. 21 (9): 15-18 [
Abstract
] (
95
)
全文
(
361
)
Processing Technology
19
Research and Development of Nutritional Meat Analogs of Soybean
DOI: 10.7506/rlyj1001-8123-200709006
The nutritional meat analogs of soybean are made from soybean protein with soybean oil,seasonings and spices.The processing methods are similar with that of meat products.However,the meat analogs don’t use the meat of livestock and poultry as raw materials,so they are not meat products,which only imitate the texture and flavor of meat products.The names of them also like meat products,such as"Soybean vienna sausage"or"Vegetable vienna sausage"and"Soybean beef ham"or"Vegetable beef ham".The products contain high content protein, no animal fat and low cholesterol,which can cater the requirement of people’s health and the need of more and more vegetarians.
2007 Vol. 21 (9): 19-20 [
Abstract
] (
125
)
全文
(
498
)
21
The Processing Technology of Pasteurized Emulsified Meat Products
YA Hao
DOI: 10.7506/rlyj1001-8123-200709007
Pasteurized emulsified products mainly consist of animal protein,water and fat and comminute with these materials.The related factors including recipe, emulsification,chopping,cooking and smoking are significantly influence the end products. However,the reaction,mechanism,and recommended processing conditions are helpful for trouble shooting during the processing.
2007 Vol. 21 (9): 21-24 [
Abstract
] (
127
)
全文
(
668
)
25
Development of Nutrient Sausage With Carrots
DOI: 10.7506/rlyj1001-8123-200709008
Carrots were used as the vegetable materials to prepare sausage with the carrot taste through combining the traditional description with the modern technology.The processing could not only decline sausage cost,also enhance its nourishment.The optimum processing parameters and the product quality indexes of the compound sausage were gotten by the orthogonal test.The results revealed that the optimum recipe followed the ratio of meat to fat 4:1,the carrot quantity 15%, the starch quantity 18%.The sausage added with carrot not only has a good flavor,also a reasonable nutrient constitute.To produce the sausage added in carrot is an alternative method to process vegetable.
2007 Vol. 21 (9): 25-27 [
Abstract
] (
127
)
全文
(
202
)
28
Application of Soy Protein in Meat Products
LIU Guo-xin
DOI: 10.7506/rlyj1001-8123-200709009
2007 Vol. 21 (9): 28-29 [
Abstract
] (
136
)
全文
(
745
)
30
The Utilization of Starch,Soy Protein Isolate and Carrageenan in Meats
CHENG Chun-mei
DOI: 10.7506/rlyj1001-8123-200709010
2007 Vol. 21 (9): 30-31 [
Abstract
] (
121
)
全文
(
686
)
Quality and Safety
32
Application of RFID-technique in Traceability System for Livestock Products
DOI: 10.7506/rlyj1001-8123-200709011
Traceability system is an effective management for quality control of livestock products.It is a trend to adopt RFID-technique for livestock products identification.Characteristic,difficulty and foreign present research situation of traceability system for livestock products was summarized in this paper.Application of RFID-Technique in traceability system for livestock products in our country was mainly introduced.The current problems and the way to deal with them were also discussed.
2007 Vol. 21 (9): 32-35 [
Abstract
] (
150
)
全文
(
301
)
36
Safety Issues and Development Suggestion of Meat Production
DOI: 10.7506/rlyj1001-8123-200709012
People pay more and more attention to the safety issues of meat products,which is a major problem we must solve in the new times.In this article,through the clarification of production and processing in meat products, we give some rational policy suggestion and establish the basis for the implementation of an integrated monitoring.
2007 Vol. 21 (9): 36-38 [
Abstract
] (
132
)
全文
(
213
)
39
Quality and Safety in Processing of Meat Products
DOI: 10.7506/rlyj1001-8123-200709013
2007 Vol. 21 (9): 39-42 [
Abstract
] (
96
)
全文
(
277
)
43
HACCP Application on Processing of Smoked & Cooked Sausages
DOI: 10.7506/rlyj1001-8123-200709014
2007 Vol. 21 (9): 43-51 [
Abstract
] (
114
)
全文
(
438
)
Animal & Veterinary
52
Donghai Donkey——A Local Improved Breed
DOI: 10.7506/rlyj1001-8123-200709015
2007 Vol. 21 (9): 52-52 [
Abstract
] (
102
)
全文
(
172
)
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