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2007 Vol. 21, No. 10
Published: 2007-10-01
Reviews
Basic Research
Quality and Safety
Processing Technology
Animal & Veterinary
Reviews
1
The Present Situation and Development Trend of Animal Products Industry
DOI: 10.7506/rlyj1001-8123-200710001
Following with the constant development of the national economy,the animal product industry plays the important role in the national economy. Especially after entering into the WTO,the industry has faced with various chances and challenge.Hence,thisp apere laboratest hep resent situation and question of the industry,and dis-cusses its developing tendency in China and abroad.
2007 Vol. 21 (10): 1-4 [
Abstract
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282
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全文
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408
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5
The Present Situation and Development Trend of the Fermented Meat Products
LING Jing
DOI: 10.7506/rlyj1001-8123-200710002
Thisa rticlei ntroducedt het ypes,characteristicso f the fermented meat products,and the domestic & foreign research situation of the fermented meat product,and the development of the fermented meat products.
2007 Vol. 21 (10): 5-7 [
Abstract
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192
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全文
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481
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Basic Research
8
A Comparison of the Quality of Cooked Beef Cooled by Vacuum Cooling and by Conventional Cooling Differently
DOI: 10.7506/rlyj1001-8123-200710003
The influence of vacuum cooling on the quality of cooked beef was studied as compared with conventional cooling methods including air-blast cooling and slow-air cooling.Samples were cooked until core temperatures reached above 80℃ then cooled down to core temperature below 10℃.The results showed that vacuum cooling was very rapid (24min) compared with air-blast (120min) and slow-air (240min).The chill loss was higher for vacuum cooling samples compared with conventional cooling.Instrumentalt exturei ndicatedt hata h ighershear force and lower springiness for vacuum cooling samples.Sensory analysis showed that the conventional cooling samples have better overall acceptability.H owever,thea nalysiso fm icrobiol-ogy indicated vacuum cooling samples have the lowest total number of colonies and decrease the multiplication of these colonies to protect the sanitation.
2007 Vol. 21 (10): 8-11 [
Abstract
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127
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全文
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227
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12
On Changes and Effect Factors of Electrical Impedance Characteristic of Bovine Muscle
DOI: 10.7506/rlyj1001-8123-200710004
Underm ulti-frequencyc ondition,electricali mped-ance characteristic of postmortem Bovine muscle was researched by four-electrode method.The result indicated that electrical impedance of the postmortem Bovine muscle was relates to the muscle fiber direction,the electric current signal frequency and the storage time.the transverse resistancew asb iggert hant hel ongitudinalr esistance, and was affected by the electric current signal frequencyo bviously.
2007 Vol. 21 (10): 12-14 [
Abstract
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132
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326
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15
Analysis of Mutton Fatty Acid Composition and De-muttony Technology
DOI: 10.7506/rlyj1001-8123-200710005
This article discussed the components of mutton odour,the relationship between mutton odour and component of mutton fatty acid,then outline the usual mechanism of de-muttony of mutton at present.
2007 Vol. 21 (10): 15-19 [
Abstract
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121
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全文
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459
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Processing Technology
20
On the Ultra-fine Comminuting Technology of Livestock & Poultry Bone
DOI: 10.7506/rlyj1001-8123-200710006
The processing technology on ultra-fine comminuting of livestock & poultry bone was discussed. The bone powder containing low fat,high protein and high calcium was obtained by the processing technology ofm ultistagec omminuting,degreasing and hot-air drying.The particle size of bone powder reached D50=24.52um.It was considered as the nutrient additives and applied widely on meat products,pastry,seasoning and etc.The tech-nology could obviously save energy and reduce consumption and is a practical and credible tech-nologyo nc omprehensiveu tilization.
2007 Vol. 21 (10): 20-21 [
Abstract
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147
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367
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22
Study on the Processing Technology of Cured Goose Ham
DOI: 10.7506/rlyj1001-8123-200710007
In this paper,the processing technology of cured goose ham have been studied,experimental de-signed against drying and curing links,and deter-mined the best process parameters:The products used mixed cured method, the time of curing link is nine days;drying by intermittent dry(55℃ -room temperature -45℃ -Room Temperature -55℃ -room temperature &16h-8h-16h-8h-16h-8h).At last detected the quality of the products,goose ham with this technology meets nationals tandard.
2007 Vol. 21 (10): 22-26 [
Abstract
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124
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全文
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258
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27
Study on Processing Technology of Goose Series Flavor Cooked Food
DOI: 10.7506/rlyj1001-8123-200710008
The processing of goose series flavor cooked food was studied in this paper.After determining the key step of pickle time,cooking craft,baking temperature and the time of sterilization.The results tell us:on-4℃,pickling 18 to 24 hours, thenc ooking,seasonning,sterilizinga ndp ackage, the product can be got.
2007 Vol. 21 (10): 27-29 [
Abstract
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119
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326
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30
The New Type Application of Coco Nata during the Sausages Processing
DOI: 10.7506/rlyj1001-8123-200710009
This paper is mainly to take the Coro Nata as the supplementary material to develop a kind of new functional sausages.We pass a series of tests to determine the quantity of the Coco Nata and the Coco Nata sige to affect the product quality.the size of 0.3mm type and the quantity 10% of the Coro Nata in the sausages were chosen.
2007 Vol. 21 (10): 30-32 [
Abstract
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151
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全文
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245
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33
Development of Nutrient Chicken Cutlet
DOI: 10.7506/rlyj1001-8123-200710010
A new method of product nutrition Chicken cutlet is introduced,this processing technique includes commixture,molding,quick-freezing and so on, produced the chicken cutlet that its weight is 44g±1g/Piece.
2007 Vol. 21 (10): 33-34 [
Abstract
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116
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全文
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231
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35
The R&D of the Special Flavoring Roast Sausages
JIANG Xiao-dong
DOI: 10.7506/rlyj1001-8123-200710011
2007 Vol. 21 (10): 35-36 [
Abstract
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125
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全文
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380
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Quality and Safety
37
The Contol of Clostridium Botulinum
LIU Ai-ping
DOI: 10.7506/rlyj1001-8123-200710012
2007 Vol. 21 (10): 37-39 [
Abstract
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116
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全文
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307
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40
The Difference Of Veterinary Residue Standard in Food
MA Ai-jin
DOI: 10.7506/rlyj1001-8123-200710013
The status of food standards about veterinary drug maximum residue limits( MRLs)was intro-duced in this paper,which analyzed the differences between the standards of CAC,America,Canada and EU and Chinese standards,advanced some measuresa nda dvicesf ori mprovingn ationals tandards.
2007 Vol. 21 (10): 40-43 [
Abstract
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107
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全文
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311
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44
The Biological and Chemical Pollution of Meat and Its Control Measure
XING Xiu-qin
DOI: 10.7506/rlyj1001-8123-200710014
The pollution problem of meat not only effects the health of the people but also holds back the export trade of China’s meat products.We get the control measure to the biological and chemical pollution after the study on its type,source and thes upervisoryt echnology.
2007 Vol. 21 (10): 44-46 [
Abstract
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156
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全文
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210
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47
Prevention and Distinguishing the Features of PSE Meat
QIU Zhu-xing
DOI: 10.7506/rlyj1001-8123-200710015
2007 Vol. 21 (10): 47-48 [
Abstract
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132
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全文
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290
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49
Fish Safety and Environmental Pollution
DOI: 10.7506/rlyj1001-8123-200710016
2007 Vol. 21 (10): 49-50 [
Abstract
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112
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全文
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369
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Animal & Veterinary
51
Distinguishing and Dealing with of the Diseased Meat
DOI: 10.7506/rlyj1001-8123-200710017
2007 Vol. 21 (10): 51-52 [
Abstract
] (
127
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全文
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188
)
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