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2007 Vol. 21, No. 12
Published: 2007-12-01
Reviews
Basic Research
Quality and Safety
Processing Technology
Animal & Veterinary
Reviews
1
A Long History of Chinese Ham Culture
ZHANG Xue-gang
DOI: 10.7506/rlyj1001-8123-200712001
With a history of centuries,Chinese ham is famous to the worldwide because of the Chinese culture. Hence,this paper elaborates the history and present situation of Chinese ham.By the analysis of domestic factory such a"sJinghua Ham",the author try to summarize the bottleneck in the development of Chinese ham,and focus on dis-cussing the challenge and direction of its development.Hoping all the brethrens together to develop the culture and compose the new canto of Chinese ham.
2007 Vol. 21 (12): 1-2 [
Abstract
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149
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229
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3
The Discussion on Chinese Traditional Meat Products
WENG Hang-ping et al.
DOI: 10.7506/rlyj1001-8123-200712002
Traditional Chinese salt-cured meat is the wide-spread consumer favorite.This paper analyses the traditional salt-cured meat processing and tradi-tional existingp roblems systematically,findso ut the solutions to these problems and the specific techniques,and proposes the modernization pro-cessing of our traditional meat-products
2007 Vol. 21 (12): 3-5 [
Abstract
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124
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全文
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303
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6
The Present Situation and Development Trend of the Traditional Beef Products
ZHAO Jian et al.
DOI: 10.7506/rlyj1001-8123-200712003
Ont heb asiso fc onsultingc ertainr elatedl iteratures,Thisa rticles ummarizedt hem erits,presents ituation,and development trend of the traditional beef products.And it also proposes countermeasure to solvet hesep roblems.Ite nablesC hineset raditional beef products to enter the modernized market.
2007 Vol. 21 (12): 6-7 [
Abstract
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116
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全文
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391
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8
Research Advances in Quality Factors of Goat's Milk Cheese
XIANG yang et al.
DOI: 10.7506/rlyj1001-8123-200712004
This paper reviewed the mechanism of effect of factorso fm aterialm ilk,chemicalp rocess,starter,and temperature on quality of cheese.This study also discussed the effects of these factors on quality during the fermenting process.
2007 Vol. 21 (12): 8-10 [
Abstract
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111
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全文
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397
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11
The Carbohydrate-based Fat Substitutes and its Application
LI Xin et al.
DOI: 10.7506/rlyj1001-8123-200712005
2007 Vol. 21 (12): 11-13 [
Abstract
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122
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全文
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293
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Basic Research
14
The Effect on the Color and Fatty Acid of Beef Adding Plant Oil to Daily Grain
MENG Ling-li et al.
DOI: 10.7506/rlyj1001-8123-200712006
In order to confirm the effect on the quality in a good stall period adding plant oil to daily grain .Chooses 16 YanBian ox that have health bodies,and divide into 4 groups stochastically,4 heads as a group,the comparison group feeds the basic daily grain,the experiment group separately in-creases 4%,5%,6%(on the base of concen-trated feed)of plant oil,raise 88d. After butcher,choose the back to be longest muscle to freeze for 3 months under -20℃,start to analysis the quality of beef in 0,2,4,6 dafter defrosts for 24h under 4℃.The result indicates that:meat luster of experiment group is better than all good comparison groups.As the level of plant oil in daily grain increase,the saturated fatty acid takes on the descending tendency,having signed divergence compared with the comparison group (P<0.05),but the experiment groups are not signal(P>0.05); The unsaturated fatty acid takes on the trend of escalation,the divergence between 5% 6% plant oil group and the comparison group difference is remarkable (P<0.05).The test result indicated that:adding 5% of plant oil is the best in improving the quality of beef and extending the time of stall.
2007 Vol. 21 (12): 14-17 [
Abstract
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103
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196
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18
Study on the antioxidant activities of Apple Polyphenol in Preserved Meats
PENG Xue-ping et al.
DOI: 10.7506/rlyj1001-8123-200712007
Apple Polyphenols (AP)which were prepared by means of extraction from apple juice residue with 70% ethanol in water,combinated of BHT(1:1),were entered preserved ham coating pro rata 0.02%. The antioxidant activities were detect by trailing after.Ther esultss howedt hea ntioxidanta ctivities was as 2 times as that of antitheses which preserved ham of rata combination.Flavor was ameliorated distinctly,the effect of antioxidant activities was evident,shelf-life of preserved ham was extended one month about.
2007 Vol. 21 (12): 18-19 [
Abstract
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123
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全文
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232
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20
Squid Muscle Structure and its Tenderization
DU Jie et al.
DOI: 10.7506/rlyj1001-8123-200712008
Squid belongs to mollusc Cephalopoda.It has va-riety characteristic:body is big,ketone body is long,meat is tender and juiciness.It is a kind of rich-nutritionf isheryp roduct,whichc ontains1 6-18g protein and 1-2g fat per hundered gramme fresh squid product,meanwhile many kinds of vi-tamin and mineral also presented in it.This article is mainly about the construction feature of muscle and endoenzmaty of squid.At the same time,the outlooko fc uttlefisht enderizationa rea lsod iscussed.
2007 Vol. 21 (12): 20-23 [
Abstract
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157
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1102
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24
Distinguish the Species of the Marine Products
LU Jing et al.
DOI: 10.7506/rlyj1001-8123-200712009
The development of fishing industry led to an increase in the number of fish species.And the substitution of highly priced species by other less commercial value ones became a problem.So it is necessary to provide efficient methods of species identification.Int hisp aper,wed escribeds everal methods used in species identification in processed seafoods,including protein molecular makers and DNA molecular makers technology.
2007 Vol. 21 (12): 24-27 [
Abstract
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141
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全文
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219
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Processing Technology
28
The Technology of the Muslim's Fermented Sausage Used Beef
LIU Cheng-jiang et al.
DOI: 10.7506/rlyj1001-8123-200712010
Lactobacillus casei and S.carnosus were used as starter culture to produre fermented sausage with beef.The results indicated the best proportion of the GdL recruitment is 0.6%,the GLC recruit-ment is 0.25%,quantity of inoculability is 1.5107.
2007 Vol. 21 (12): 28-30 [
Abstract
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115
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全文
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291
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31
Selection Criteria of Lactic Acid Bacteria Used in the Starter Cultures of the Fermented Sausages
MA De-gong et al.
DOI: 10.7506/rlyj1001-8123-200712011
Lactic acid bacteria is the most important micro-organism that used for starter culture of fer-mented sausages The function of the lactic acid bacteria in fermented sausages and the develop-ment history of lactic acid bacteria starter culture for fermented sausages were introduced in this paper.The selection criteria of lactic acid bacteria used as starter cultures of the fermented sausages are mainly discussed.
2007 Vol. 21 (12): 31-33 [
Abstract
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127
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全文
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361
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34
Study on the Method of Bleaching the Natural Casing
LIU Shi-jiang
DOI: 10.7506/rlyj1001-8123-200712012
2007 Vol. 21 (12): 34-35 [
Abstract
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126
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全文
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228
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Quality and Safety
36
Application of ISO22000 Food Safety Management Systems in Cooked Meat Products
LI bao-zhen et al.
DOI: 10.7506/rlyj1001-8123-200712013
The safety of cooked meat products is related to the hazard in food consumption chain.As the hazard exists in all food chain,any one of the chain should be controlled.The safety of the cooked meat products is always one of the most important problems.ISO22000:200"5Food safety management systems-Requirements for any or-ganization in the food chain"offers a standard for the cooked meat products safety management.
2007 Vol. 21 (12): 36-40 [
Abstract
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127
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全文
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312
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41
Food Safety and its Misunderstanding
CHEN Shu-min
DOI: 10.7506/rlyj1001-8123-200712014
2007 Vol. 21 (12): 41-43 [
Abstract
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122
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全文
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163
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44
The Application of Edible Antimicrobial Film in the Meat freshness
LIU Lin
DOI: 10.7506/rlyj1001-8123-200712015
Edible antimicrobial film is paying close attention for the merits of its effective,stabilization,safe,and so on.The article introduces mainly the characters,the merits and the types of edible antimicrobial film,and its application in the meat refreshing.
2007 Vol. 21 (12): 44-47 [
Abstract
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114
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全文
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604
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48
Application of High Voltage Pulsed Electric Fields in Food Pasteurization
Du qing
DOI: 10.7506/rlyj1001-8123-200712016
Destroy bacterium is a vital process in food processing.Because of it,the characteristics,such as short time,high efficiency and little consumer,high pulsed electric fields(HPEF) become more and more useful in food pasteurization. summarizedt heh ighp ulsede lectricf ieldss teriliza-tionm echanism,characteristics,sterilizatione ffect and application in the different aspects of the food industry. Regarding the prospects for de-velopment proposed the forecast of this technique.
2007 Vol. 21 (12): 48-50 [
Abstract
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116
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全文
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371
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Animal & Veterinary
51
Taking Preventive Measures against MPS during the Winter and Spring
LIU Gou-xin
DOI: 10.7506/rlyj1001-8123-200712017
2007 Vol. 21 (12): 51-52 [
Abstract
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118
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全文
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159
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