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Quick Search     Adv Search 2006 Vol. 20, No. 1 Published: 2006-01-01 Reviews Quality and Safety Application Research Practical Technology Translation Carnivorous Culture        Reviews 3 A nutrition view of the meat product's development Liu Yan DOI: 10.7506/rlyj1001-8123-200601001 2006 Vol. 20 (1): 3-5 [Abstract] ( 158 ) 全文 ( 383 )        Carnivorous Culture 8 Acquaint Oneself With National Meat Food Customs,De-velop Our Meat Food Culture Guo Hong-lei;Huang De-zhi;Xu Yuan-li DOI: 10.7506/rlyj1001-8123-200601002 2006 Vol. 20 (1): 8-11 [Abstract] ( 140 ) 全文 ( 405 )        Quality and Safety 12 The application introuductions of courses in HACCP Zhu Huijun;Ding Yuanwen DOI: 10.7506/rlyj1001-8123-200601003 2006 Vol. 20 (1): 12-13 [Abstract] ( 133 ) 全文 ( 193 )        Translation 14 The applications of Nitrit in meat DOI: 10.7506/rlyj1001-8123-200601004 2006 Vol. 20 (1): 14-15 [Abstract] ( 146 ) 全文 ( 373 )        Practical Technology 20 Fungus Ham's processing Li Jinquan DOI: 10.7506/rlyj1001-8123-200601007 2006 Vol. 20 (1): 20-21 [Abstract] ( 116 ) 全文 ( 206 )        Application Research 26 Study advance on soybean protein isolated and its applications in meat product Li Yuzhen;Lin Qinlu;Xiao Huaiqiu DOI: 10.7506/rlyj1001-8123-200601009 This article mainly studied classification,construction,processing technology,functionalcharacterizations of soybean isolated protein and its applications in meat products.According tocurrent study states and present problem, the applications of SPI in meat product are proposed. 2006 Vol. 20 (1): 26-30 [Abstract] ( 148 ) 全文 ( 608 ) 37 Review on Fatty Acid in Muscle Tissues of Chicken JIANG Linlin;LIU Huagui;QI Desheng;XU Shufang;HUANG Cuifang DOI: 10.7506/rlyj1001-8123-200601012 Because people focus on the nutritional value and the flavor quality of chicken meat, theresearch on the flavor is a hot but difficult point in the animal husbandry. The meat flavor is the reactionresult of a variety of the aroma precursors .The research on the aroma precursors is the starting pointof the flavor development. The article mainly overviews the research advance of aroma precursors-fatty acid in chicken meat. 2006 Vol. 20 (1): 37-40 [Abstract] ( 159 ) 全文 ( 272 ) 41 Study on the development of nitrite's detective technology in foods Du Hongxia;He Zhifei;Li Hongjun DOI: 10.7506/rlyj1001-8123-200601013 The development of detection of nitrite in foods was reviewed in this paper,especially meat,vegetable and diary products.The principle,measurement parameter and applicated fields of various methodsincludingS pectrophotometry( Griess,CatalyticDiscolorationSpectrophotometry,FIA-Spectrophotometry,SIA-Spectrophotometry),Oscillographicp olarography,Fluorimetry,Ion-exchangeC hromatographica nds oo n, were introduced .Moreover, the advantages and disadvantages of different methods were compared .Wehope this paper will be helpful for Chinese nitrite’s detective technology. 2006 Vol. 20 (1): 41-45 [Abstract] ( 159 ) 全文 ( 1068 ) 48 Study on meat quality of crossbred wild pig Wang Yonghui;Ma Lizhen;Zhang Yajie;Zhang Jianrong DOI: 10.7506/rlyj1001-8123-200601015 Species is the most important factor of effecting pig’s ediable quality. Chemical compositionand nutrient metabolism are biochemical basis for the development of pork quality traits, At the sameconditions of feeding and slaughtering, This paper aimed at investigating red a、pH value、tenderness( shear force)and cooking loss of crossbred boars and local white pigs during post-mortem aging. Theresult indicated that crossbed wild pig’s meats have the thicker red a and keeping more time、higherultimate pH value、the worse tenderness and the small cooking loss rate. 2006 Vol. 20 (1): 48-52 [Abstract] ( 130 ) 全文 ( 217 )

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