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Quick Search     Adv Search 2006 Vol. 20, No. 2 Published: 2006-02-01 Reviews Application Research Practical Technology Translation Carnivorous Culture        Reviews 1 Regarding Life, appealing for the animals' welfare Li Chang-le DOI: 10.7506/rlyj1001-8123-200602001 2006 Vol. 20 (2): 1-3 [Abstract] ( 111 ) 全文 ( 339 )        Carnivorous Culture 9 Acquaint Oneself With National Meat Food Customs, Develop Our Meat Food Culture Guo Hong-lei;Huang De-zhi;Xu Yuan-li DOI: 10.7506/rlyj1001-8123-200602003 2006 Vol. 20 (2): 9-14 [Abstract] ( 137 ) 全文 ( 940 )        Translation 15 How to Avoid contamination during the processing of meat Chris Harris;Han Jun-juan DOI: 10.7506/rlyj1001-8123-200602004 2006 Vol. 20 (2): 15-17 [Abstract] ( 103 ) 全文 ( 243 )        Practical Technology 19 Improved processing technology of pork Roupu Li Xing-ke;Li Kai-xiong;Wang Ling-jian;Wang Dong DOI: 10.7506/rlyj1001-8123-200602006 The new processing technology of minced pork Roupu and ways of improving color and flavor of minced pork Roupu was studied systematically in the text.The experiment results showed that minced Roupu had good color when minced pork was pickled by adding suitable amount second Nitrite belous,2% Nacl, 3% white sugar,0.02% Ascorbic acid, under 0～4℃ for 6 hours.Meanwhile combined 0.5% (NaPO3)6 、5% Starch soluble and the ratio of the fat and the muscle for 1/4 , under 60℃ dried for 4 hours,under 120℃ burnt for 5 minuts, the color and flavor of the minced pork Roupu was very well. 2006 Vol. 20 (2): 19-22 [Abstract] ( 177 ) 全文 ( 709 )        Application Research 34 New study on the analysis testing methods of Chloramphenicols residues Zhou Zhenghong;Deng bin;Lin Baoyin DOI: 10.7506/rlyj1001-8123-200602010 This article have summered analysis-testing methods of chloramphenicols residues in animal tisse, food and materials recent years. It is high sensitive that ELISA kits detect chloramphenicols residues in animal tisses. But when quantifying chloramphenicols residues, methods of HPLC, GC, GC/ MS or LC/MS/MS are best select methods. Each method’s advantage and disadvantage would be comprised in the article。At last, promising methods for. Chloramphenicols residues were brought forward. 2006 Vol. 20 (2): 34-38 [Abstract] ( 133 ) 全文 ( 329 ) 38 Study on Processing Technology of Tribute Bolus From The Beef Si Junling;Zheng Jianqiang DOI: 10.7506/rlyj1001-8123-200602011 In the experiment, the raw materials is mainly use the leftover and pieces meat which from the beef processing factory, research a kind of new-type recreation food, and detail explain the prescription, processing technology and operating the main point. 2006 Vol. 20 (2): 38-39 [Abstract] ( 128 ) 全文 ( 256 ) 40 Advances in the Study of Improving Livestock and Poultry Meat Quality in the Process of Slaughter Yang Yong;Ma Chang-wei DOI: 10.7506/rlyj1001-8123-200602012 Meat quality is a general evaluation based on different kinds of meat quality traits, and it must be taken extensive factors into consideration to improve livestock and poultry meat quality. Many techniques, such as proper antemortem preparations, improvement of stunning, bleeding, and scalding method, and application of various decontamination technologies of carcasses,all can improve livestock and poultry meat quality effectively in the process of slaughter. 2006 Vol. 20 (2): 40-44 [Abstract] ( 135 ) 全文 ( 346 ) 45 Study on Blocking Nitrosamine Synthesizing in Western-style ham by adding extraction of citrus grandis peel Wang Yonghui;Ma Lizhen;Zhang Janrong;Nan Qingxian DOI: 10.7506/rlyj1001-8123-200602013 This paper studied on blocking nitrosamine synthesizing in the Western-style ham by adding the active extraction of citrus grandis peel. The experiment includes choosing the optimum condition for forming extraction of citrus grands peel and choosing the best result of blocking nitrosamine synthesizing in the Western-style ham by adding different contents of extraction. The result shows the optimum condition for extraction of citrus grands peel is that the ratio of water and citrus grandis peel is 7:3 in the incubation at 60℃ for three hours, and the best adding content is 1.6%. 2006 Vol. 20 (2): 45-48 [Abstract] ( 116 ) 全文 ( 312 ) 49 Research and application of Time-Temperature Indicator Cai Hua-wei;Ren fa-zheng DOI: 10.7506/rlyj1001-8123-200602014 Quality detectors, Time-Temperature Indicator (TTI) emerge as the times require along with people pay more and more attention to food safety. TTI can indicate the temperature variety of packaged foods and the quantity descended caused by temperature variety. The work principles and categories of TTI state this paper. 2006 Vol. 20 (2): 49-52 [Abstract] ( 101 ) 全文 ( 315 )

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