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Quick Search     Adv Search 2006 Vol. 20, No. 6 Published: 2006-06-01 Application Research Practical Technology China Meat Research Centre Forum Translation Carnivorous Culture        China Meat Research Centre Forum 1 The Packaging of meat pruduct Tao Zhi-zhong DOI: 10.7506/rlyj1001-8123-200606001 2006 Vol. 20 (6): 1-5 [Abstract] ( 133 ) 全文 ( 638 )        Carnivorous Culture 8 Acquaint Oneself With National Meat Food Customs,Develop Our Meat Food Culture Guo Hong-lei;Huang De-zhi;Xu Yuan-li DOI: 10.7506/rlyj1001-8123-200606002 2006 Vol. 20 (6): 8-11 [Abstract] ( 109 ) 全文 ( 798 )        Translation 12 Odour of cooked silurus (silurus glanis) flesh: evaluation by sensory analysis and comparison of collection methods to assess the odour representativeness of extracts obtained by dynamic headspace Musha Moli DOI: 10.7506/rlyj1001-8123-200606003 The odour of silurus (Silurus glanis)coming from two types of rearing environment developed in France was studied.Odour sensory analysis was performed on cooked fillets of silurus.The odour representativeness of extracts obtained by dynamic headspace was assessed.Two methods of extract collection were compared.Rearing environment had an effect on the odour of cooked filles of silurus.Silurus reared in outdoor ponds for 2years with no renewal of water had a stronger odour of hay,cut grass and hot milk and a weaker odour of moudly,hard-boiled egg and cooked cabbage than silurus reared in indoor concrete ponds for 1 year with renewed geothermal water.Odour extracts collected with the Teflon bag method were more representative of the odour of cooked fillets of silurus than those collected with odour of cooked fillets of silurus. 2006 Vol. 20 (6): 12-17 [Abstract] ( 122 ) 全文 ( 354 )        Application Research 25 Effect of Electrical stimulation and delay chilling on the degradation of the myofibrillar proteins in Chinese Yellow crossbred bulls Wang Yu-ning;Luo Xin;Zhang Xian-feng;Xu Yong-ping DOI: 10.7506/rlyj1001-8123-200606007 This Article studied the effect of Electrical stimulation and delay chilling on the degradation of the myofibrillar proteins of Chinese Yellow crossbred bulls. after aging 0d, 3d,7d,10d, MFI (myofibril fragmentation index) and the degradation of the desmin and nebulin were analyzed.The results showed that Electrical stimulation and delay chilling increased MFI,and resuted in faster degradation of desmin and nebulin. 2006 Vol. 20 (6): 25-28 [Abstract] ( 147 ) 全文 ( 397 ) 29 Amino Acids Content Analysis in Beef Hydrolysate by Amino Acid Analyzer Zhang Qian-yi;Zhang Ming-de;Wang Xiang-lin DOI: 10.7506/rlyj1001-8123-200606008 The amino acids content in beef hydrolysate was detected by 835-50 amino acid analyzer. The result showed that other 17 amino acids were rich and good for meat flavor, except Trp (tryptophan) was destroyed via hydrolysis. The maximum of total amino acids was 12.78%, and the minimum was 0.7%, what’s more, other 7 essential amino acids existed. 2006 Vol. 20 (6): 29-30 [Abstract] ( 125 ) 全文 ( 364 ) 31 The Basic principle of flavor and savory creation in processed meat product Wang Yan-ping;Zhang Sheng DOI: 10.7506/rlyj1001-8123-200606009 The basic principle and skill of flavor and savory creation in processed meat product were summarized and introduced the characteristics of savory flavor and the method of identification, choice and application of savory flavor in details. 2006 Vol. 20 (6): 31-32 [Abstract] ( 124 ) 全文 ( 297 ) 33 Application of Lactose in the Sea Foods Processing Luo Yong-kang;Jiang Yan DOI: 10.7506/rlyj1001-8123-200606010 The paper introduces simply the processing technology, composition and properties of lactose. Analyses the effect of lactose on colors, flavor, and shelf life of squid shreds. The result shows that the lactose can improve the flavor, reduce the water active, and extend the produces shelf life of squid shreds. 2006 Vol. 20 (6): 33-35 [Abstract] ( 118 ) 全文 ( 183 ) 36 Determination of Subcutaneous Thermal Conductivity for "Peking-duck" Roasted by Air-impingement Technique Ma Ling-juan;Gao Zhen-jiang;Jiang Xin-jie;Du Zhi-long DOI: 10.7506/rlyj1001-8123-200606011 Thermal conductivity of"Peking -duck "roasted by air-impingement was measured with microprobe. The result showed that the thermal conductivity of subcutaneous tissue with moisture content from 6.55% to 14.22% ranged 0.1178W/(m·K)～ 0.1973W/(m·K),indicating trends of liner correlation. 2006 Vol. 20 (6): 36-38 [Abstract] ( 114 ) 全文 ( 311 ) 39 Effect of delay chilling on meat quality Characteristics and microstructure of Chinese Yellow crossbred bulls Zhang Xian-feng;Luo Xin;Wang Yu-ning;Xu Yong-ping DOI: 10.7506/rlyj1001-8123-200606012 This article studied the effects of delay chilling and conventional chilling on meat quality of beef .Postmortem changes of carcasses in the rate of pH and temperature decline,evaporative weight loss of carcasses, purge loss, cooking loss, shear force values and microstucture during aging were determined in the bovine m. longissimus thoracis et lumborum.The results showed that delay chilling had significant effect on pH and temperature decline(P<0.05); delay chilling improved the tenderness of the bovine m.longissimus thoracis et lumborum after 0d, 3d,7d aging(P<0.05), however, no significant effect on meat tenderness after 10 d aging; Contrarily, delay chilling exerted negative effects on meat water-holding capacity. As far as microstructure is concerned,sarcomere length of delay chilling was longer than sarcomere length of Conventional chilling during 0d and 3d aging. 2006 Vol. 20 (6): 39-43 [Abstract] ( 120 ) 全文 ( 195 )

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