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2006 Vol. 20, No. 7
Published: 2006-07-01
Quality and Safety
Application Research
Practical Technology
China Meat Research Centre Forum
China Meat Research Centre Forum
1
Talk about slaughter technologies and equipments
Li Chang-le
DOI: 10.7506/rlyj1001-8123-200607001
2006 Vol. 20 (7): 1-2 [
Abstract
] (
127
)
全文
(
284
)
Quality and Safety
10
Breed pigs and HACCP
Huang Sheng-wen;Qin Wen
DOI: 10.7506/rlyj1001-8123-200607003
2006 Vol. 20 (7): 10-12 [
Abstract
] (
110
)
全文
(
205
)
Practical Technology
14
The processing technics of XUAN WEI Ham
DOI: 10.7506/rlyj1001-8123-200607005
This paper detailed introduced process technology, qualitative grade standard of Xuanwei ham that is one of three famous ham in our country.In processing key measures are summarized. To some degree,this paper may provide a base for the industrialize development of Xuanwei ham theortically.
2006 Vol. 20 (7): 14-16 [
Abstract
] (
129
)
全文
(
541
)
Application Research
19
The role of Electrical stimulation in Meat Tenderness
Zhao Bao-cui;Chen Tao
DOI: 10.7506/rlyj1001-8123-200607007
It is a universal view that about electrical stimulation background and the current studying, and the principle of the tenderize meat and the electrical stimulation treatment improves meat tenderize. Introduced some related results about electrical stimulation, moreover, discussed of some views about the principle of the electrical stimu- lation and of using electrical stimulation to improve meat tenderness.
2006 Vol. 20 (7): 19-21 [
Abstract
] (
130
)
全文
(
229
)
22
The Study of extruded meat
Du Jiang;Huang Ai-xiang;Wu Zhi-xia
DOI: 10.7506/rlyj1001-8123-200607008
The raw material of extruded products is mainly cereal. The cereal is lack of lysin and Methionine while there are plenty of them in the meat. The extruded products including meat will have higher nutrition. This paper reviews the study of ex- trusion in the process of meat.
2006 Vol. 20 (7): 22-24 [
Abstract
] (
158
)
全文
(
347
)
25
The application of HACCP in process of producation of Ham intestines
Shi Xiao;Fu Yin-mei;Cui Hui-ling
DOI: 10.7506/rlyj1001-8123-200607009
In order to guarantee the product quality of the ham intestines. We can be through analyzing the potential danger that may exist in the intestines flow of producing of ham, Use HACCP and define key control point, and make corresponding solution and way. Control through being effective to ones that endangered in process of production, guar- antee the security of the ham intestines.
2006 Vol. 20 (7): 25-27 [
Abstract
] (
105
)
全文
(
398
)
28
Fat replacer and its application in the meat products
Liu Huai-wei;Kong Bao-hua;Xu Dan
DOI: 10.7506/rlyj1001-8123-200607010
There are a high content of fat in the traditional meat products. Fat is attributed succulent and tasty properties to the meat products. But Excessive dietary fat intake can increase the risk of obesity, hypertension and some cancers. The application of fat-replacers in the meat products can not only reduce the fat content but also offset the lose of flavor. This paper discusses the fat replcers and its applications in the meat products. In order to supply some theoretics to the meat processing industry.
2006 Vol. 20 (7): 28-31 [
Abstract
] (
110
)
全文
(
391
)
35
The Measurement of Collagen from Pig Lung
Li Xiao-yong;Li Hong-jun
DOI: 10.7506/rlyj1001-8123-200607012
Collagen is the main component of extra-cellular matrix (ECM). It is of very importance to maintain the flexibility of skin and blood vessel, keep hair and nail soft and lustrous, improve the lubricative property of cartilage, too. Collagen has gained an extensive application in various fields for its unique physiochemical property and excel- lent biocompatibility. This article’s purpose is via measure the quantity of the collagen in pig lung to find the new approach to all-around utilize the pig lung.
2006 Vol. 20 (7): 35-37 [
Abstract
] (
124
)
全文
(
573
)
38
Effect of Environment Factors on Lactic acid bacteria and Its Evaluation with SAS During the Processing of Fermented Sausage
Wang Ling-jian;Zhou Hai-zhen;Li Xing-ke;Wang Dong;Bu Hong-jiang;Li Kai-xiong
DOI: 10.7506/rlyj1001-8123-200607013
Effect of Environment Factors, Such as salt concentration, water activity, degree and time of fermentation, sugar concentration etc. on lactic acid bacteria was studied with response surface analysis experiment design of SAS. Sig- nificant environmental factors were assured and scientific mathematical models were founded. Con- ditions of the best technology of fermented sausage were salt 6.1%, Aw 0.932, fermen- tation degree 14.6℃, fermentation time 21 d, sugar 2.3%.
2006 Vol. 20 (7): 38-42 [
Abstract
] (
118
)
全文
(
265
)
46
General situation of pork quality and affecting factors
Li Feng-na;Wang Ji-cheng;Chen Xiao-an
DOI: 10.7506/rlyj1001-8123-200607015
With the elevation of leanness in pork production, and the application of harmful additives, pork quality appears poor. But people’s consciousness of health care increases. Meanwhile, they put forward more desires for meat quality and flavor. This paper summarized the conventional traits of pork quality and the affecting factors: breed and nutrition.
2006 Vol. 20 (7): 46-50 [
Abstract
] (
146
)
全文
(
647
)
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