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Quick Search     Adv Search 2006 Vol. 20, No. 9 Published: 2006-09-01 Quality and Safety Application Research Practical Technology China Meat Research Centre Forum        China Meat Research Centre Forum 1 Carryon the Meats Brand strategy to Improrethe Period of development DingFu-jiang DOI: 10.7506/rlyj1001-8123-200609001 2006 Vol. 20 (9): 1-3 [Abstract] ( 149 ) 全文 ( 166 ) 4 Technical Construction of theInformation Traces in Meat Products Security LiuJian-long DOI: 10.7506/rlyj1001-8123-200609002 2006 Vol. 20 (9): 4-8 [Abstract] ( 123 ) 全文 ( 187 ) 9 Influence and countermeasure of TBT to our country poultry product exportation HuangYing DOI: 10.7506/rlyj1001-8123-200609003 2006 Vol. 20 (9): 9-10 [Abstract] ( 114 ) 全文 ( 186 )        Quality and Safety 11 The Establishment and Implementation of HACCP System of The Sheep Slaughtering and processing plant ChenPing DOI: 10.7506/rlyj1001-8123-200609004 2006 Vol. 20 (9): 11-16 [Abstract] ( 124 ) 全文 ( 276 )        Practical Technology 18 The Advantage of Shower Sterilization for Pouch Products ZhangHong;XuHai-qiang DOI: 10.7506/rlyj1001-8123-200609006 The shower style autoclave adopts new technology in heating, cooking and sterilizing to spray ultra-hot water on the surface of products homogenously, with the multifunctional,fast and steady characters, it’ s suitable especially for pouch products sterilization. 2006 Vol. 20 (9): 18-19 [Abstract] ( 142 ) 全文 ( 331 )        Application Research 32 Influence to Chicken egg white table view viscosity in Different preserve temperature FengYun-chao;LiuMei-yu;RenFa-zheng;YuHuan DOI: 10.7506/rlyj1001-8123-200609011 2006 Vol. 20 (9): 32-34 [Abstract] ( 173 ) 全文 ( 224 ) 39 Application of Nisin in Meat Products Huang Ming-fa;Liu Jun DOI: 10.7506/rlyj1001-8123-200609013 Nisin is a natural,effective and safe food preservative, whose application becomes more and more. Characteristic and its application in meat products were emphatically reviewed in this article, as well as prospected the development of Nisin. 2006 Vol. 20 (9): 39-42 [Abstract] ( 154 ) 全文 ( 179 ) 43 Improvement of Phosphate Content Determination Method in Meat and Meat Products ZhaoShu-fang;ZangYong-jun DOI: 10.7506/rlyj1001-8123-200609014 2006 Vol. 20 (9): 43-44 [Abstract] ( 119 ) 全文 ( 166 ) 45 Comparisons with History and the current status of Fermented Meat Productions at home and abroad MaJu;SunBao-zhong;HaoYong-qing DOI: 10.7506/rlyj1001-8123-200609015 This paper firstly stated the origin, kinds and history of fermented meat productions at home and abroad. Moreover, we made a comparison with the current status and a summarization about development and technology requirements of them at home and abroad. At last we discussed some unresolved problems about the industry in our country. 2006 Vol. 20 (9): 45-47 [Abstract] ( 159 ) 全文 ( 355 ) 48 Study on Producing dried pork slice by injectcng and freezing TongQi-gen;MengLei;LiShu-chen DOI: 10.7506/rlyj1001-8123-200609016 A new method of product dried pork, slice, pork material was injected, mixed, freezed , cutting to slices, roasted and to make dried pork slice of thin less then 0. 6mm. optimum process conditions are that dehydration temperature 55℃and time 60 min; bake temperature is 110℃and time is 25min. 2006 Vol. 20 (9): 48-50 [Abstract] ( 112 ) 全文 ( 227 )

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