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Quick Search     Adv Search 2006 Vol. 20, No. 10 Published: 2006-10-01 Application Research Practical Technology China Meat Research Centre Forum Window        China Meat Research Centre Forum 7 New Label Brings New Idea of Food Safety Li Yanjing DOI: 10.7506/rlyj1001-8123-200610001 2006 Vol. 20 (10): 7-9 [Abstract] ( 105 ) 全文 ( 248 )        Practical Technology 10 A Discussion on the Function of Enzyme in Meat Processing Industry Shi Bibo;Luo Xiaomiao;Lin Qiao DOI: 10.7506/rlyj1001-8123-200610002 The paper reviews the effect of enzymes in meat on maturation after slaughtered,preservation and processing of meat.And our article is intended to provide the theoretical basis to research and development new meat products by using enzymes. 2006 Vol. 20 (10): 10-11 [Abstract] ( 151 ) 全文 ( 880 ) 12 A Discussion on the Cooking Methods of Rugao Ham Qiu Hongbing;Guo Baoyan DOI: 10.7506/rlyj1001-8123-200610003 Rugao ham has gained a great reputation for a long time.In order to have the customers known the nutrition value of our ham,this article intro- duces Rugao ham,s edible method systemically,also the notice items and the specific menu of hams. 2006 Vol. 20 (10): 12-14 [Abstract] ( 159 ) 全文 ( 840 ) 18 Determination of Salt in Meat Products by Microwave Digestion -Silver Nitrate Titration Method Qi Huina;Zang Yongjun DOI: 10.7506/rlyj1001-8123-200610005 2006 Vol. 20 (10): 18-19 [Abstract] ( 116 ) 全文 ( 231 ) 19 A review of PCR Technology Used for Species Identification of Raw Meat in Food Gao Lin;Xu Xinglian;Zhou Guanghong DOI: 10.7506/rlyj1001-8123-200610006 The methods for species identification of the meat products were reviewed in this paper.It was mainly about the molecular biology methods based PCR and the applied prospect of PCR was discussed. 2006 Vol. 20 (10): 19-21 [Abstract] ( 116 ) 全文 ( 490 ) 22 Study on the Microbial Changing of Fermented Sausage in the Fermented Course Wang Lingjian;Li Xingke;Zhou Haizhen;Li Kaixiong DOI: 10.7506/rlyj1001-8123-200610007 Microbial succession and physico-chemical changes during ripening of four Chinese-style fermented sausages are investigated.The conclusions are as follows:Lactic acid bacteria(LAB) are the pre- dominant micro flora during ripening of fermented sausages.They rapidly maximized with population of 108cfu/ml at day 7 in the four type products respectively,and stayed almost constant afterwards.During the ripening days,they decreased. Micrococcus-staphylococci,second to lactic acid bacteria in count,increased too during fermenta- tion or in the first week.However,their incre- ment is small in contrast to that of LAB. Micrococcus-staphylococci,with the maximum of about 107cfu/g,were far below LAB all the time in the process of fermented dry sausages. 2006 Vol. 20 (10): 22-24 [Abstract] ( 136 ) 全文 ( 242 )        Application Research 31 Effect of Heat-treatment on Volatile Flavor Compounds in Egg Yolk Feng Yuechao;Liu Meiyu;Ren Fazheng DOI: 10.7506/rlyj1001-8123-200610009 Volatile compounds from fresh and heated egg yolk(heating at 100℃ for 15min)were identified by GC-MS dynamic headspace sampling method. 23 compounds were identified from fresh egg yolk,alcohols and alkanes were the main volatiles in peak area.Heated egg-yolk produced a large amount of volatile compounds,47 volatiles were identified,including aldehydes,ketones,alcohols, aromatics,furans and sulfides.Furans and sulfides were the proper compounds produced by heated egg-yolk.All the compounds from raw yolk were found in the cooked yolks. 2006 Vol. 20 (10): 31-33 [Abstract] ( 147 ) 全文 ( 309 ) 38 Applications and Development of Quality and Characteristics of Pork Yang Xiaoqiong DOI: 10.7506/rlyj1001-8123-200610011 The researches and utilization of meat quality of crossbred wild pigs were reviewed,the potential risks of large scale breeding of crossbred wild pigs were analyzed,and the future breeding directions of crossbred wild pigs were proposed in the article. 2006 Vol. 20 (10): 38-40 [Abstract] ( 109 ) 全文 ( 254 ) 41 Comparative Study on Microbe Limited Standards for Fermented Meat Products Home and Abroad MaJu;SunBaozhong;HaoYongqing DOI: 10.7506/rlyj1001-8123-200610012 In this paper we discussed the origin and devel- opment of fermented meat productions at home and abroad,and indicted the hazards of harmful microorganisms in fermented meat.We also pointed out the essentiality and urgency of native maxi- mum limits for microorganisms in fermented meat productions by comparisons to ones abroad.At last some advices about it were made. 2006 Vol. 20 (10): 41-43 [Abstract] ( 126 ) 全文 ( 350 ) 44 Study on Texture Properties of Gel Mixed by Starch,Soybean Protein Isolates and Carrageenan HaoHuimei;ChenShuxing;RenFazheng DOI: 10.7506/rlyj1001-8123-200610013 This paper chose three kinds of commonly used meat additive which were potato starch,soybean isolate protein and carrageenan for heat-induced mixed gel,the effects of different factors in- cluding concentration,pH,heating temperature and heating time,etc.on the textural properties of the mixed gel were studied by using texture profile analyzer (TPA).The result showed that concentration and pH value had great impact on the textural properties of the mixed gel;the main textural properties reached to peak value at80 ℃,heated time had an effect on mixed hardness; sucrose can enhance the springiness of mixed gel, NaCl can enhance the hardness and springiness of mixed gel. 2006 Vol. 20 (10): 44-47 [Abstract] ( 139 ) 全文 ( 490 )

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