Home   |   About the Journal   |   Editorial Board   |   Citation Indices   |   Subscription   |   Open Access Policy   |   Contacts Us   |   中文

Office Online       Submission Online     Peer Review     Editor-in-chief     Office Work Journal Online     Accepted     Current Issue     Advanced Search     Archive     Read Articles     Download Articles     Email Alert

Quick Search     Adv Search 2006 Vol. 20, No. 11 Published: 2006-11-01 Quality and Safety Application Research Practical Technology China Meat Research Centre Forum        China Meat Research Centre Forum 1 Set up Long-efficiency Mechanism and Guarantee the Safety of Meat Consumed by Common People Huang Yuexin DOI: 10.7506/rlyj1001-8123-200611001 2006 Vol. 20 (11): 1-4 [Abstract] ( 121 ) 全文 ( 278 )        Quality and Safety 7 The Application of HACCP in Traditional Cooked Meat Products Xu Shiming;Liu Qingshan DOI: 10.7506/rlyj1001-8123-200611003 In order to guarantee the product quality,wecan be through analyzing the potential dangerthat may exist in the process of producing andsaling.Use HACCP theory and define critical con-trol points.and make particular and effectivecontrol measure.control through being effectiveto ones that endangered in the process ofproducing and saling.guarantee to supply safeand healthy product for customer. 2006 Vol. 20 (11): 7-9 [Abstract] ( 111 ) 全文 ( 182 )        Practical Technology 13 The Research of Pork's Quality and Safety Xie Fang DOI: 10.7506/rlyj1001-8123-200611006 This article introduced the problems and newresearches about the quality and safety of thepork,and pointed out the main research trend inthe author’s opinion. 2006 Vol. 20 (11): 13-17 [Abstract] ( 130 ) 全文 ( 242 ) 18 Processing Technology of Soft Vacuum-Can of Convenient Mutton Sweetbread Chen Xiaona;Zhang Dequan;Zhang Bolin;Liu Siyang DOI: 10.7506/rlyj1001-8123-200611007 The mutton sweetbread is a traditional food.Thep rocesst echnology,criticalp ointo fo peration,formulation of product and quality index of mut-ton sweetbread soft vacuum-can were introducedin detail.The is to provide basis for industrializa-tion of the traditional mutton sweetbread. 2006 Vol. 20 (11): 18-20 [Abstract] ( 146 ) 全文 ( 474 )        Application Research 22 Study on the Microwave Sterilization for Prolonging the Shelf Life of Mutton Ham Sun Weiqing;Li Ping;Ma Lizhen DOI: 10.7506/rlyj1001-8123-200611009 2006 Vol. 20 (11): 22-25 [Abstract] ( 117 ) 全文 ( 332 ) 26 Study Progress on the Enzynolysis Collagen Jian Jingying;Zhang Zhisheng DOI: 10.7506/rlyj1001-8123-200611010 2006 Vol. 20 (11): 26-28 [Abstract] ( 124 ) 全文 ( 656 ) 29 Application and Development Trend of the Biotechnology in Meat Food Xing Xiuqin;Xing Mengda DOI: 10.7506/rlyj1001-8123-200611011 2006 Vol. 20 (11): 29-30 [Abstract] ( 113 ) 全文 ( 163 ) 31 The Effects of the Quality and Component on Compound Enzymolysis America Red Fish Xie Chao;Luo Hongyu DOI: 10.7506/rlyj1001-8123-200611012 The Aminophenol、protein、lipid and ash contentof the red fish body and muscle are menstruated bycompound enzymoysis the American red fish。Ex-periment Results indicating:lipid of red fish body islow,and it belongs to the low lipid and high proteinfish.At the same time the best condition of thecompound enzyme prep ration is 1.5% quantity ofpapain,disposing 3 hours and then 2.5% quantityof neutral proteins,disposing 2 hours. The effectis good for increasing the red fish muscle Solubilitynutrientc ontent. 2006 Vol. 20 (11): 31-32 [Abstract] ( 120 ) 全文 ( 196 ) 42 Study on Formula Optimization of Lebanese Big Sausage Zhang Hongmei;Sun Baozhong;Fan Guisheng DOI: 10.7506/rlyj1001-8123-200611017 Using beef as material, this paper had studiedthat salt、sugar、mustard powder and white pepperpowder were influence to aroma、taste、accep-tance and PH value of the Lebanon Bologna Theresult of orthogonal test showed the optimumdirections is 3.0%salt、2.5% sugar、1.4%mustard and 0.10%white pepper powder. 2006 Vol. 20 (11): 42-45 [Abstract] ( 120 ) 全文 ( 202 ) 47 Screening and Optimizing of the Formulation of Sandwich Ham Hao Huimin;Chen Shuxing;Ren Fazheng;Zhang Houjun DOI: 10.7506/rlyj1001-8123-200611019 In this study,two orthogonal design experi-ments were conducted to screen the formulation ofcuring agents and supplementation for sandwichham,according to sensory evaluation and maintexture profiles of sandwich ham.The optimumingredients were selected as:100kg of pork(crural),3% of salt,1% sugar,0.15g/kg ofsodium nitrite,0.2% of Complex Phosphates,0.05% of sodium Isoascorbic Acid,8% of potatostarch,3% of soybean isolate protein,0.4%carrageenan and 45% of water. 2006 Vol. 20 (11): 47-49 [Abstract] ( 124 ) 全文 ( 211 )

News Download Online Submission Author Guidelines Remote Contribute Steps Manuscript Review Process Copyright Statement Submitting Template Ethical Standards Misconduct Processing Links CHINA GENERAL CHAMBER COMMERCE BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP BEIJING ACADEMY OF FOOD SCIENCES CHNFOOD FOOD SCIENCE FOOD SCIENCE AND HUMAN WELLNESS JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY JOURNAL OF FUTURE FOODS

Tel: 010-83155446/47/48/49/50　Fax: 010-83155436　E-mail: meat_research@126.com Powered by Beijing Magtech Co., Ltd.