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Quick Search     Adv Search 2006 Vol. 20, No. 12 Published: 2006-12-01 Application Research Practical Technology China Meat Research Centre Forum        China Meat Research Centre Forum 1 The The present condition、 issue and counteplan of our country's food quality security management system Yang Hui DOI: 10.7506/rlyj1001-8123-200612001 The article introduce the current situation and analyses the shortcoming of our country’s Food quality security management system.On the one hand,management purview belongs to different department so that it is difficult to form the management system of harmonious cooperation and high effect operation.On the other hand,the lawsuit of Food quality security management is deficient and jurisprudence is faultiness so that it is difficult to administrate by law.The article brings forward the suggests of reforming our country’s Food quality security management system from six aspects. 2006 Vol. 20 (12): 1-6 [Abstract] ( 120 ) 全文  ( 148 )        Practical Technology 9 Application Research of Apple Polyphenols in the Freshkeeping of Braised Meat Peng Xueping;Ma Qingyi;Wang Huajun;Zhou Bing;Liu Yiming DOI: 10.7506/rlyj1001-8123-200612004 Apple Polyphenols (AP) were prepared by means of extraction from apple juice residue with 75%ethanol in water.The antioxidant activities of various combinations of AP and VC,PG,BHT were monitored by using lard as the substrate in oven and the results showed that the 1:1 combination of AP-BHT were optimum,and its antioxidant activity was as 2.87 and 3.22 times as that of the single constituent of AP and BHT respectively. Pork pieces dipped in a curing solution containing 0.02%1:1 AP -BHT for 3 minute.After in oven (at 60℃) for 12 days,it was found that the antioxidant activity of the sample was as 94 time high as that of the control and colony total of the sample covering the coatin(g13 days) were reduced as 4 times as that of the control ,and it also could extend 5 days of shelf-life. 2006 Vol. 20 (12): 9-11 [Abstract] ( 133 ) 全文 ( 258 ) 12 Study on the Change of Micro-flora in the Process of Beef Fermented Sausage Ripening Lu Shiling;Li Kaixiong DOI: 10.7506/rlyj1001-8123-200612005 The composition of microorganism and its changes during ripening of fermented sausages which were added with different kinds of microbial culture starters were studied in this paper,and the rules of microorganism was got. 2006 Vol. 20 (12): 12-14 [Abstract] ( 115 ) 全文 ( 164 ) 14 Natural Antioxidant Carnosine and its Application in Meat Products Wei Qiuxia;Yang Yong DOI: 10.7506/rlyj1001-8123-200612006 Int hisa rticle,thec onstitute,property,anti-oxi- dizing mechanism and safety of Carnosine was introduced;thea pplicationo fa nti-oxidizingc apa- bility of carnosine in meat products was summa- rizeda ndi tsp otentiala pplicationw asa lsod escribed. 2006 Vol. 20 (12): 14-17 [Abstract] ( 116 ) 全文  ( 206 ) 18 Current Situation and Development of Microorganism Controlling Technology of Livestock and Poultrys Carcass Dai Ruitong;Zhou Weiwei;Liu Yi DOI: 10.7506/rlyj1001-8123-200612007 During the slaughter process,reduce the initial micro flora of the carcasses can greatly increase the shelf-life and the safety of the meat products.This review describe current methods and technologies used to decontaminate food animal carcasses world wide and the new technologies that are under development.The objective of the paper is to provide references for controlling the initial micro flora for meat industry,at the same time,provide references for the meat research institutes. 2006 Vol. 20 (12): 18-20 [Abstract] ( 134 ) 全文 ( 300 ) 24 The Processing Technology and Quality Control of Western Style Ham Yu Demin DOI: 10.7506/rlyj1001-8123-200612009 Saltwater ham is a kind of direct edible processed product,which is popular by tender meat and tasty flavor.The processing technology and the critical point of quality control in the process are detailed in the article. 2006 Vol. 20 (12): 24-26 [Abstract] ( 183 ) 全文 ( 254 )        Application Research 27 Determination of Trace Cadmium in Meat Products by Sequence Injection Hydride Generation Atomic Fluorescence Spectrometry Zhang Yongjun;Qi Huina DOI: 10.7506/rlyj1001-8123-200612010 The suitable measurement conditions for the determination of cadmium in meat product by hydrideg eneration-atomicf luorescences pectrom- etry were investigated.The digestion system of Nitric acidhydrogen peroxide was established with potassiumb orohydridea s reductivea gent.The linear range is 0～20ug/Lwithr=0.9998 and the de- tection limit is 0.01ug/L.The recovery is 94. 6%～99.8% with RSD of 1.12%～3.16%. 2006 Vol. 20 (12): 27-28 [Abstract] ( 122 ) 全文 ( 178 ) 29 Comparison on Microwave Sterilization and Heating Sterilization of Fish Bal Jin Shenglang;Ding Yun DOI: 10.7506/rlyj1001-8123-200612011 A comparative study on sterilization of fish balls by microwave and heating was carried out. When microwave-sterilization stayed 130s on 850W or heating-sterilization stayed 60min at 98℃, the total number of Escherichia coli could be sterilized by the two methods eventually,i.e, the efficiency is 100%.Meanwhile,the effects on sensory quality,protein and moisture of fish balls by two methods were also observed.For the microwaves terilization,thee ffecto fs ensoryq uality and moisture of fish balls were more than heating sterilization. 2006 Vol. 20 (12): 29-32 [Abstract] ( 152 ) 全文 ( 503 ) 33 A Review of the Safety of Fermented Sausage Chen Meichun;Yang Yong DOI: 10.7506/rlyj1001-8123-200612012 The harm of Salmonella、Staphylococcus aureus、 Listeria monocytogenes and Biogenic amines in fermented sausage and the step of cut down harm wasi ntroducedi nt hist ext.Ina ddition,application of forecasting microbiology in safety of fermented sausage was discussed. 2006 Vol. 20 (12): 33-36 [Abstract] ( 107 ) 全文 ( 195 ) 45 The characteristic of a new biological preservative Natamycin and its application in meat products Tang Dingming DOI: 10.7506/rlyj1001-8123-200612016 In this paper,the product characteristic and mechanismi n antisepticise ofN atamycin isd epicted, and the application in meat products is refered.In the same time,the differences between Natamycin and other preservative were compared. 2006 Vol. 20 (12): 45-47 [Abstract] ( 120 ) 全文 ( 521 ) 47 Study on Epidermal Expansion of "Peking-duck" with airimpingement roasting technique Ma Lingjuan;Gao Zhenjiang;Jiang Xinjie DOI: 10.7506/rlyj1001-8123-200612017 Epidermal expansion o“fPeking-duck”with air-impingement roasting technique were dis- cussed in the paper.Optimized processing pa- rameters for airing and epidermal expansion were suggested through sensory evaluation and micro telescope technique.The result showed that the best airing time,roasting temperature and time are 8h,180℃ and 45min. 2006 Vol. 20 (12): 47-49 [Abstract] ( 132 ) 全文 ( 394 )

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