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2005 Vol. 19, No. 6
Published: 2005-06-01
Application Research
Translation
Carnivorous Culture
Meat Safety
Meat Safety
14
Safe Quality Quarantee of Meat Manufacture
Zhang Ziping
DOI: 10.7506/rlyj1001-8123-200506001
2005 Vol. 19 (6): 14-16 [
Abstract
] (
130
)
全文
(
181
)
Carnivorous Culture
19
History of Meat Food Process in China
Guo Honglei;Huang Dezhi;Xue Yuanli
DOI: 10.7506/rlyj1001-8123-200506003
2005 Vol. 19 (6): 19-24 [
Abstract
] (
146
)
全文
(
372
)
Translation
25
Survival and Growth of Bacterial Pathogens on Raw Meat During Chilling
DOI: 10.7506/rlyj1001-8123-200506004
2005 Vol. 19 (6): 25-26 [
Abstract
] (
129
)
全文
(
260
)
Application Research
32
Study on the Flow Injection Analysis-Chemiluminescence rapidly Evaluating the Chilled Meat Quality
Peng Yong;Lou Fei;Chen Shangwu;Ren Fazheng
DOI: 10.7506/rlyj1001-8123-200506007
The biogenic amines produced by bacteria in the chilled pork were degraded by an immobilized diamin oxidasec olumna nd theg eneratedh ydrogenp eroxide wasd eterminedb y luminol chemiluminescence system. The results of bacterial counts and HPLC and FIA-CL were compared. the regression equation between the HPLC and FIA-CL was y =115.24x + 10.744 and the correlation coefficient (r) was 0.966. The FIA-CL system could be useful to evaluate the chilled meat quality.
2005 Vol. 19 (6): 32-35 [
Abstract
] (
149
)
全文
(
302
)
36
New Study about Technology for Keeping Chilled Meat Fresh Setting up HACCP System of Pig Slaughter
DOI: 10.7506/rlyj1001-8123-200506008
2005 Vol. 19 (6): 36-38 [
Abstract
] (
129
)
全文
(
174
)
45
The Study Status of Lactic Bacterium in Fermented Sausages
Wu Lihong;He Zhifei
DOI: 10.7506/rlyj1001-8123-200506011
The study status of lactic bacterium in fermented sausages was reviewed in the pa-per, chiefly introducing the types and functions of lactic bacterium often used in fermented sausages, the mechanism of lactic bacterium and its home and abroad study status. In the end, the developing trends of lactic bacterium used in fermented sausages were prospected.
2005 Vol. 19 (6): 45-47 [
Abstract
] (
129
)
全文
(
301
)
48
Improvement Mensuration for Preservative Content in Meat Manufacture
Liu Shijiang;Liu Jiansheng
DOI: 10.7506/rlyj1001-8123-200506012
2005 Vol. 19 (6): 48-49 [
Abstract
] (
135
)
全文
(
279
)
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