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2005 Vol. 19, No. 8
Published: 2005-08-01
Application Research
Practical Technology
Translation
Translation
17
World Meat Forecasting Bulletin, Presenting unusual Result
Bian Zenglin
DOI: 10.7506/rlyj1001-8123-200508001
2005 Vol. 19 (8): 17-18 [
Abstract
] (
117
)
全文
(
154
)
Practical Technology
19
Process Technics of Deepfrozen Meat Ball
Li Sen;Sun Zhanwei
DOI: 10.7506/rlyj1001-8123-200508002
2005 Vol. 19 (8): 19-20 [
Abstract
] (
142
)
全文
(
282
)
Application Research
22
Study of Liquid State Lard (Low Melting Point) Separating & Distill Techenology
Chen Yuefeng;Luo Yonggang;He Gangqiang
DOI: 10.7506/rlyj1001-8123-200508004
2005 Vol. 19 (8): 22-26 [
Abstract
] (
116
)
全文
(
246
)
27
Brief Introduction of Soybean Albumen Using Techenology & Example
Zhang Guo
DOI: 10.7506/rlyj1001-8123-200508005
2005 Vol. 19 (8): 27-28 [
Abstract
] (
113
)
全文
(
206
)
29
Research on Electronic Nose and Its Application in Meat Inspection
Zhang Nan;Weng Jianglai;Ma Changwei
DOI: 10.7506/rlyj1001-8123-200508006
This paper describe the principle and constitution of electronic nose. The application of electronic for meat quality appraisement, grade assessment, maturation judgment, classification recognition and process monitor and control were discussed.
2005 Vol. 19 (8): 29-31 [
Abstract
] (
127
)
全文
(
190
)
32
The Study on Mechanism of Photobleaching for Red Monascus pigment
Lian Xijun
DOI: 10.7506/rlyj1001-8123-200508007
A monascus red pigment (resolved in water) was radiated with UV-light until it became colorless, the molecular formulas of the colorlessness were determined by MS and H1NMR, they were C31H45NO10、C15H24O5、C16H21NO5. The photobleaching mechanism of the red pigment was deduced according to photochemical theory.
2005 Vol. 19 (8): 32-35 [
Abstract
] (
127
)
全文
(
190
)
40
Application of Stock & Poultry Bone Processed Products in Meat Products
Ouyang Jie;Wang Jianzhong;Wei Liqing
DOI: 10.7506/rlyj1001-8123-200508010
The application of stock and poultry bone processed products in meat products were reviewed from following aspects; the application of bone pulp, bone paste and bone powder in meat products; the manufacture of bone extract and its seasonings, their application and function in meat products.
2005 Vol. 19 (8): 40-42 [
Abstract
] (
104
)
全文
(
286
)
46
The Research about Isolation and Identification of the Tactic Acid Bacteria in Fermented Meat
DOI: 10.7506/rlyj1001-8123-200508012
The technology of solation and identification about lactic acid bacteria in fermented meat was investigated. In the research, two kinds of L.delbruecki was got in fermented sausage, sausage and ham. In the end, the method about the isolation and identification of the preponderant microorganism in fermented meat was set up .
2005 Vol. 19 (8): 46-50 [
Abstract
] (
131
)
全文
(
281
)
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