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Quick Search     Adv Search 2005 Vol. 19, No. 10 Published: 2005-10-01 Application Research Practical Technology Carnivorous Culture        Carnivorous Culture 8 Acquaint Oneself with National Meat Food Customs, Develop Our Meat Food Culture Guo Honglei;Huang Dezhi;Xue Yuanli DOI: 10.7506/rlyj1001-8123-200510001 2005 Vol. 19 (10): 8-9 [Abstract] ( 145 ) 全文 ( 255 )        Practical Technology 13 Study of Fresh Meat Atmospherical Technology Zhang Xuejian DOI: 10.7506/rlyj1001-8123-200510003 2005 Vol. 19 (10): 13-15 [Abstract] ( 120 ) 全文 ( 484 ) 16 Processing Technology of Hansen Salami Liu Yunxiang DOI: 10.7506/rlyj1001-8123-200510004 2005 Vol. 19 (10): 16-17 [Abstract] ( 136 ) 全文 ( 377 ) 21 Apply Modern Biologic Technology, Exploit Fresh Bone Processing New Field Lan De'an DOI: 10.7506/rlyj1001-8123-200510006 2005 Vol. 19 (10): 21-22 [Abstract] ( 121 ) 全文 ( 360 )        Application Research 23 HACCP System and Its Application in Chicken Slaughter and Processing Cao Xuehui DOI: 10.7506/rlyj1001-8123-200510007 2005 Vol. 19 (10): 23-25 [Abstract] ( 132 ) 全文 ( 390 ) 25 Study on the effect on Chinese-bacon flavor by additon of papain Luo Jun;Cui Jianyun;Chen Shangwu;Ren Fazheng;Zhang Houjun DOI: 10.7506/rlyj1001-8123-200510008 This paper studied the effect on Chiese-bancon flavor and the proteolysis by adding different quantities (0.002%, 0.004%, 0.006%)to Chinese-bacon.The results indicated that ,papain can accelerate the proteolysis of Chinese-bacon and the form of Chinese-bacon,but it do little function on the typical flavoro fC hinese-bacon. 2005 Vol. 19 (10): 25-28 [Abstract] ( 124 ) 全文 ( 206 ) 29 Study of Subsection Roast Technology of Preserved Ham Zhang Houjun;Cui Jianyun;Ren Fazheng;Luo Jun DOI: 10.7506/rlyj1001-8123-200510009 2005 Vol. 19 (10): 29-31 [Abstract] ( 121 ) 全文 ( 298 ) 36 Application of Tibetan Pork in Red Sausage Luo Zhang;Qiong Da;Yang Ling;Chen Shangwu;Yu Li DOI: 10.7506/rlyj1001-8123-200510011 This paper studied the process of the Tibetan pork red sausage by adopting different proportions of pure pork of the Tibet plateau type as materials to make red sausage for contrast experiment under the same supplies formula and processing conditions. The result showed that the main quality indexes as the appearance, color, structure, odor and taste of the manufactured meat are determined by the quantity of lean pork,that is the higher quantity of the lean pork used, the higher quality of the color, flavor and elasticity of the manufactured meat got.It’s conformed that the pork of the Tibet plateau type, which is a new kind of material of manufactured meat and have distinguishing feature of certain locality, will lead a new future for improving the meat-eating structure and developing the new high-grade meat product. 2005 Vol. 19 (10): 36-39 [Abstract] ( 112 ) 全文 ( 250 ) 45 Developing, Protecting and Defending the Color of Meat Product Munire. Ibrahim;Shen Guo;Yunusjan.turahun DOI: 10.7506/rlyj1001-8123-200510014 In this text introduced the color and luster of some kind of meat and discussed the pickle(nitrate and nitrite,temperature,pickle time,salt,pH,pigment,1ight), the heat treatment,antioxidant(Vitamin C,niacinamide,VitaminE ,free radicals terminates reagent,chelate, carnosine) and wrappage etc.some kind of factor influence to the color and luster of meat,as well as some method about developing,protecting and defending the color of meat product. 2005 Vol. 19 (10): 45-49 [Abstract] ( 128 ) 全文 ( 478 ) 49 Study of Processing Technology of Rabbit Meat Ham Li Jinquan DOI: 10.7506/rlyj1001-8123-200510015 2005 Vol. 19 (10): 49-50 [Abstract] ( 118 ) 全文 ( 181 )

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