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Quick Search     Adv Search 2005 Vol. 19, No. 12 Published: 2005-12-01 Application Research Practical Technology Carnivorous Culture        Carnivorous Culture 10 Acquaint Oneself With National Meat Food Customs,Develop Our Meat Food Culture Guo Hong-lei;Huang De-zhi;Xu Yuan-li DOI: 10.7506/rlyj1001-8123-200512001 2005 Vol. 19 (12): 10-11 [Abstract] ( 114 ) 全文 ( 1168 )        Practical Technology 14 Coatex Fresh C Ruan Fusheng DOI: 10.7506/rlyj1001-8123-200512003 2005 Vol. 19 (12): 14-14 [Abstract] ( 137 ) 全文 ( 224 )        Application Research 25 Significance of biogenic amines to food safety and human health Feng Ya-rong;Ma Li-zhen DOI: 10.7506/rlyj1001-8123-200512007 Amines are basic nitrogenous compounds in which one, two or three atoms of hydrogen in ammoniaare replaced by alkyl or aryl groups. Amines acid decarboxylation is the most common mode of synthesisof amines in foods, and the aromatic amines may render a food toxic. When these amines are formed bythe action of living organisms through the decarboxylation process of amino acids, they are designatedbiogenic. 2005 Vol. 19 (12): 25-28 [Abstract] ( 191 ) 全文 ( 913 ) 28 Meat Additive Lin Chun-lai DOI: 10.7506/rlyj1001-8123-200512008 2005 Vol. 19 (12): 28-34 [Abstract] ( 137 ) 全文 ( 603 ) 35 Predictive mathematic models of sodium nitrite residue in meat products Song Yong;Ma Chang-Wei DOI: 10.7506/rlyj1001-8123-200512009 Predictive mathematicm odelso f sodium nitriter esiduei n minced meatp roducts andd ry-curedm eatcutw ered evelopeda ccordingt ot hes tatistical analysiso ft hed ata obtainedf romt his study. Asf or mincedmeat produts without and with sodium erythorbate 500 mg/kg were: Y=12.588+0.598X1-0.626X2and Y=13.096+0.381X1-0.363X2 respectively, in which Y was sodium nitrite residue(mg/kg), X1was the added amount of sodium nitrite (mg/kg), X2 was total heme pigment (mg/kg). As dry-cured meatcut concerned, the predictive mathematic model was: y=45.136+0.181x1-1.306x2-0.342x3,where y was sodium nitrite residue(mg/kg) x1、x2、x3 were the added amount of sodium nitrite (mg/kg),the curing time(d) , and total heme pigment (mg/kg) respectively. 2005 Vol. 19 (12): 35-38 [Abstract] ( 125 ) 全文 ( 236 ) 42 The study on the relationship between lean percentage of the pig carcass read by machine and grade of pig strain Cheng Wen-xin;Wang Yu-fen;Yue Tian-li;Zhang Zhi-wei DOI: 10.7506/rlyj1001-8123-200512011 Lean percentages of the pig carcasses of four grades of pig strains got by PG100 GradingProber were Investigatede, and compared with the lean percentages got by cut out trial. The result showsthat the lean percentages got by PG100 can well reflect the quality accord to the pig’s strain,andit can be used as basic value for carcass automatic grading during slaughter. 2005 Vol. 19 (12): 42-45 [Abstract] ( 142 ) 全文 ( 237 )

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