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2004 Vol. 18, No. 1
Published: 2004-01-01
Industry research
Basic Research
Processing Technology
Quality inspection
Industry research
19
Future Trends and Processing Technology of Chilled Meat
Bin Dongmei
DOI: 10.7506/rlyj1001-8123-200401001
One of the main points of Chinese meat industry’s technological development was developing chilled meat products to increase market share. This article use thorough data to analyze the chilled meats’ present conditions, future trends and perspectives in China.
2004 Vol. 18 (1): 19-22 [
Abstract
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95
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全文
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197
)
23
Course of Modernization on Chinese Traditional Meat Products
Wang Zhongli
DOI: 10.7506/rlyj1001-8123-200401002
In this article, aspects on the modernization of processing machinery, packaging and storage technologies for Chinese traditional meat products were summarized .The weakness during the course of modernization were also reviewed.
2004 Vol. 18 (1): 23-24 [
Abstract
] (
87
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全文
(
423
)
Basic Research
25
Effect of Lipid Oxidation and Maillard Reaction on Flavor Meat
Yang Hongju
DOI: 10.7506/rlyj1001-8123-200401003
Oxidation mechanism of intramuscular fat and the action between lipid oxidative products and Maillard rdaction were illustrated.the formation representative fron cooked meat products and the formation of flavor compound during lipid oxidation after cooking were discussed.Lipid Oxidation had a effect on Maillard Reaction that decreased the formation of between lipid oxidation and Maillard reaction determined cooked meat flavor.
2004 Vol. 18 (1): 25-28 [
Abstract
] (
125
)
全文
(
857
)
29
Guidelines for Safety evaluation of Thermal Process Flavourangs
Cheng Xiaoyu
DOI: 10.7506/rlyj1001-8123-200401004
Thermal proccss flavourings are used to impart flavours to foodstuffs such as soups,sauces,snacks and convenience foods but very few toxicological data are available for the safety evaluation of the majority of these flavourings. The Council of Europe’s Committee of Experts on Flavorings has therefore produced these guidelines which are aimed at producers and supervisory authorities and lay down the minimum requirements to observed if essential safety standards are to be respected.
2004 Vol. 18 (1): 29-30 [
Abstract
] (
129
)
全文
(
360
)
31
Chemical Composition and Texture of Pyrmont beef
Li Changzhong
DOI: 10.7506/rlyj1001-8123-200401005
Results of the chemical composition and texture from Italian pyrmont beef was summarized.The difference between pyrmont beef fron and other cattle varieties was discussed.Some suggestions were provided on improving cattle types in varions regions in China.
2004 Vol. 18 (1): 31-33 [
Abstract
] (
115
)
全文
(
228
)
34
Study on Microorganism of Dried Beef
Ma Xiaoyan
DOI: 10.7506/rlyj1001-8123-200401006
Dried beef is the popular products in Europe and America.Microbial species,rule of change and activity during the processing of domestic and imported dried beef from cattle was amalysed.Results were summarized in this phase.
2004 Vol. 18 (1): 34-35 [
Abstract
] (
102
)
全文
(
193
)
Processing Technology
36
Performance and Application of Additive Starch in Meat Products
Liu Shuzhen
DOI: 10.7506/rlyj1001-8123-200401007
In this article,meat products’technology of preparation using phosphate starch,the factor affecting the products’main target,the performance and the wide application in meat products were introduced.
2004 Vol. 18 (1): 36-37 [
Abstract
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117
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全文
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171
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38
Processing of Stewed Meat Products with soy sauce
Zhao Junzhe
DOI: 10.7506/rlyj1001-8123-200401008
In this article,twenty-six different kinds of cooked meat products’raw material,meterial confection and technological process were thoroughly introduced.
2004 Vol. 18 (1): 38-43 [
Abstract
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117
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全文
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275
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44
Processing Technology for Stewed (Sucking)Pigeons with Soy Sauce
Zheng Jianqiang
DOI: 10.7506/rlyj1001-8123-200401009
Processing technology for stewed(sucking)pigeons with soy sauce and the criticla points of the processing was described. 【Keywords in Chinese】 肉(乳)鸽； 腌制； 卤制；
2004 Vol. 18 (1): 44-45 [
Abstract
] (
108
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全文
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283
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46
Study on Processing Technology of Convenient Mountain Dark-bone Pressed Salted Chickens
Xia Yangyi
DOI: 10.7506/rlyj1001-8123-200401010
Sichuan Mountain Dark-bone Chickens were used as raw material to study the processing technology of Convenient Mountain Dark-bone Pressed Salted Chickens.the product’s color,flavor and microstructure shape affected by salt,compound spices,salting time were discussed by using orthogonal test to settle the best salting preparation.The product’s quality affected by baking time and temperature were discussed in order to make the best baking processing parameters.
2004 Vol. 18 (1): 46-48 [
Abstract
] (
102
)
全文
(
286
)
Quality inspection
49
Simple Method for Determination of Pale Muscle's Free Amino Acid
Jiang Kailian
DOI: 10.7506/rlyj1001-8123-200401011
A simple method for determination to understand the free amino acid’s fluctuation in pale muscle was applied.
2004 Vol. 18 (1): 49-49 [
Abstract
] (
97
)
全文
(
180
)
50
Application of Microbial Transglutaminase in Processing of Meat Products
Liang Haiyan
DOI: 10.7506/rlyj1001-8123-200401012
The classification,production,and functional properties of transglutaminase were discussed,and the application of Microbial Transglutaminase in processing meat products were systematically described.
2004 Vol. 18 (1): 50-52 [
Abstract
] (
104
)
全文
(
597
)
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