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2003 Vol. 17, No. 1
Published: 2003-01-01
Processing Technology
Application Research
Quality inspection
Food Preservation
Nutrient Hygiene
Thematic Forum
Additive Agent
Thematic Forum
3
The Problem and Strategy Existing in the Traditional Curing Meat Products
Zhou Guanghong
DOI: 10.7506/rlyj1001-8123-200301001
The Chinese traditional curing meat products as well as the problems existing in its traditional processing technology are systematically analyzed,the strategy and concrete techniques to solve these problems are printed out as well.The suggestions for modernizing the processing technology of Chinese traditional meat products are given in the article.
2003 Vol. 17 (1): 3-7 [
Abstract
] (
159
)
全文
(
1121
)
8
The Management of Chinese Slaughtering Must Measure up to the International Standard As Soon As Possible
Zhu Dexiu
DOI: 10.7506/rlyj1001-8123-200301002
The present situation of the management on Chinese slaughtering toward some aspects,such as the construction of rules,technology and equipment,hygienic inspection,monitoring management and vocational education is spoken,the gap to the developed countries is printed out.Moreover,the necessity to match the international standard is stressed in this article.
2003 Vol. 17 (1): 8-10 [
Abstract
] (
118
)
全文
(
196
)
Application Research
11
Marketing Investigation and Forecast on the Valley Black Pig
Zhang Ziping
DOI: 10.7506/rlyj1001-8123-200301003
When the new style of products as valley black pork produced in Beijing JQS Co.Ltd.was in marketing,the investigation on chilled meat in different market was carried out already,including specification quality,price,level of technique,hygienic condition and CI etc.Nevertheless,the developing trend of raw meat market is forecasted as well as the marketing strategy of valley black pork is figured out in the article.
2003 Vol. 17 (1): 11-12 [
Abstract
] (
115
)
全文
(
200
)
13
Meat Starter Cultures and Its Mode of Fermentation
Zhu Yan
DOI: 10.7506/rlyj1001-8123-200301004
During the processing of dry fermented sausage,additives,procedure of fermentation,numbers of changes in procedure are relevant to the starter culture.The metabolism and process of starter culture,such as Lactobacillus,Pediococci,Micrococci and Strephylococci,which are often used in industry,are detailed in this article.
2003 Vol. 17 (1): 13-15 [
Abstract
] (
130
)
全文
(
755
)
Processing Technology
16
HACCP and the Processing Technology on Chilling Meat
Liu Xuehao
DOI: 10.7506/rlyj1001-8123-200301005
The concept and principle of HACCP as well as its application in chilled meat are both detailed,some different ways of chilling techniques are introduced in this article.
2003 Vol. 17 (1): 16-18 [
Abstract
] (
112
)
全文
(
171
)
19
Study of the Processing Tecnique on Crystal Meat
Liu Xiaoli
DOI: 10.7506/rlyj1001-8123-200301006
The raw material of this experiment is pig skin,which is treated by alkalization.The optimal curing method,proportion of additives and steaming method are confirmed by this experiment at the same time.The products is good_looking,delicious and nutrient.
2003 Vol. 17 (1): 19-20 [
Abstract
] (
118
)
全文
(
215
)
21
The Processing Technology on Piao Xiang Rabbit Meat
Zheng Shichao
DOI: 10.7506/rlyj1001-8123-200301007
The processing technology on Piao Xiang Rabbit Meat isintroduced,moreover,the concept of combining the traditional food technology and modern processing technology to produce Piao Xiang Rabbit Meat on a large scale is on stressing.
2003 Vol. 17 (1): 21-22 [
Abstract
] (
102
)
全文
(
324
)
23
The New Processing Technology on Pig's Feet
Du Yajun
DOI: 10.7506/rlyj1001-8123-200301008
This technique is improved on the basic of pro_stewed pig’s feet.It stabilizes and improves the quality of products,maintains the original color,aroma and form as well.
2003 Vol. 17 (1): 23-24 [
Abstract
] (
121
)
全文
(
229
)
25
The Processing Technology on the Instant Food of Roasted Goose String
Zhang Fengkuan
DOI: 10.7506/rlyj1001-8123-200301009
Roasted goose string is made by goose meat,goose skin and some bowels,which is stringed on a stick after cutting,then seasoned after steaming,finally roasted.This technique is carried out by seasoning after steaming,chilling after roasting,heating by microwave before eating.This products is a series of instant goose products with special flavor.
2003 Vol. 17 (1): 25-26 [
Abstract
] (
94
)
全文
(
231
)
27
The Processing Technology on Sausage Products Containging Animal and Plant Nutrition
Hu Ying
DOI: 10.7506/rlyj1001-8123-200301010
The processing technology and character of sausage products containing animal and plant nutrition are summarized in this article.
2003 Vol. 17 (1): 27-28 [
Abstract
] (
115
)
全文
(
255
)
Additive Agent
29
The Application and Study of Lactobacillus in the Processing of Meat Products
Zhang Tingwei
DOI: 10.7506/rlyj1001-8123-200301011
The current situation of utilization of Lactobacillus is introduced,the applied research and technical operation of Lactobacillus in meat products are stressed.
2003 Vol. 17 (1): 29-31 [
Abstract
] (
112
)
全文
(
534
)
Food Preservation
32
The Comparable Experiment on Three Kinds of Fresh-keeping Agents
Ma Meihu
DOI: 10.7506/rlyj1001-8123-200301012
The experimental study of three single factors:GNa solution,Lysozyme and Nisin is taken in this project.As the result,when the three fresh-keeping agents are used singly,the fresh-keeping effect of Lysozyme is obviously better than comparison group,notably better than GNa solution group while a little bit better than Nisin group.Thus the primary effect has been obtained.
2003 Vol. 17 (1): 32-37 [
Abstract
] (
107
)
全文
(
341
)
38
The Theory and Practice of the Refrigeration Technology by Microwave Sterilization for Low Temperature Meat Products
Wu Yongnian
DOI: 10.7506/rlyj1001-8123-200301013
The basic theory and technology of microwave sterilization are reported;the work and achievement of research gained by author over past 1 decade are detailed in this article.
2003 Vol. 17 (1): 38-40 [
Abstract
] (
91
)
全文
(
288
)
41
Study on Extending the Shelf Life of Mutton Treated by Mixed Acid Solution
Hao Jiaomin
DOI: 10.7506/rlyj1001-8123-200301014
The effect of five acids in combination to the shelf life of mutton is studied in this experiment.As a result,the combination as 4% Acetic Acid,1% Lactic Acid,1 5% Ascorbic Acid,4% Sodium Thiosulfate,2% Potassium Sorbate is the best for restraining the growth of bacteria in mutton,and makes the shelf life longest comparatively.
2003 Vol. 17 (1): 41-41 [
Abstract
] (
100
)
全文
(
189
)
42
Extracting SOD from Animal Blood
Wang Yuzhu
DOI: 10.7506/rlyj1001-8123-200301015
The essential difference between PSE meat and water injected meat is introduced;meanwhile,the concept and forming mechanism as well as effecting factors of PSE meat are stressed in the article.
2003 Vol. 17 (1): 42-43 [
Abstract
] (
113
)
全文
(
208
)
Quality inspection
44
Integrative Determination and Treatment of Water Injected Meat and PSE Meat
Wu Yajie
DOI: 10.7506/rlyj1001-8123-200301016
The general method of sensory test on canned meat products is briefly introduced,which is easily operated by consumers.
2003 Vol. 17 (1): 44-45 [
Abstract
] (
96
)
全文
(
488
)
46
An Elementary Introduction to the Sense Test on Canned Meat Products
Zheng Canlong
DOI: 10.7506/rlyj1001-8123-200301017
Mutton is low cholesterol food with adequate nutrition and food therapy function Its quality is effected by sheep’s age,sex,breed,castrating or not,finishing ability,nutrition and food ete..On the other hand,the quality of different parts in sheep is different as well.
2003 Vol. 17 (1): 46-46 [
Abstract
] (
107
)
全文
(
440
)
Nutrient Hygiene
47
The Nutritional Value of Mutton and the Influencing Factors to Mutton's Quality
Zheng Canlong
DOI: 10.7506/rlyj1001-8123-200301018
Mutton is low cholesterol food with adequate nutrition and food therapy function Its quality is effected by sheep’s age,sex,breed,castrating or not,finishing ability,nutrition and food ete..On the other hand,the quality of different parts in sheep is different as well.
2003 Vol. 17 (1): 47-48 [
Abstract
] (
128
)
全文
(
928
)
49
Talking about Sheep in the Year of Sheep
DOI: 10.7506/rlyj1001-8123-200301019
2003 Vol. 17 (1): 49-49 [
Abstract
] (
110
)
全文
(
155
)
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