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2003 Vol. 17, No. 2
Published: 2003-04-01
Packaging & Storage
Basic Research
Processing Technology
Meat Safety
Nutrient Hygiene
Thematic Forum
Additive Agent
Thematic Forum
3
The Export of China Animal Products is Facing Challenge and Strategy after China Entering into WTO
Wang Zhongli
DOI: 10.7506/rlyj1001-8123-200302001
The impact caused by developed countries to China export of animal products is reflected in this article,meanwhile,the relevant measures taken to accept the challenge after China entering into WTO is briefly introduced
2003 Vol. 17 (2): 3-6 [
Abstract
] (
95
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全文
(
171
)
7
The Development and Study of the Link Mode of China Pork Distribution
Chen Xiangning
DOI: 10.7506/rlyj1001-8123-200302002
The pork industry and its distribution link of China and UK are scientifically compared here.Despite the pork distribution link of UK is most advanced in the world,China impossibly imitates all the western distribution mode after entering into WTO,while it should be accordance with the special national situation,so as to not only absorb the advantages of western distribution system,but also analyze problem case by case,finally set up China’s own special mode.
2003 Vol. 17 (2): 7-10 [
Abstract
] (
104
)
全文
(
594
)
11
The Problem Existing in the safety and Quality Standard System Of China Animal Products and Relevant Advice
Ma Aijin
DOI: 10.7506/rlyj1001-8123-200302003
The problems existing in the safety and quality standard system of China animal products are introduced ,meanwhile,the reason of what is analyzed,and advice for further improvement is pointed out as well.
2003 Vol. 17 (2): 11-13 [
Abstract
] (
118
)
全文
(
298
)
14
To Discuss Service on the Tide of Market
Zhang Quanxin
DOI: 10.7506/rlyj1001-8123-200302004
In marketing economy,sincerity is market,while service is productivity.Therefore,sincere service is the starting point and stop point of enterprise.Some experiences of sincere service are concluded in accordance with author’s own working practice.
2003 Vol. 17 (2): 14-14 [
Abstract
] (
116
)
全文
(
170
)
15
It Is Producing Acid Rather Than Eliminating Acid
DOI: 10.7506/rlyj1001-8123-200302005
2003 Vol. 17 (2): 15-15 [
Abstract
] (
103
)
全文
(
230
)
Basic Research
16
Study Summary of the Meat Flavor
Zhou Jie
DOI: 10.7506/rlyj1001-8123-200302006
Meat is the important resource of essential element for the demand of human being,such as protein,fat,vitamin. The categories of flavor element contained in meat and forming of flavor element as well as the factors to effect meat flavor are simply introduced in this article.
2003 Vol. 17 (2): 16-18 [
Abstract
] (
110
)
全文
(
930
)
19
Hurdle Effect and Optimizing Processing of Fermented Sausage
Wang Wei
DOI: 10.7506/rlyj1001-8123-200302007
The antiseptic and keeping quality theory of huddle effect is introduced,the practical application of huddle effect in the process of processing fermented sausage and storage is illustrated as well Integrating management law of HACCP to carry out optimized technique,new products will be made finally guided by market
2003 Vol. 17 (2): 19-22 [
Abstract
] (
130
)
全文
(
292
)
Processing Technology
23
Processing Technology and Economical Analysis of Chilling Meat
Liu Xuehao
DOI: 10.7506/rlyj1001-8123-200302008
Two steps chilling technique and direct chilling technique are two methods of meat chilling processing technology Through out the experiment,direct chilling technique is better than two steps chilling technique,and refrigerating firm can acquire increased benefit from it
2003 Vol. 17 (2): 23-24 [
Abstract
] (
118
)
全文
(
230
)
25
Chinese Traditional Famous Meat Products--Xue Fang Jiang Ham
Yang Hechao
DOI: 10.7506/rlyj1001-8123-200302009
The history and reform and processing technology of Xue Fang Jang Ham are well introduced in this article.
2003 Vol. 17 (2): 25-26 [
Abstract
] (
139
)
全文
(
724
)
27
Brief Study on the Technique and Quality of Western Style Brine Ham
Liu Junli
DOI: 10.7506/rlyj1001-8123-200302010
The technical requirement and its effect to products quality of western style brine ham are briefly studied and experimentally concluded.
2003 Vol. 17 (2): 27-28 [
Abstract
] (
104
)
全文
(
220
)
29
Processing Technology of Smoking Ham
Sun Shujing
DOI: 10.7506/rlyj1001-8123-200302011
The key point of processing technology and requirement of products quality of smocked ham are briefly introduced.
2003 Vol. 17 (2): 29-29 [
Abstract
] (
102
)
全文
(
185
)
30
The Method of Applying High Pressure Kettle to Produce Low temperature Contracted Sausage Casing
Zhao Junzhe
DOI: 10.7506/rlyj1001-8123-200302012
The Theory of producing low temperature contracted sausage casing by high-pressure kettle is illustrated,producing method and its advantages are introduced as well.
2003 Vol. 17 (2): 30-30 [
Abstract
] (
97
)
全文
(
222
)
Additive Agent
31
Tenderization of Meat and Carpain Protease
Cai Xiaowen
DOI: 10.7506/rlyj1001-8123-200302013
The applying method of carpain protease in meat tenderization is introduced.
2003 Vol. 17 (2): 31-32 [
Abstract
] (
96
)
全文
(
678
)
33
Current Study and Prospect on the Photostability of Monascus Pigment
Lian Xijun
DOI: 10.7506/rlyj1001-8123-200302014
Current study on the photostability of monascus pigment is described,the reason of fading of monascus pigment is analyzed,and the effective way to modifying fading is pointed out.
2003 Vol. 17 (2): 33-34 [
Abstract
] (
107
)
全文
(
166
)
Packaging & Storage
35
Packaging of Meat and Meat Products
Bai Shan
DOI: 10.7506/rlyj1001-8123-200302015
The packaging technology of meat and meat products is introduced,including packaging method and common packaging materials The significance of packaging is stressed as well.
2003 Vol. 17 (2): 35-37 [
Abstract
] (
118
)
全文
(
222
)
38
Changes of Meat on the Process of Freezing
Tian Xue
DOI: 10.7506/rlyj1001-8123-200302016
All kinds of physical and chemical changes will happen in the process of freezing meat,these changes will directly affect meat quality after freezing,therefore,in practical work,knowing these can make meat more effective and active
2003 Vol. 17 (2): 38-38 [
Abstract
] (
86
)
全文
(
410
)
Meat Safety
39
Clenbuterol Hydrochloride and Meat Hygiene
Yan Li
DOI: 10.7506/rlyj1001-8123-200302017
Clenbuterol was extensively used as animal drug and additives in feeding in past 40 years,however,it was forbidden in the world due to its residue in food causing numbers of poisoned affairs The catabolism of clenbuterol in body and its harmful residue to human and animal are discussed as well.The testing technology of residue is comparatively analyzed,while the theory, application and prospect of ELISA are stressed in this paper so that meat hygiene can be relatively ensured by monitoring.
2003 Vol. 17 (2): 39-41 [
Abstract
] (
108
)
全文
(
298
)
42
The Application of HACCP in Roast Pork Sausage
Li Fenghua
DOI: 10.7506/rlyj1001-8123-200302018
The method and process of implementing HACCP programme in the process of making roast pork sausage are introduced.
2003 Vol. 17 (2): 42-43 [
Abstract
] (
172
)
全文
(
244
)
44
The Comprehensive Utilization and Decomposition Technology Of Microoganism in Animal Blood
Zhang Bin
DOI: 10.7506/rlyj1001-8123-200302019
Starting from the microbial decomposition technology for animal blood,the sort of microorganism with capacity to degrade protein,fermenting technique and method are both introduced;the application and direction of fermented blood products in food industry is summarized.The problem in animal blood’s comprehensive utilization is discussed,and finally some measures to solve problems are suggested as well.
2003 Vol. 17 (2): 44-47 [
Abstract
] (
114
)
全文
(
225
)
48
The Development and Utilization of Pork By-produsts
DOI: 10.7506/rlyj1001-8123-200302020
2003 Vol. 17 (2): 48-48 [
Abstract
] (
101
)
全文
(
251
)
Nutrient Hygiene
49
Nutritional Value and Scientific Edibleness of Pork
DOI: 10.7506/rlyj1001-8123-200302021
2003 Vol. 17 (2): 49-50 [
Abstract
] (
98
)
全文
(
1189
)
51
Is Organic Food More Beneficial to Health?
DOI: 10.7506/rlyj1001-8123-200302022
2003 Vol. 17 (2): 51-51 [
Abstract
] (
100
)
全文
(
305
)
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