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2002 Vol. 16, No. 1
Published: 2002-01-01
Basic Research
Processing Technology
Food Preservation
Thematic Forum
Additive Agent
Quality Control
Patent Technology
Thematic Forum
3
Analysis on the Prospect of China Meat Industry under the New Situation
Tong Junfeng
DOI: 10.7506/rlyj1001-8123-200201001
Some new trends of the meat industry after China’s WTO entry are introduced,and several concepts for the development of meat industry under the new situation are given.
2002 Vol. 16 (1): 3-4 [
Abstract
] (
118
)
全文
(
169
)
5
Competitive Trend in Chinese meat market
Cheng Wenxin
DOI: 10.7506/rlyj1001-8123-200201002
The Developmental course of the Chinese meat industry is reviewed,and the characteristics as well as the trend of competition of the Chinese meat market are analyzed.Furthermore,latest technological trends for comprehensive utilization of by-products in the pig slaughtering industry within China as well as abroad is summarized.
2002 Vol. 16 (1): 5-7 [
Abstract
] (
109
)
全文
(
324
)
8
My Humble Opinion on the Development Strategy for Chinese Meat Export after China's Entry into WTO
Lin Rongquan
DOI: 10.7506/rlyj1001-8123-200201003
As a big country of meat production and marketing,China face not only opportunity but also challenge after WTO entry.Some advices on developing our meat export and participation in international competition are put forward based on the analysis of advantages and disadvantages.
2002 Vol. 16 (1): 8-9 [
Abstract
] (
108
)
全文
(
152
)
10
Present Status and Trend of Beef Cattle Breeding in China
Kong Baohua
DOI: 10.7506/rlyj1001-8123-200201004
The Present Status of the Chinese beef cattle breeding industry is introduced,along with a comparison between the domestic and oversea.Based on the comparison,a proposal for the developmental direction of the Chinese beef cattle breeding is put forward.
2002 Vol. 16 (1): 10-13 [
Abstract
] (
114
)
全文
(
517
)
Basic Research
14
Collagen and Quality of Meat Products
Sun Fengmei
DOI: 10.7506/rlyj1001-8123-200201005
Collagen is the main component of the intra-muscular connective tissue.The distributions of the collagen as well as the formation of the cross-linking and stability are discussed in this article.The regulation of collagen changes with the age of the animal and the relationship between collagen and tenderness are expounded.
2002 Vol. 16 (1): 14-16 [
Abstract
] (
118
)
全文
(
787
)
17
Research Development on functional characteristics of myosin
Zhao chunqing
DOI: 10.7506/rlyj1001-8123-200201006
There is a close relationship between the structure of myosin and meat products.Furthermore,The study on factors that affect functional properties of myosin can direct meat processing.The functional characteristics such as turbidity,solubility and heat -induced gelation of myosin are summarized.The effects of pH,temperature,ATP,PPi,ironic strength and the type of muscle onto myosin gelation are also described.
2002 Vol. 16 (1): 17-19 [
Abstract
] (
117
)
全文
(
817
)
20
Re-utilization of Cholesterol-β-cyclodextrin Compound
Lu Hongjun
DOI: 10.7506/rlyj1001-8123-200201007
A large amount of by-products,cholesterol-β-cyclodextrin compound,are produced during the process of eliminating the cholesterol from food by adopting microcapsule technique.The principle and method for releasing recovering and re-utilization cholesterol-β-cyclodextrin compound are both briefly introduced.
2002 Vol. 16 (1): 20-21 [
Abstract
] (
113
)
全文
(
283
)
Processing Technology
22
Technological Requirements for Guangdong Style Sausage (La Chang)
Chen Xiaoqui
DOI: 10.7506/rlyj1001-8123-200201008
The important points for choosing raw materials and ingredients,as well as technological requirements are stressed,through which experiences are introduced.
2002 Vol. 16 (1): 22-23 [
Abstract
] (
105
)
全文
(
801
)
24
A New Technology for Hamburg
Lin Chunlai
DOI: 10.7506/rlyj1001-8123-200201009
The technoiogical points and formula for making hamburg meat through a new technology are introduced.
2002 Vol. 16 (1): 24-25 [
Abstract
] (
102
)
全文
(
198
)
26
Processing Technology for Stewed Drumstick in Soft Pack
Huang Yechuan
DOI: 10.7506/rlyj1001-8123-200201010
The processing technology for stewed drumstick in soft pack is discussed.The technology of coloring and the method of dehydration,sterilization,quality assurance are both introduced.
2002 Vol. 16 (1): 26-26 [
Abstract
] (
116
)
全文
(
231
)
27
Processing for Meat Floss & Rou-Pu
DOI: 10.7506/rlyj1001-8123-200201011
2002 Vol. 16 (1): 27-27 [
Abstract
] (
124
)
全文
(
188
)
28
An Elementary Introduction to Meat Curing
Liu Bojun
DOI: 10.7506/rlyj1001-8123-200201012
The purposes of curing,curing agents,curing methods,bio-chemical changes during the process of curing as well as affecting factors are detailed.
2002 Vol. 16 (1): 28-29 [
Abstract
] (
101
)
全文
(
387
)
Additive Agent
30
Commonly Used Additives in Western-style Meat Processing
Guo Shaoqing
DOI: 10.7506/rlyj1001-8123-200201013
The flavor characteristics,applications and critical steps for spices incorporation during the processing of western-style meat products were discussed in this article.
2002 Vol. 16 (1): 30-33 [
Abstract
] (
112
)
全文
(
499
)
34
Application of Thickener in Meat Processing
Feng Gaixia
DOI: 10.7506/rlyj1001-8123-200201014
Thickener commonly incorporated into meat products is discussed in this article.Their characteristics and applications are also detailed.
2002 Vol. 16 (1): 34-34 [
Abstract
] (
108
)
全文
(
450
)
Food Preservation
35
Functional Activity of Nisin in the Fresh Meat
Ma Lizhen Nan Qingxian Mao Xueying
DOI: 10.7506/rlyj1001-8123-200201015
The characteristic of Nisin and the relations between its activity and glutathion content of the fresh meat were introduced.Conclusion was deduced:probably because of the enzymatic reactions between Nisin and glutathion made it at non-active state.
2002 Vol. 16 (1): 35-36 [
Abstract
] (
114
)
全文
(
253
)
37
Oxidation and Prevention to Freeze-stored Meat
Wang Chunqi Wu Shiqing
DOI: 10.7506/rlyj1001-8123-200201016
The oxidation theory as well as some prevention method of freeze-stored meat were detailed in this article.
2002 Vol. 16 (1): 37-38 [
Abstract
] (
122
)
全文
(
449
)
Quality Control
39
HACCP System and Modern Food Processing
Zhang Fengkuan Yu Lei Yin Xiaoli
DOI: 10.7506/rlyj1001-8123-200201017
In this article,the orign,principles,characteristics,implementation methods and requirements,together with its relations on other managing systems were detailed.Meanwhile,analysis and conclusion were carried out based on the examples.
2002 Vol. 16 (1): 39-42 [
Abstract
] (
125
)
全文
(
537
)
43
Supervisory Safety and Hygienic Control for Export Frozen Rabbit Meat
DOI: 10.7506/rlyj1001-8123-200201018
Based on the principle of HACCP,analysis was carried out on the processing of export frozen rabbit meat.The critical control points (CCPs)were identified and the critical limits (CL)were also established to monitor the processing.Mean while,the related good manufacture procedure (GMP)was setting up to promote the safety and sanitary quality of the product.
2002 Vol. 16 (1): 43-45 [
Abstract
] (
119
)
全文
(
246
)
46
Identification,Dignosis and Treatment to Frequently Seen Porcine Parasitic Diseases
DOI: 10.7506/rlyj1001-8123-200201019
2002 Vol. 16 (1): 46-47 [
Abstract
] (
124
)
全文
(
688
)
48
Organolepic Identification on the Quality of Meat and egg
DOI: 10.7506/rlyj1001-8123-200201020
2002 Vol. 16 (1): 48-48 [
Abstract
] (
139
)
全文
(
174
)
48
Organic Food
DOI: 10.7506/rlyj1001-8123-200201021
The concepts and controls of organic food in foreign countries are introduced in this article.
2002 Vol. 16 (1): 48-48 [
Abstract
] (
102
)
全文
(
198
)
Patent Technology
52
A Brief Introduction to the Technological Patents in Meat,Poultry and Egg Processing(Part 7)
DOI: 10.7506/rlyj1001-8123-200201022
2002 Vol. 16 (1): 52-53 [
Abstract
] (
122
)
全文
(
162
)
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