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2002 Vol. 16, No. 2
Published: 2002-04-01
Basic Research
Processing Technology
Quality inspection
Food Preservation
Thematic Forum
Additive Agent
Thematic Forum
3
Grasping the Opportunity, Facing the Challenge, Developing China Meat Indtstry --the Summary of the First Senior Forum on China Meat Industry
Wu Youcai
DOI: 10.7506/rlyj1001-8123-200202001
Some hot topics involved in the Forum on China Meat Industry in this year are summarized in this article.
2002 Vol. 16 (2): 3-4 [
Abstract
] (
114
)
全文
(
329
)
5
The Trend of Consumption: See through the Producing and Selling in Shanghai Meat Market
Dong Yinchu
DOI: 10.7506/rlyj1001-8123-200202002
The Further developing trend of China meat products is predicted by concluding and analyzing the changing of meat producing and selling within present 9 years.
2002 Vol. 16 (2): 5-7 [
Abstract
] (
117
)
全文
(
170
)
8
Some Opinions to the China Meat Export
Yang Baixuan
DOI: 10.7506/rlyj1001-8123-200202003
Some important problems influencing our meat export are expatiated, the importance of depending on the market of mainland, establishing fundamental base, inproving quality are stressed.
2002 Vol. 16 (2): 8-10 [
Abstract
] (
117
)
全文
(
154
)
11
Passing Identification, Strengthening Measure, Breaking ‘Green Bulwarks'
Zhu Dexiu
DOI: 10.7506/rlyj1001-8123-200202004
China food export is facing severe challenge after Entry into WTO. As long as identifying IS09000, HACCP, ISO14000, intensifying managerial measure, realizing the quality management of food safety and hygiene to keep up with international standard, most of the ’Green Bulwarks’ can be broden.
2002 Vol. 16 (2): 11-13 [
Abstract
] (
101
)
全文
(
173
)
Basic Research
14
Postmortem Mechanisms of Calpain System
Kong Baohua
DOI: 10.7506/rlyj1001-8123-200202005
It is a complex process of the conversion of muscle to meat that result in a set of difference from those in living tissue. The protease calpain and its endogenous inhibitor calpastatin are implicated as major egulators of myofibrillar protein degration.
2002 Vol. 16 (2): 14-16 [
Abstract
] (
101
)
全文
(
191
)
17
Study of Zingibain on Tendernaization of Pork
Tang Xiaozhen
DOI: 10.7506/rlyj1001-8123-200202006
The zingibain obtained by UF had been used in pig meat. It was shown that the zingibain can make the meat tender by the following the optimal conditions: concentration of zingibain is 0.01%, pH value is 7.0, temperature is 30℃.
2002 Vol. 16 (2): 17-18 [
Abstract
] (
139
)
全文
(
169
)
Processing Technology
19
New Processing Technology for Goose Red Sausage
Zhang Fengkuan
DOI: 10.7506/rlyj1001-8123-200202007
processing technology for goose red sausage is researched, the optimal formula is ensured by practice, thus the red sausage with special flavor is produced.
2002 Vol. 16 (2): 19-21 [
Abstract
] (
115
)
全文
(
242
)
22
Discussion on the Processing Technology and Preservation for Cured Chicken
Sun Dabin
DOI: 10.7506/rlyj1001-8123-200202008
The optimal technological formula for curing chicken is discussed in this article, meanwhile, some practices of sterilization and antisepsis for stabilizing the quality of product and prolonging the shelflife are carried out.
2002 Vol. 16 (2): 22-25 [
Abstract
] (
137
)
全文
(
218
)
26
Simple Processing Technology of the Soft Packaging for the Five Spices Stewed Pig Hoof
Yu Lianfu
DOI: 10.7506/rlyj1001-8123-200202009
A simple technology for a type of stewed pig hoof is introduced,(adapted for pig hoof, head, trotter, ear, hail; chicken paw, wing, leg etc)
2002 Vol. 16 (2): 26-26 [
Abstract
] (
117
)
全文
(
212
)
Additive Agent
27
Essence to the flavor of Meat Products
Zhao Wuying
DOI: 10.7506/rlyj1001-8123-200202010
The purpose,significant, technology,application points as well as the direction of development of using the essence in meat processing are expatiated in this article.
2002 Vol. 16 (2): 27-30 [
Abstract
] (
106
)
全文
(
200
)
31
Carrying out the Measure: Protecting Meat Color according to the Mechanism of Color Changing
Zhang Hua
DOI: 10.7506/rlyj1001-8123-200202011
The theory of meat changing color is expounded, meanwhile, carrying out the measure of protecting color during meat processing is introduced.
2002 Vol. 16 (2): 31-32 [
Abstract
] (
97
)
全文
(
470
)
Food Preservation
33
Refrigerating Technology for Poultry
Liu Xuehao
DOI: 10.7506/rlyj1001-8123-200202012
The Refrigerating method of postmortem poultry is stressed so as to inhibit the metamor-phism of poultry. This method can be used for improving the management of refrigerating company.
2002 Vol. 16 (2): 33-34 [
Abstract
] (
102
)
全文
(
170
)
35
Application of Ultra-Fresh Bone Powder to Western-Style Sausages
Hua Jingdong
DOI: 10.7506/rlyj1001-8123-200202013
The nutritional composition and size of ultra-fine fresh bone powder (UFFBP) were analyzed, and four western-style sausages added UFFBP (bone size≤100μm) , as calcium sources at 0.5%, 1% and 2% were produced and sensory evaluated in this paper. The results showed that the characteristics of the products with addition of 2% UFFBP (bone size≤100μm) had not changed, and the calcium content in products increased by 151 mg/100g.
2002 Vol. 16 (2): 35-36 [
Abstract
] (
84
)
全文
(
304
)
37
Study of the Technological Conditions of Calcium Lactate from Egg Shells
Lian Xijun
DOI: 10.7506/rlyj1001-8123-200202014
The technological processing of calcium lactate from egg shells is studied. The optimal conditions are shown as following: the egg shell was reduced to ashes at 900℃ for 110 minutes, then put water (50ml) into ash contents (4g) so as to form limewash, finally, the 14ml 13mol/L lactic acid was added into the limewash and kept at 80℃, after filtration, crystallization and filtration again, the product was dried to white powder. The yield was 75.6% and the content of calcium lactate was 88.1%.
2002 Vol. 16 (2): 37-40 [
Abstract
] (
112
)
全文
(
336
)
Quality inspection
41
Brief Introduction to the Mensuration on ELISA
DOI: 10.7506/rlyj1001-8123-200202015
2002 Vol. 16 (2): 41-41 [
Abstract
] (
120
)
全文
(
244
)
42
Application of Near Infra-red Analytical Technology in Ham Inspection
Zhu Xuntao
DOI: 10.7506/rlyj1001-8123-200202016
The principals and method of NIR analysis of meat products is introduced. The applied examples of NIR Analytical technoloyg in autoclaved sausage inspection is discussed, such as the calibrations on the properties of protein, fat and moisture and the establishment of equation. NIR analysis results are accepted compared with the results of the regular laboratory analysis, which proved that using NIR to analyze the content of protein, fat and moisture in autoclaved sausage is feasible.
2002 Vol. 16 (2): 42-44 [
Abstract
] (
134
)
全文
(
214
)
45
Hazard and Supervision to the Harmful Microorganism in Meat Products
Luan Jinshui
DOI: 10.7506/rlyj1001-8123-200202017
Some harmful microorganisms as well as related hazard, inspection and prevention are introduced in the article.
2002 Vol. 16 (2): 45-46 [
Abstract
] (
110
)
全文
(
226
)
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