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2002 Vol. 16, No. 3
Published: 2002-07-01
Packaging & Storage
Basic Research
Processing Technology
Meat Safety
Nutrient Hygiene
Thematic Forum
Additive Agent
Patent Technology
Thematic Forum
3
Significance and Suggestion to Develop the Processing Industry of Animal Products in China
Ma Aijin
DOI: 10.7506/rlyj1001-8123-200203001
The significance of developing Chinese animal processing industry is briefly introduced;the further developing trend in animal processing industry as well as the strategy of push forward this industry are both concerned in this article.
2002 Vol. 16 (3): 3-4 [
Abstract
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180
)
全文
(
403
)
5
Brief Analysis of Chinese Pork Production and Marketing in 2002
Yang Boxuan
DOI: 10.7506/rlyj1001-8123-200203002
The situation of pork production and marketing in this year is briefly analyzed;some essen-tially considerable problems of foreign trade strategy are pointed out in this article.
2002 Vol. 16 (3): 5-7 [
Abstract
] (
105
)
全文
(
192
)
8
International Organic Livestock and Poultry Market is Developing
Bian Zenglin
DOI: 10.7506/rlyj1001-8123-200203003
The general situation of international production and marketing of organic livestock and poultry in recent ten years is summarized;the obstacles to the progress of organic market are also pointed out.
2002 Vol. 16 (3): 8-9 [
Abstract
] (
97
)
全文
(
220
)
Basic Research
10
Processing Technology of Raw Sausage and Characters of Microorganism
Wang Wei
DOI: 10.7506/rlyj1001-8123-200203004
During the processing of raw sausage,a complicated microbial growth and physical-chemical reaction are also simultaneously processed,especially the growth of some desirable bacteria,such as lacto-bacillus,which is quite important for the quality and antisepsis.The raw sausage with good quality is mainly due to raw material,temperature,humidity,and suitable ventilation.Both processing technology of raw sausage and characters of microorganism are stated.
2002 Vol. 16 (3): 10-13 [
Abstract
] (
146
)
全文
(
973
)
14
Function of External Factors in Meat Tenderization
Li Yuwei
DOI: 10.7506/rlyj1001-8123-200203005
Some external factors influencing the tenderness of the meat are introduced in this article.
2002 Vol. 16 (3): 14-14 [
Abstract
] (
125
)
全文
(
473
)
Processing Technology
15
Research of the Chinese Style Fresh Meat Paste with Low Temperature Adjustmaent
Liu Zhongyi
DOI: 10.7506/rlyj1001-8123-200203006
The processing technology and formula of the Chinese fresh meat paste with low temperature adjustment,such as meatball,meat loaf,are discussed;with low temperature adjustment and raw meat ratio(fat meat:lean meat=2.8∶3.7),this Chinese fresh meat paste tastes good,elastic,and nutrient.
2002 Vol. 16 (3): 15-17 [
Abstract
] (
107
)
全文
(
360
)
18
Processing Technology of Crystal Chicken Sausage
Li Qi
DOI: 10.7506/rlyj1001-8123-200203007
The processing technology of a kind of low temperature sausage product-crystal chicken sausage made mainly by chicken as raw material is expanded.
2002 Vol. 16 (3): 18-18 [
Abstract
] (
140
)
全文
(
158
)
19
Processing Technology of Goubangzi Smoking Chicken
Yang Hechao
DOI: 10.7506/rlyj1001-8123-200203008
ABSTRAC T The Processing technology of traditional meat product-Goubangzi smoking chicken is expand-ed in this article.
2002 Vol. 16 (3): 19-20 [
Abstract
] (
143
)
全文
(
409
)
21
Processing Technology of Blak Hen with Eight Delicacies
Guo Genju
DOI: 10.7506/rlyj1001-8123-200203009
The processing technology and formula of black hen with eight delicacies are briefly stated.
2002 Vol. 16 (3): 21-21 [
Abstract
] (
114
)
全文
(
170
)
22
Processing Technology of Salt Curing Chitterling
Jiang hua
DOI: 10.7506/rlyj1001-8123-200203010
Both processing technology and quality requirement of salt chitterling are expanded in this report.
2002 Vol. 16 (3): 22-22 [
Abstract
] (
120
)
全文
(
302
)
Additive Agent
23
Function and Selection of Starch in Meat Processing
Shi Shenwen
DOI: 10.7506/rlyj1001-8123-200203011
ABSTARCT The rational application of starch in meat product is briefly introduced.Comparing with the original starch,the modified starch is more advantageous in meat product.
2002 Vol. 16 (3): 23-24 [
Abstract
] (
148
)
全文
(
328
)
25
The Technology of Biological Degradation Applied for Producing the Meat Extraction
Wang Zhongli
DOI: 10.7506/rlyj1001-8123-200203012
The method of using Biotechnology (enzyme engineering)to produce the meat hydrolytic ex-traction,technical point and the application of meat extraction in food industry are introduced in this arti-cle.
2002 Vol. 16 (3): 25-26 [
Abstract
] (
91
)
全文
(
345
)
Packaging & Storage
27
Researching the PVDC Pressed Multiple Film to Improve the Soft Packaging Material
Fan Shude
DOI: 10.7506/rlyj1001-8123-200203013
The feature of Aluminum multiple film and PVDC as packaging material as well as the re-quirement of packaging material of meat product which is suitable for normal temperature preservation are stated;the invention of PVDC which should be regarded as milestone in soft packaging industry is also stressed.
2002 Vol. 16 (3): 27-30 [
Abstract
] (
114
)
全文
(
210
)
31
The Character of Nisin as well as Its Application in Meat Products
Zhang Chunjiang
DOI: 10.7506/rlyj1001-8123-200203014
The present research in the world of the character of Nisin,range of antisepsis,antisepsis mechanism,affection factors of antisepsis,as well as the application for meat preservation is comprehensively stated.
2002 Vol. 16 (3): 31-33 [
Abstract
] (
102
)
全文
(
331
)
Meat Safety
34
Producing Safe Meat Must Pass ‘Three Passes'
Li Changle
DOI: 10.7506/rlyj1001-8123-200203015
This article points out that producing safe meat depends on three keys,which are source of feed,mechanized slaughtering and safe Distribution.
2002 Vol. 16 (3): 34-34 [
Abstract
] (
117
)
全文
(
213
)
35
The Regulation and Requirement of the International Inspection and Quarantine for the Imported Meat Product
Kong Fanzhen
DOI: 10.7506/rlyj1001-8123-200203016
The requirements of inspection and quarantine for the imported meat products in Korea,Japan,USA and Russia is respectively introduced.
2002 Vol. 16 (3): 35-37 [
Abstract
] (
95
)
全文
(
669
)
38
Inspection of Toxic Animal Slaughtering and Evaluation of the Meat Hygiene
Lin Rongquan
DOI: 10.7506/rlyj1001-8123-200203017
The pathologic characteristic of the slaughtering inspection for toxic livestock and toxin in-spection method are expanded.Meanwhile,the correct evaluation to the meat hygiene according to the spe-cific situation of toxic animal should be established for further treatment is stressed as well.
2002 Vol. 16 (3): 38-39 [
Abstract
] (
101
)
全文
(
252
)
40
Inspection and Treatment of the Raw Sow Meat
Zhu Benzhi
DOI: 10.7506/rlyj1001-8123-200203018
The sensory inspection to the shape and tissue character of raw sow,especially for sexual smell,must be conducted during pig slaughtering inspection.In addition,it should be treated according to the national regulation and standard.
2002 Vol. 16 (3): 40-41 [
Abstract
] (
107
)
全文
(
156
)
42
Sensory Identification of Poultry Meat
Qin Xiaowei
DOI: 10.7506/rlyj1001-8123-200203019
Sensory character and method of quality identification of fresh poultry,chilling poultry,white bar poultry are introduced.
2002 Vol. 16 (3): 42-42 [
Abstract
] (
98
)
全文
(
324
)
Nutrient Hygiene
43
Dietetic Science and Healthy Guarantee
Zhu Dexiu
DOI: 10.7506/rlyj1001-8123-200203020
The misunderstanding of diet cooking in China is pointed out in the view of nutrition;the hygienic significance of correctly using flavor is stated;the new concept of dietetic science and healthy guarantee is advocated in this article.
2002 Vol. 16 (3): 43-44 [
Abstract
] (
103
)
全文
(
235
)
45
Nutrient Value and Prospect of Chicken Product
Zhao Zhihua
DOI: 10.7506/rlyj1001-8123-200203021
By analysising the nutrient value,considering the consumptive trend of low fat,keeping healthy as well as convenience,the expansive prospect of chicken processed product is viewed in this arti-cle.
2002 Vol. 16 (3): 45-46 [
Abstract
] (
98
)
全文
(
441
)
Patent Technology
50
A Brief Introduction of Technological Patents in Meat, Poultry and Egg Processing(Part 8)
DOI: 10.7506/rlyj1001-8123-200203022
2002 Vol. 16 (3): 50-51 [
Abstract
] (
98
)
全文
(
156
)
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