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2002 Vol. 16, No. 4
Published: 2002-10-01
Packaging & Storage
Basic Research
Processing Technology
Window
Meat Safety
Quality inspection
Thematic Forum
Additive Agent
Thematic Forum
3
Growing Pig and Foreign Trade in China
Yang Baixuan
DOI: 10.7506/rlyj1001-8123-200204001
The status and contribution in the world of growing pig in china is illustrated in this arti-cle,the development of growing pig in o ver past52years since P.R.China was established is emphasized.It is stresse d that to increase the quality of pork,create the international brand,enlarge export the green meat products based on the domestic market.
2002 Vol. 16 (4): 3-6 [
Abstract
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113
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全文
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255
)
7
The Application of High-tech for Meat Industry
Zhao Jiansheng
DOI: 10.7506/rlyj1001-8123-200204002
The application of high temperature steriliza tion technology and gas adjusting refrigeration technology,etc.for meat indust ry as well as the importance of HACCP management system in mtat pro-cessing in dustry are introduced in this article.
2002 Vol. 16 (4): 7-10 [
Abstract
] (
162
)
全文
(
282
)
11
Discussion of the Enterprise Culture
Zhou Zhaoping
DOI: 10.7506/rlyj1001-8123-200204003
The presentation and substance of enterprise culture i s discussed f ollowing three aspects namely material,institution,and spirit,Moreover,the r elation of depending on each other and effecting each other of three aspects is analyzed.The necessary and importance of establishing enterprise culture are st ressed as well.
2002 Vol. 16 (4): 11-13 [
Abstract
] (
113
)
全文
(
208
)
Basic Research
14
The Judgment of the Beef Texture as Marble Applying for the MATLAB Image Treatment Technology
Ren Fazheng
DOI: 10.7506/rlyj1001-8123-200204004
The image processing theorem and algorithm is discussed,the research o f beef marble tex-ture to judge beef marble texture rate is mentioned.In this judgment,these algorithms are used:image thread algorithm,image area abstrac t technology and image average processing and gray level-set.
2002 Vol. 16 (4): 14-15 [
Abstract
] (
135
)
全文
(
418
)
Processing Technology
16
The Key Points of Technology on Salami Produced in China
Klaus Kaltscnmitt
DOI: 10.7506/rlyj1001-8123-200204005
The critical poin ts of processing technology on salami sausage produced in China is con-cluded after the author visited China for years as a reference for the person with same trade or occupation in China.
2002 Vol. 16 (4): 16-19 [
Abstract
] (
119
)
全文
(
454
)
20
Processing Technology of Formed Beef Sausage
Xie Chao
DOI: 10.7506/rlyj1001-8123-200204006
The processing technology of sausage without casing by applying the reformed method after treating the beef by using the enzyme preparation is introduced in this article.
2002 Vol. 16 (4): 20-20 [
Abstract
] (
115
)
全文
(
261
)
21
Processing Technology of Dried Chicken Floss of Chicken-bone Paste
Zhao Zhihua
DOI: 10.7506/rlyj1001-8123-200204007
It intr oduced technology for health dried chicken floss with chicken-breasted used as main materials,chicken-bone paste used as accretion of calcium-strengthened a nd flavoring assisted.
2002 Vol. 16 (4): 21-22 [
Abstract
] (
113
)
全文
(
420
)
23
Development of Processing Technology on Sausage
Wu Fan
DOI: 10.7506/rlyj1001-8123-200204008
It proposed many suggests in the improvement of the sausage technology,especially in the selection and the dosage of the assistant materials.
2002 Vol. 16 (4): 23-23 [
Abstract
] (
115
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全文
(
410
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Additive Agent
24
The Application of Pork Flavor Yeast M.S.G for Smoking Sausage
Li Pei
DOI: 10.7506/rlyj1001-8123-200204009
The article is about the using method and the dosage of the pork-flavor yeast.The yeast can also partially take the place of the seasonings.Thus it can decrease the cost and meanwhile increase the qualit y.It is a new type of seasoning and meliorative agent for the meat products.
2002 Vol. 16 (4): 24-26 [
Abstract
] (
100
)
全文
(
430
)
27
The Application of Linseed Mucus and Linseed Protein for Low Temperature Meat Products
Jinyu Group
DOI: 10.7506/rlyj1001-8123-200204010
A evaluation has been conducted about the application of the linseed mucus and linseed protein in the toasted sausage and pressed ham.The result shows that these two additives can increas e the water-holding capacity and the productivity.
2002 Vol. 16 (4): 27-27 [
Abstract
] (
89
)
全文
(
178
)
28
The Influence of Nitrite, Sodium Ascorbic and Erythrobic to the Stabilization of Light of the Color of Steamed Curing meat
Feng Wei
DOI: 10.7506/rlyj1001-8123-200204011
L,a,b,the value for meat color caused by NaNO 2 on the different store condition and factory,is researched comparably.As a result,although in this lab research,NaNO 2 is preserved wrongly,it is still radiant.
2002 Vol. 16 (4): 28-30 [
Abstract
] (
115
)
全文
(
294
)
Packaging & Storage
31
The Initial Research on the Refrigeraton Technology for Chilling Meat with Small Package
Gu Renyong
DOI: 10.7506/rlyj1001-8123-200204012
Fresh-maintaining technology of c ool cut pork,using Nisin,Glucose-NaCl solution,organic acid as fresh-main taining reagent,vacuum packing,storing at0～4℃,was studied in this paper. The tests give valuable ways for the produce of cool pork.
2002 Vol. 16 (4): 31-32 [
Abstract
] (
121
)
全文
(
194
)
33
Study on the Shelf Life of Exported Iced Fresh Chicken
Gu Renyong
DOI: 10.7506/rlyj1001-8123-200204013
Fresh-maintaining technology of c ool cut pork,using Nisin,Glucose-NaCl solution,organic acid as fresh-main taining reagent,vacuum packing,storing at0～4℃,was studied in this paper. The tests give valuable ways for the produce of cool pork.
2002 Vol. 16 (4): 33-34 [
Abstract
] (
116
)
全文
(
648
)
Meat Safety
35
The Processing Condition and Hygienic Management of Western Style Meat Products
Xu Baiqiu
DOI: 10.7506/rlyj1001-8123-200204014
The major microorganism pollution pathways and control approaches in the process of west-ern-style meat products were discussed in t his paper,which emphasized the importance of cleaning,steril-ization,tempera ture,control,and quality monitoring in the processing environment and hygiene manage-ment.
2002 Vol. 16 (4): 35-37 [
Abstract
] (
103
)
全文
(
166
)
38
Application of HACCP for the Process of Cut Meat
Jiang Hua
DOI: 10.7506/rlyj1001-8123-200204015
The concept is about the related information of the HACCP,the decides of the haz ard analysis,critical points in the cutting process;and the sets of the plan f or HACCP.
2002 Vol. 16 (4): 38-40 [
Abstract
] (
105
)
全文
(
259
)
Quality inspection
41
Adopting ELISA to determine the Amount of Soy Bean Protein in Ham
Pu Jian
DOI: 10.7506/rlyj1001-8123-200204016
The article introduced the steps of mensuration of th e content of soybean protein in the meat products by ways of ELISA.And discuss ed the disturbing experiment and result of the reclaim ex-periment.According to thedetermination of the protein content and soybean protein of the14ham in the market,we can get the additive situation of the plant protein and the ap propriation of the meat protein.
2002 Vol. 16 (4): 41-43 [
Abstract
] (
124
)
全文
(
270
)
44
Adopting Sodium Salicylic Acid-hypochlorous acid Spectrophotography to Determine Crude Ammonia
Sang Hongqing
DOI: 10.7506/rlyj1001-8123-200204017
A new method for t he determination of the crude ammonia in meat is presented in this pa-per.The method is based on the color reaction of ammonis -salicylic acid-sodium hypoch lirite with the presence of Na 2 Fe (CN) 5 NO in basic medium.It shows the apparent molar absorp tivity is1.38×10 4 L mol -1 .cm -1 with the wavelength at660nm.Beer’s law is obeyed for the nitrogen of am monia in the range of0～5ìg /10ml.The correlation coefficient is0.99 68.The recoviries are between96%～103.3%.
2002 Vol. 16 (4): 44-46 [
Abstract
] (
105
)
全文
(
368
)
47
Application of Colorphotography for Testing the Fresh Degree of Meat Products
Ding Wu
DOI: 10.7506/rlyj1001-8123-200204018
Nine sets of experiment,about the freshness of the mea t,have been conducted with the ap-plication of method of color and color diffe rence measurement.Meanwhile,after many other kinds of exper-iments,the resul t shows that the usage of the color and color difference measurement to check the fresh-ness of the meat is reasonable,and it has the advantages of short me asurement time and high exactitude.
2002 Vol. 16 (4): 47-48 [
Abstract
] (
118
)
全文
(
539
)
Window
49
The Further Following Management of Growing Cattle in France
DOI: 10.7506/rlyj1001-8123-200204019
2002 Vol. 16 (4): 49-49 [
Abstract
] (
118
)
全文
(
204
)
50
How many Blocks Putted for Exporting Poultry Meat into USA
DOI: 10.7506/rlyj1001-8123-200204020
2002 Vol. 16 (4): 50-50 [
Abstract
] (
103
)
全文
(
176
)
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