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Quick Search     Adv Search 2001 Vol. 15, No. 1 Published: 2001-01-01 Processing Technology Quality inspection Food Preservation Nutrient Hygiene Thematic Forum Additive Agent Patent Technology        Thematic Forum 3 A Review on the Chinese Meat Production and Sales in the Ninth Five-year-plan and A Prospect in the Tenth Five-year-plan Yang Baixuan DOI: 10.7506/rlyj1001-8123-200101001 A review on the Chinese meat production and sales in the ninthfive-year-plan is summarized.The development during the tenth five-year-plan is predicted,meanwhile many suggestions are also raised. 2001 Vol. 15 (1): 3-6 [Abstract] ( 131 ) 全文 ( 376 ) 7 Present Situation and Quality Supervision of Meat Products in China Li Qiqing DOI: 10.7506/rlyj1001-8123-200101002 This article briefly introduces the development of meat productsin China as well as the measures we took and the results we got on quality supervision.Meanwhile it also points out the problems and the shortage existing at present in meat industry 2001 Vol. 15 (1): 7-7 [Abstract] ( 104 ) 全文 ( 429 ) 10 A Considerable Developing Prospect in China Meat Processing Industry Lin Junkai DOI: 10.7506/rlyj1001-8123-200101003 In this article,meat producing and meat product processing inChina are briefly introduced.At the same time,the key factors to gain a more developing prospect,such as strengthening scientific managenent,enhancing technological level,improving quality of products are stressed 2001 Vol. 15 (1): 10-11 [Abstract] ( 123 ) 全文 ( 266 ) 12 Effects of Electrical Stimulation on Aging Speed and Changes of Ultrastructure of Beef Luo Xin Huang Ming Hu Tiejun DOI: 10.7506/rlyj1001-8123-200101004 In the present study,electrical stimulation was applied topostslaughter cattle,and changes of beef pH value,shear force value and ultrastructure at different aging time were detected.The major results of the experiment showed that electrical stimulation could accelerate beef aging,improve beef tenderness,promote myofibrillar fragmentation and decrease cold shorting. 2001 Vol. 15 (1): 12-14 [Abstract] ( 134 ) 全文 ( 278 ) 15 Enzyme Produced by Microorganism and Its Effect on Fermented Sausage Wang Haiyan Zhang Chunjiang Luo Xin DOI: 10.7506/rlyj1001-8123-200101005 The function of nitrate reductase,hydrogen peroxidease,proteaseand lipase that produced by microorganism in fermented sausage were elaborated. 2001 Vol. 15 (1): 15-17 [Abstract] ( 112 ) 全文 ( 813 ) 18 Predictive Microbiology-Risk Evaluation Li Qingchun Zhang Jingqiang He Zhifei Zeng Fankun DOI: 10.7506/rlyj1001-8123-200101006 Prdictive microbiology risk evaluation steps and its applicationare briefly narrated. 2001 Vol. 15 (1): 18-20 [Abstract] ( 104 ) 全文 ( 368 )        Processing Technology 21 Beef Paste Preserving and Processing Liu Zhongyi Yang Yingshun DOI: 10.7506/rlyj1001-8123-200101007 The processing techonlogy of beef paste was studied.A product ofgood adhensiveness,elasticity,water holding capacity and emulsive property could be obtained by mincing or chopping,adding 1.2%～1.6% salt,mixing,preserving at 0～4℃ for 20～24hours.Taking this paste as the raw material,a tender,elastic,palatable product could be obtained. 2001 Vol. 15 (1): 21-23 [Abstract] ( 144 ) 全文 ( 614 ) 24 Processing Technology and Quality Control on Xin Jiang Traditional Smoked Horsemeat Zheng Canlong Chen Fahe DOI: 10.7506/rlyj1001-8123-200101008 The processing technology and quality control applied to thesmoked horsemeat with Xin Jiang characteristics were introduced.The critical control points include pretreating,curing,smoking,steaming,packaging and sterilizing. 2001 Vol. 15 (1): 24-25 [Abstract] ( 160 ) 全文 ( 307 ) 26 A Process for Traditional Guang Rao Cured Donkey Meat Guo Genju DOI: 10.7506/rlyj1001-8123-200101009 Guang Rao Cured Donkey Meat--a traditional meat product isintroduced and the process is elaborated in this article. 2001 Vol. 15 (1): 26-26 [Abstract] ( 106 ) 全文 ( 370 ) 27 Processing Technology for A Special Taste Rabbit Meat Floss Wu Fan DOI: 10.7506/rlyj1001-8123-200101010 In this article,the techonlogy for making a special-taste rabbitmeat floss was introdued and the critical points for the processing were stressed. 2001 Vol. 15 (1): 27-27 [Abstract] ( 126 ) 全文 ( 249 ) 28 A Processing Technology for Pressed Rabbit Liu Yurong DOI: 10.7506/rlyj1001-8123-200101011 Young healthy rabbit was taken as raw materal,and abright,aromatic and delicious pressed rabbit could be obtained by 40～50mins roasting,20～30mins smoking,20mins stewing in seasoning,vacuum packaging,15mins sterilizing at 80～90℃。 2001 Vol. 15 (1): 28-29 [Abstract] ( 112 ) 全文 ( 200 ) 30 A Technological Process of the Baiyun Chicken Claw Yang Huiling DOI: 10.7506/rlyj1001-8123-200101012 In this paper the technological process of the Baiyun ChickenClaw,formula and quality requirement for Baiyun Chicken claw are detailed. 2001 Vol. 15 (1): 30-30 [Abstract] ( 138 ) 全文 ( 224 )        Additive Agent 31 A Special Sorghum Red Pigment Processing Technology for Meat Products Lü Yuzhang Li Chun Wu Xingzhuang Li Chuanxin DOI: 10.7506/rlyj1001-8123-200101013 The sorghum red pigment used in meat products wasdetailed,including processing technology,critical steps as well as its specialty and instructions. 2001 Vol. 15 (1): 31-31 [Abstract] ( 117 ) 全文 ( 186 )        Food Preservation 32 Microorganisms and Meat Spoilage Sun Chengfeng Dai Ruitong Chen Bin Qu Fuchun DOI: 10.7506/rlyj1001-8123-200101014 The growth of microorganism is the most important cause of meatspoilage.The kinds and characters of spoilage bacteria and factors which affect their growth in meat were discussed in this paper. 2001 Vol. 15 (1): 32-35 [Abstract] ( 152 ) 全文 ( 1261 ) 36 The Specific Property and Quality Control of Meat Products by Irradiation Zhang Fang Xu Xuewan Jiang Zuoming DOI: 10.7506/rlyj1001-8123-200101015 The influence of application of irradiation technology on themeat product microorganism and meat quality was elaborated.The quality control measures were provided and some examining meathods in common use were introduced. 2001 Vol. 15 (1): 36-38 [Abstract] ( 113 ) 全文 ( 313 )        Quality inspection 39 Quality Problems Usually Encountered in Separated Frozen Pork Tian Xue DOI: 10.7506/rlyj1001-8123-200101016 The quality defects of separated frozen pork were discussed intwo aspects--interior problems and external problems.Some methods commonly used for identififying quality defects were introduced. 2001 Vol. 15 (1): 39-39 [Abstract] ( 112 ) 全文 ( 225 ) 40 Examination and Disposal on Trichnella Spiralis Zhu Benzhi DOI: 10.7506/rlyj1001-8123-200101017 Animals and humans could be dangerously infected by TrichnellaSpiralis.Combination eye-examination with microscopic examination was widely used for Trichnella Spiralis detection in designated slaughterhouse and the related disposal law was also introduced. 2001 Vol. 15 (1): 40-41 [Abstract] ( 132 ) 全文 ( 580 )

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