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2001 Vol. 15, No. 2
Published: 2001-04-01
Basic Research
Processing Technology
Thematic Forum
Additive Agent
Quality Control
Patent Technology
Thematic Forum
3
Industrialized Slaughtering:Assurance for Meat Products Safety
Zhu Dexiu
DOI: 10.7506/rlyj1001-8123-200102001
The necessity and importance of industrialized slaughtering are elaborated and emphasizes are put on four aspects,i.e.a comprehensive implementation of country’s law and regulation;implementation of scientific management;adoption of modern technology and assurance of meat product quality.
2001 Vol. 15 (2): 3-4 [
Abstract
] (
104
)
全文
(
348
)
5
Centralized Management of Beef Production:Opportunity Not to be Missed
Yin Wenjin
DOI: 10.7506/rlyj1001-8123-200102002
The current scenario on the production and international trade of beef are discussed.The growth opportunities (BSE and WTO)and development strategy of Centralized Management of Beef Production are highlighted.
2001 Vol. 15 (2): 5-7 [
Abstract
] (
119
)
全文
(
230
)
8
Trends of Meat & Egg Production and Sale in 2001
Yang Baixuan
DOI: 10.7506/rlyj1001-8123-200102003
The year 2000 production and sale of meat & egg in China are summarized.A forecast on the production and sale of meat & egg are also given.
2001 Vol. 15 (2): 8-9 [
Abstract
] (
114
)
全文
(
148
)
10
A Review on BSE
Lin Rongquan
DOI: 10.7506/rlyj1001-8123-200102004
BSE is systematically discussed in 6 aspects,i.e.:①its history,present scenario and geographical distribution;②epidemiology of BSE and its influence on human beings and animals;③infection process and primary symptom of BSE;④the anatomical and pathological changes of cattle infected with BSE;⑤diagnosis of BSE;⑥the prevention and treatment of BSE.
2001 Vol. 15 (2): 10-13 [
Abstract
] (
121
)
全文
(
855
)
14
A Brief Discussion on the Prevention of Foot and Mouth Disease
Zhang Junyong
DOI: 10.7506/rlyj1001-8123-200102005
This article introduced the types of food and mouth disease,its clinical symptom.Emphasizes are put on disease prevention.
2001 Vol. 15 (2): 14-15 [
Abstract
] (
94
)
全文
(
202
)
Basic Research
16
The Relationship between Meat Tenderness,MFI,CAF and Soluble Collagen Contents
Ma Meihu Tang Xiaofeng
DOI: 10.7506/rlyj1001-8123-200102006
CaCl 2 and Papain were injected to tenderize M.biceps femoris of beef.MFI,CAF and soluble collagen content were measured after 24hrs of ageing.Results showed that these three indexes could be used to measure the tenderness of beef.
2001 Vol. 15 (2): 16-20 [
Abstract
] (
117
)
全文
(
190
)
21
A Study on Some Methods of QWulity Index Measdurement Use in Chinese Beef Grading System
Liu Li Zhou Guanghong Sun Baozhong
DOI: 10.7506/rlyj1001-8123-200102007
This study was conducted to study the efficiency of three quality indexes(maturity,marbling and ribeye muscle)used in Chinese Beef Grading System.Convenient and acceurate measurement method which will strengthen the grading system were eventually development.
2001 Vol. 15 (2): 21-23 [
Abstract
] (
130
)
全文
(
254
)
24
The R7S of Low Fat Meat Products
Yang Longjiang
DOI: 10.7506/rlyj1001-8123-200102008
The concept and market demand of low fat meat products were discussed.And methods for developing low fat meat products were described.
2001 Vol. 15 (2): 24-26 [
Abstract
] (
94
)
全文
(
303
)
Processing Technology
27
The Processing Technology of Flavored Egg Sausages
Li Chun Liü Yuzhang Wu Xingzhuang Li Chuanxin
DOI: 10.7506/rlyj1001-8123-200102009
The making and key processing steps of 6 types of flavored egg sausages are given in this article.
2001 Vol. 15 (2): 27-28 [
Abstract
] (
122
)
全文
(
455
)
29
The Processing Technology of Chicken Sausage
Zheng Haizhou
DOI: 10.7506/rlyj1001-8123-200102010
Method for chicken sausage processing was introduced.The future prospect of this product was also discussed.
2001 Vol. 15 (2): 29-29 [
Abstract
] (
128
)
全文
(
236
)
30
The R&D of Canned pig Trotter in zhou oil
Bao Changchun Deng Chunyan Zhang Lishan Kang Weimin
DOI: 10.7506/rlyj1001-8123-200102011
In this article,the main steps in processing canned pig trotters in zhou oil is reviewed.
2001 Vol. 15 (2): 30-30 [
Abstract
] (
108
)
全文
(
202
)
31
R&D on Canned Pork Tripe
Cui Ruijing
DOI: 10.7506/rlyj1001-8123-200102012
Processing technology for pork tripe canning was introduced as a new way for pork tripe utilization.
2001 Vol. 15 (2): 31-31 [
Abstract
] (
105
)
全文
(
258
)
32
The Procsessing Technology of Cionvenience Meatbal
Li Yue
DOI: 10.7506/rlyj1001-8123-200102013
The processing technology of convenience pork ball and beef ball were discussed in detail.
2001 Vol. 15 (2): 32-32 [
Abstract
] (
116
)
全文
(
526
)
33
Processing Technology of Spicy Roast Chicken
Lin Chunlai
DOI: 10.7506/rlyj1001-8123-200102014
The processing technology,formulation and quality standard of spicy roast chicken are reported in this article.
2001 Vol. 15 (2): 33-34 [
Abstract
] (
113
)
全文
(
175
)
35
The Technology for Refrigation iof Pigeon Meat
Zhang Junxue Wei Ya
DOI: 10.7506/rlyj1001-8123-200102015
By combining western and Chinese technology,the handling of raw material,formulation and processing technology of refrigerated pigeon meat were discussed.
2001 Vol. 15 (2): 35-35 [
Abstract
] (
134
)
全文
(
191
)
Additive Agent
36
Roles of Non-meat Ingredients in Meat Processing
Li Yuwei
DOI: 10.7506/rlyj1001-8123-200102016
The types and functional properties of non-meat ingredients used in meat processing are described.
2001 Vol. 15 (2): 36-37 [
Abstract
] (
107
)
全文
(
301
)
Quality Control
38
The Origin,Principle and Requirement of HACCP
Lin Xiaohui Han Luqi
DOI: 10.7506/rlyj1001-8123-200102017
The development of HACCP,together with its principles and requirements are given in this review.Guidelines for setting-up HACCP system are also provided.
2001 Vol. 15 (2): 38-39 [
Abstract
] (
115
)
全文
(
528
)
40
A Study on WZSP Meast Quality
Lu Fei Sun Junshe
DOI: 10.7506/rlyj1001-8123-200102018
Quality of WZSP meat was investigated in different aspects.Results showed that WZSP meat is characterized by thin skin,low fat,thick muscle and is rich in amino acid.The information gathered is thus important for further development and utilization of WZSP meat.
2001 Vol. 15 (2): 40-42 [
Abstract
] (
109
)
全文
(
319
)
43
Sensory Evaluation of Processed Meat Products
Sun Jing Xing
DOI: 10.7506/rlyj1001-8123-200102019
Sensory evaluations were performed on 17 Chinese and Western style meat products from a company.The sensory properties of meat products were evaluated based on packaging,color,texture,flavor,taste,mouth-feel,overall acceptance,as well as comments and suggestions from each person.Results showed that(1) There were significant differences between the sensory properties of different type of meat products.Since both Chinese and Western style meat products possess its own uniqueness and shortcoming,the future R&D should integrate the advantages of this two products in order to obtain product of better quality (2)Sensory properties of meat products were determined by the criteria stated.Thus ,it is important to strike a balance between each attribate to produce a better sensory acceptance.
2001 Vol. 15 (2): 43-45 [
Abstract
] (
126
)
全文
(
291
)
46
Factors Influencing the Pig Scalding Process During Automated Slaughtering
Zhang Quanxin Li Changle
DOI: 10.7506/rlyj1001-8123-200102020
This review discussed factors affecting the scalding process of pig during automated slaughtering.By giving a complete overview regarding the matter this paper served to assist in improving the quality of fresh meat.
2001 Vol. 15 (2): 46-47 [
Abstract
] (
110
)
全文
(
393
)
48
Vacuum Stuffer: The Mechanical Failures and Fixation
Zhang Fenglian Zhang Junxue
DOI: 10.7506/rlyj1001-8123-200102021
The mechanical failure of vacuum stuffer, its causes as well as fixation are briefly discussed in this article.
2001 Vol. 15 (2): 48-49 [
Abstract
] (
121
)
全文
(
161
)
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