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2001 Vol. 15, No. 3
Published: 2001-07-01
Basic Research
Processing Technology
Food Machinery
Quality inspection
Food Preservation
Nutrient Hygiene
Thematic Forum
Patent Technology
Thematic Forum
3
Market Characteristics and Refrigerated Transport Demand of Meat Products in China
Xie Ruhe Zhou Helin Luo Rongwu
DOI: 10.7506/rlyj1001-8123-200103001
New trend in food consumption and current market situation associated to meat products in China are discussed.The need of refrigerated transportation for meat products is analyzed.Problems related to meat products development and suggestions to overcome are put forward in this paper.
2001 Vol. 15 (3): 3-7 [
Abstract
] (
136
)
全文
(
292
)
8
The Course of Modernization on Chinese Traditional Meat Products
Yuan Haitao Rui Hanmingig Tao Xuehong
DOI: 10.7506/rlyj1001-8123-200103002
In this article,aspects on the modernization of processing machinery,packaging and storage technologies for Chinese traditional meat product are summarized.The weaknesses during the course of modernization are also reviewed.More research and work are needed in order to succeed the modernization of Chinese meat products.
2001 Vol. 15 (3): 8-9 [
Abstract
] (
133
)
全文
(
261
)
10
An Answer to World Market Demand-“Green”Meat Product
Yang Baixuan
DOI: 10.7506/rlyj1001-8123-200103003
The need and condition for developing"green"meat products are elucidated.Suggestions are given for the development of"green"meat product.
2001 Vol. 15 (3): 10-11 [
Abstract
] (
116
)
全文
(
209
)
12
Pork Production 2001:An Analysis
Lin Junkai
DOI: 10.7506/rlyj1001-8123-200103004
The trends and influencing factors on the2001pork production are analyzed.A steady growth was observed during the first half of the year.A slight increase in the price of live animal is antic-ipated.
2001 Vol. 15 (3): 12-12 [
Abstract
] (
125
)
全文
(
196
)
Basic Research
13
Effects of High-pressure Treatment on the Enzymatic Activities of Beef
Jin Ye Nan Qingxian Che Rongzheng
DOI: 10.7506/rlyj1001-8123-200103005
High Pressure of100Mpa to300Mpa was applied to post-mortem beef muscle in order to investigate the effect of high pressure on the proteolytic enzyme activities of beef skeletal muscle.Results indicated that(1)Significantly lower total calpain activity was observed in high pressure treated samples com pared to the control(P<0.01);(2)No significant difference was found in acid phosphatase and alkaline phosphatase activities between high-pressure treated beef and control(P>0.05).
2001 Vol. 15 (3): 13-16 [
Abstract
] (
114
)
全文
(
245
)
17
Reaction of Nitrite During Wet Preserving of Beef
Yao Yongfang
DOI: 10.7506/rlyj1001-8123-200103006
The reaction pathways of nitrite as affected by temperature during wet preserving of beef were detailed.This research served to provide a basis for developing low nitrite meat products.
2001 Vol. 15 (3): 17-17 [
Abstract
] (
122
)
全文
(
499
)
Processing Technology
18
Processing of Instant La Sausage
Duan Junjie
DOI: 10.7506/rlyj1001-8123-200103007
Concepts for producing instant la sausage are introduced and the processing technology of this product is discussed in brief.
2001 Vol. 15 (3): 18-18 [
Abstract
] (
138
)
全文
(
323
)
19
The Formulation and Processing of Vacuum-packaged Sliced Sandwich Ham
Guo Shaoqing
DOI: 10.7506/rlyj1001-8123-200103008
The processing steps,ratio of meat to additives and formulations for producing vacuum-packaged sliced sandwich ham are introduced.Methods to intensify the color and prolong the shelf-life of this product are also discussed.
2001 Vol. 15 (3): 19-22 [
Abstract
] (
130
)
全文
(
401
)
23
New Processing Technology and Quality Critical Control Points of Dried Sausage
Zhang Fengkuan
DOI: 10.7506/rlyj1001-8123-200103009
Beside generation of offensive flavor,oxidation occurred during processing of dried sausage also caused changes in products nutrient such as damage of vitamins and essential amino acids.By adopt -ing the new processing technology,oxidation can be controlled efficiently and thus products quality and shelf-life improved.
2001 Vol. 15 (3): 23-24 [
Abstract
] (
110
)
全文
(
185
)
25
Bleeding Degree During Slaughtering:A Discussion
LüZizhi
DOI: 10.7506/rlyj1001-8123-200103010
Factors affecting bleeding degree during slaughtering are discussed.Method to determine the bleeding degree as well as its influence on meat hygiene are also provided in this article.
2001 Vol. 15 (3): 25-26 [
Abstract
] (
135
)
全文
(
707
)
Food Preservation
27
Spoilage Control Meat Cut in Foreign Countries
Li Zongjun Jiang Hanhu
DOI: 10.7506/rlyj1001-8123-200103011
The existence and distribution of microbial flora of meat cut during cold chain cold chain circulation are viewed.Advanced technologies adopted by developed countries to control meat spoilage are also introduced.
2001 Vol. 15 (3): 27-29 [
Abstract
] (
101
)
全文
(
298
)
30
Antiseptic Preservation Technology Applied in Meat Processing
Wang Wei
DOI: 10.7506/rlyj1001-8123-200103012
The principle of antiseptic preservation is laid on restraining microorganism growth and mi-crobial enzymatic activities in meat of minimal initial microbial loads.Basic and practical points of view are summed up into initial microbial load control ,low temperature checking,high temperature extermina-tion,Aw value reduction,pH adjustment ,oxygen exclusion,light restriction,aseptic handling etc.
2001 Vol. 15 (3): 30-30 [
Abstract
] (
108
)
全文
(
354
)
34
Antiseptic Preservation Technology Applied in Meat Processing
Wang Xuerong Wang Fei Wu Yingli
DOI: 10.7506/rlyj1001-8123-200103013
L 9 (3 4 )orthogonal test showed that potassium sorbate was effective in inhibiting the mould growth in semi-dried beef.Propylene glycol and glycerline displayed a synergistic mould inhibition effect with potassium sorbate.Best mould inhibition result was obtained at ratio of potassium sorbate:propylene glycol:glycerine=0.8/kg:30g /kg:10g /kg.
2001 Vol. 15 (3): 34-35 [
Abstract
] (
178
)
全文
(
241
)
36
A Routine Method to Inhibit Halophilic Bacteria Growth on Sausage Casing
Liu Shijiang Li Hongwei Zhao Jian min
DOI: 10.7506/rlyj1001-8123-200103014
Inhibition method to inhibit halophilic bacteria growth on sausage casing was achieved by directly dosing acetate powder on sausage casing.This rapid method is effective in in hibiting halophilic bacteria growth even during transportation and storage.
2001 Vol. 15 (3): 36-36 [
Abstract
] (
127
)
全文
(
377
)
Quality inspection
37
Microbiological Examination Technique under None Asepsis Condition
Guo Feng
DOI: 10.7506/rlyj1001-8123-200103015
The examination tech nique described is suitable for the determination of Total Viable Count (TVC)and occurrence of en terobac teriaceae in retort-sterilized sausage.
2001 Vol. 15 (3): 37-37 [
Abstract
] (
114
)
全文
(
162
)
38
Water-injected Meat:Characteristic and Hygienic Inspection
Lin Rongquan
DOI: 10.7506/rlyj1001-8123-200103016
Characteristic and the hygienic inspection of wa ter -injected livestock and poultry meat were reviewed in this paprer.Health hazard and control measures are also presented.
2001 Vol. 15 (3): 38-38 [
Abstract
] (
114
)
全文
(
348
)
39
Diagnosis of Pig Pale-muscle Disease and Its Differences with Pale Muscle
Tian Xue
DOI: 10.7506/rlyj1001-8123-200103017
The causes,location of pathologi cal changes and symptom of pig pale-muscle dis ease are in troduced.Emphasizes are put on the di agnosis of this disease in this article.
2001 Vol. 15 (3): 39-39 [
Abstract
] (
153
)
全文
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579
)
40
Wide Prospect:Bone Utilization in Food
DOI: 10.7506/rlyj1001-8123-200103018
2001 Vol. 15 (3): 40-41 [
Abstract
] (
115
)
全文
(
205
)
42
Utilization of Ultra-thin Bone Powder Applied in Dried Meat Floss
Chen Dapeng Xu Xinglian
DOI: 10.7506/rlyj1001-8123-200103019
Technique for adding ultra-thin bone powder into dried meat floss was described.Effect of ul tra-thin bone powder concentration on the sensory properties of dried meat floss was evaluated.Results showed that dosage of ultra-thin bone powder within a normal range had no significant effect on the sen-sory properties of the product.
2001 Vol. 15 (3): 42-43 [
Abstract
] (
109
)
全文
(
265
)
Food Machinery
44
Characteristic and Industrial Application of Automatic Vacuum-packaging Machine Produced by China
Qiao Guangbin
DOI: 10.7506/rlyj1001-8123-200103020
The structure,operation method,designing feature and industrial applications of vacuum packaging machines produced by China are reviewed.
2001 Vol. 15 (3): 44-44 [
Abstract
] (
95
)
全文
(
298
)
45
Injection Machine:Operation and Maintain
Zhang Fenlian
DOI: 10.7506/rlyj1001-8123-200103021
The installation of injection ma chine and operation and maintain are briefly dis cussed in this article.
2001 Vol. 15 (3): 45-45 [
Abstract
] (
108
)
全文
(
354
)
Nutrient Hygiene
46
Laevorotary Carnic Alkali-A Multi-functioned Nutritious Fortified Agent
DOI: 10.7506/rlyj1001-8123-200103022
2001 Vol. 15 (3): 46-47 [
Abstract
] (
100
)
全文
(
473
)
48
Random Talking on Nutrition:Meat and Egg
DOI: 10.7506/rlyj1001-8123-200103023
2001 Vol. 15 (3): 48-48 [
Abstract
] (
123
)
全文
(
545
)
Patent Technology
49
A Brief Review on Patented Processing Technology of Meat,Poultry and Egg(Ⅵ)
DOI: 10.7506/rlyj1001-8123-200103024
2001 Vol. 15 (3): 49-50 [
Abstract
] (
119
)
全文
(
237
)
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