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2001 Vol. 15, No. 4
Published: 2001-10-01
Basic Research
Processing Technology
Food Preservation
Thematic Forum
Additive Agent
Patent Technology
Thematic Forum
3
China Acceded to WTO: Meat Products Trade
Chen Daoguo Wu Zhi
DOI: 10.7506/rlyj1001-8123-200104001
The aims and function of WTO are illustrated.The current situation and its influence on meat trade,as well as the countermeasures from China for acceding into WTO are clarified.
2001 Vol. 15 (4): 3-5 [
Abstract
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141
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全文
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188
)
6
Global Poultry Production and Market in 2000
Yang Baixuan
DOI: 10.7506/rlyj1001-8123-200104002
In this article,the production,trade and consumption of poultry in major countries and regions are detailed.A market forecast for poultry products is also analyzed for a period from this winter to next spring.
2001 Vol. 15 (4): 6-7 [
Abstract
] (
132
)
全文
(
213
)
8
Chilled Meat Production in China: Current Status and Suggestions for Future Development
Sun Baozhong Yang Ji Ma Aijin
DOI: 10.7506/rlyj1001-8123-200104003
The current situation of chilled meat in China is introduced.Suggestions are put forward to further improve the development of chilled meat.
2001 Vol. 15 (4): 8-9 [
Abstract
] (
126
)
全文
(
159
)
Basic Research
10
Application of Microcapsulation Technology for Food Cholesterol Elimination
Lu Hongjun
DOI: 10.7506/rlyj1001-8123-200104004
The physiological function and elimination technique are introduced.Emphases are put on the theory for microcapsulation,coating material selection and affecting factors during processing.
2001 Vol. 15 (4): 10-12 [
Abstract
] (
114
)
全文
(
251
)
13
Physical and Chemical Properties Changes During the Processing of Guang Dong Style La Sausage
Yuan Haitao Rui Minghan Luo Hong
DOI: 10.7506/rlyj1001-8123-200104005
A research on La sausages was carried out by imitating the large-scale La sausage con vec-tion drying of Guang Dong factories.Quality indexes examined include:moisture content,sodium nitrite content,amino acids,free fatty acids,effective acidity,color development ratio.Results showed that (1)At the first day of drying,,moisture evaporation was the dominant change while other reactions were insignifi-cant or in fluenced little by moisture evaporation;(2)The major physical and chemical reactions associated with flavor generation occurred simultaneously at the third day of the study.
2001 Vol. 15 (4): 13-15 [
Abstract
] (
132
)
全文
(
318
)
16
Anti-oxidative Function of Carnosine on Muscular Lipid
Zhang Menghan Xu Xinglian Zhou Guanghong
DOI: 10.7506/rlyj1001-8123-200104006
Carnosine (β-alanine -L -histidine)is a water -soluble dipeptide,naturally presented in skeletal muscle,with multifunctional antioxidative activities.The antioxidative function of carnosine and its potential as a natural antioxidant in meat and meat products is indicated.
2001 Vol. 15 (4): 16-18 [
Abstract
] (
119
)
全文
(
399
)
19
Forage Usage on the Production of High Quality Pork
Zhu Qinlong
DOI: 10.7506/rlyj1001-8123-200104007
Date from experiments showed that the protein,energy and feeding volume are of great in flu-ence to the content of living pig.
2001 Vol. 15 (4): 19-22 [
Abstract
] (
135
)
全文
(
211
)
Processing Technology
23
The Technology of Co-extruded Sausage
Zhang Ziping Liu Xinxin
DOI: 10.7506/rlyj1001-8123-200104008
The basic theories and technical points for the processing of co-extruded sausage are intro-duced.The main functions of subsidiary material and additives applied in the paste together with the structural properties and processing of collagen casing were detailed.An analysis was also carried out to study the problems associated with the quality of co-extruded sausage.
2001 Vol. 15 (4): 23-26 [
Abstract
] (
155
)
全文
(
287
)
27
The Requirements and Inspection of Sausage Processing
Gao Hongwei
DOI: 10.7506/rlyj1001-8123-200104009
Simultaneously inspection at each step of sausage processing according to pre-set require ments is the key points assuring the products’quality.The technical requirements and critical points for inspection during sausage production were detailed in this article.
2001 Vol. 15 (4): 27-28 [
Abstract
] (
131
)
全文
(
359
)
29
Processing Technology of Box-packaged Oiled Trotter
Feng Zuyin
DOI: 10.7506/rlyj1001-8123-200104010
The formula and processing technology of box-packaged Chinese-style oiled trotter are de-tailed.Emphases are laid on the technical points and quality requirements for this product.
2001 Vol. 15 (4): 29-31 [
Abstract
] (
105
)
全文
(
224
)
32
The Processing Method of Traditional Roast Duck
Zheng Haizhou Feng Gaixia He Mengxiao Ma Ziyan
DOI: 10.7506/rlyj1001-8123-200104011
The processing method of traditional roast duck is briefly introduced in this article.
2001 Vol. 15 (4): 32-32 [
Abstract
] (
136
)
全文
(
464
)
Additive Agent
33
Textured Soy Protein Applied in Pork Meatball
Li Biqing Yu Jianyong Sheng Dongbiao Liu Lihong
DOI: 10.7506/rlyj1001-8123-200104012
The effects of different textured soy protein added in pork meatball were studied.The af-fecting factors such as processing conditions and ingredients were also discussed.As a result,a new high pro tein meatball was obtained.When textured protein substituted as high as42.9%of the pork,the pro-tein content of the product increased58.6%,the fat decreased22.1%and thus saved300yuan per100kg raw materials,The product quality was found to be acceptable as no significant differences were observed in sensory evaluation test in color,mouth-feel,taste,texture and elasticity compared to control.
2001 Vol. 15 (4): 33-35 [
Abstract
] (
121
)
全文
(
444
)
Food Preservation
36
The Progress and Present Situation of Raw Meat Freshness Preserving Technology
Liu Lu Li Hongjun
DOI: 10.7506/rlyj1001-8123-200104013
The technology and recent developments in raw meat freshness preservation are detailed in this article.
2001 Vol. 15 (4): 36-38 [
Abstract
] (
116
)
全文
(
311
)
39
Influence of Plant Extracts on Freshness Preservation of Mutton and Beef
Luo Hongxia
DOI: 10.7506/rlyj1001-8123-200104014
In the present study,an anti-staling agents extracted from different plants were compared and selected by mixing them in different composition.The ideal result was obtained by applying it on mutton and beef freshness preserving.
2001 Vol. 15 (4): 39-40 [
Abstract
] (
136
)
全文
(
257
)
41
Lysozyme as in Food Anti-staling Agent
Zhang Fengkai Ma Meihu
DOI: 10.7506/rlyj1001-8123-200104015
The structural composition and prop erties of lysozyme are introduced in this article.Due to its anti-microbial function,lysozyme is widely used as anti-staling agent during food storage
2001 Vol. 15 (4): 41-42 [
Abstract
] (
148
)
全文
(
585
)
Quarantine Inspection
43
Examination and Disposal on Toxoplasma gondii
Zhu Benzhi
DOI: 10.7506/rlyj1001-8123-200104016
The Pre-slaughtering symptoms,post-slaughtering pathological changes,examination and de-tection methods as well as preventative and disposal measures related to Toxoplasma gondii are introducde in this article.
2001 Vol. 15 (4): 43-45 [
Abstract
] (
124
)
全文
(
173
)
47
Freeze-drying Technology-A Technology to Enable the Exportation of Vegetable, Meat and Poultry
Kong Fanzhen
DOI: 10.7506/rlyj1001-8123-200104018
The concepts of freeze-dry technology and the special characteristics of the freeze-dried food are detailed in this article.The necessities for,as well as achievements attained in developing freeze-drying equipments are stressed.The prospects of freeze-dried food industry are demonstrated.
2001 Vol. 15 (4): 47-47 [
Abstract
] (
120
)
全文
(
173
)
48
Food Poisoning and Countermeasure by Clenbuterol Hydrochloride
DOI: 10.7506/rlyj1001-8123-200104019
2001 Vol. 15 (4): 48-48 [
Abstract
] (
153
)
全文
(
159
)
Patent Technology
49
A Brief Review on Patented Processing Technology of Meat,Poultry and Egg(Ⅵ)
DOI: 10.7506/rlyj1001-8123-200104020
2001 Vol. 15 (4): 49-49 [
Abstract
] (
118
)
全文
(
173
)
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