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2000 Vol. 14, No. 1
Published: 2000-01-01
Processing Technology
Application Research
Quality inspection
Food Preservation
Nutrient Hygiene
Thematic Forum
Additive Agent
Thematic Forum
1
It Is Imperative to Practice Quality for Meat Enterprises
Yan Fei
DOI: 10.7506/rlyj1001-8123-200001001
The basic idea of carrying out ISO 9000 standard series is clarified.The necessity and steps of pracicing quality certification in meat enterprises are also detailed.
2000 Vol. 14 (1): 1-7 [
Abstract
] (
142
)
全文
(
181
)
8
The Production of Yak,Now in the Ascendant
Huang Xiaosheng
DOI: 10.7506/rlyj1001-8123-200001002
The specific characteristics of Yaks are briefly introduced.The broad prospects for developing Yak Products is also expounded in detail.
2000 Vol. 14 (1): 8-10 [
Abstract
] (
127
)
全文
(
437
)
11
Vauum freeze drying Technology for Food Promises a Bright Future in the Market
Wang Zhongli
DOI: 10.7506/rlyj1001-8123-200001003
The present status, specific characteristics and technological process for vacuum-freeze-dried foods are given,with a discussion on the broad prospects for developing the freeze-dried food industry as a focus.
2000 Vol. 14 (1): 11-13 [
Abstract
] (
167
)
全文
(
178
)
14
A Few Suggestions on the Present Hygienic Administration for Meat Products in Our Country
Zhu Benzhi
DOI: 10.7506/rlyj1001-8123-200001004
Some suggestions are put forward at the uniformity and effectiveness of some national rules for meat hygiene,as well as at problems with qualifications of the supervising and administrative personal.
2000 Vol. 14 (1): 14-15 [
Abstract
] (
136
)
全文
(
163
)
Application Research
16
High & New Technoies in Meat processing
Luo Xin
DOI: 10.7506/rlyj1001-8123-200001005
In the meat processing industry,the most important and time-consuming processes are curing,drying ,aging and pasturization.Some high and new technoloies applid to these processes are briefly introduced
2000 Vol. 14 (1): 16-18 [
Abstract
] (
156
)
全文
(
224
)
19
A Preliminary Discussion on Food Quick-freezing
Dong Yian
DOI: 10.7506/rlyj1001-8123-200001006
The advantages of food quick freezing for preservation are preliminarily discussed,focusing on the quick freezing principle and points for attention in real practice.
2000 Vol. 14 (1): 19-20 [
Abstract
] (
137
)
全文
(
291
)
21
A Comparative Study on Some New Technologies for Pb Free Preserved Eggs
Huang Shuipin
DOI: 10.7506/rlyj1001-8123-200001007
A comparative study among three new processes for Pb free preserved eggs,the Zn salt adding method,the Cu salt adding method and the mixed method,was carried out,The result indicated that the mixed method was the best,with a high quality end product and reliable technology.Some technological points for attention with the process are clarified by the author.
2000 Vol. 14 (1): 21-24 [
Abstract
] (
154
)
全文
(
264
)
Processing Technology
25
A Study on the Technology for Specially Prepared Beef Ball in Real Production
Liu Yan
DOI: 10.7506/rlyj1001-8123-200001008
In the present study,the traditional Chinese process and the production way widely applied in southeast Asian countries were combined for developing a process for Specially Prepared Beef Ball,so as to make it applicable to big scale production.
2000 Vol. 14 (1): 25-26 [
Abstract
] (
153
)
全文
(
378
)
27
A New Technology for Small Tripe
Zhang Shuzhen
DOI: 10.7506/rlyj1001-8123-200001009
The process for a Small Tripe produced with fresh (frozen)pork and by a combination of Chinese style and western style technologies is introduced.
2000 Vol. 14 (1): 27-27 [
Abstract
] (
159
)
全文
(
169
)
28
Process for Huaiyang Crisp Chicken
Huang Wangou
DOI: 10.7506/rlyj1001-8123-200001010
P The processing technology,formula and quality requirement for Huaiyang Crisp chicken are detailed in the report.
2000 Vol. 14 (1): 28-28 [
Abstract
] (
143
)
全文
(
164
)
29
A New Process for Spicy Shank
Qin xiaowei
DOI: 10.7506/rlyj1001-8123-200001011
A new western style process for Spicy Shank,with pig shanks as the raw material and applying brine injecting vacuum tumbling ,vacuum packaging and post pasteurization is introduced.
2000 Vol. 14 (1): 29-30 [
Abstract
] (
141
)
全文
(
195
)
Additive Agent
31
A Study on Application of Sorghunm Red Pigment in Meat Products
Li Chuanxin
DOI: 10.7506/rlyj1001-8123-200001012
The present study revealed that the domestic sorghum red pigment No.7,as a coloring agent for meat products,is light resistant and heat resistant,and it has a good color and high stability,which indicated that it could be utilized to extend the shelf-life of meat products effectively.
2000 Vol. 14 (1): 31-32 [
Abstract
] (
150
)
全文
(
567
)
33
monascus Pigment and Its Application in Europe in Future
Wang Wei
DOI: 10.7506/rlyj1001-8123-200001013
The functions and applications of monascus pigment in food processing is expounded,In addition, the possibility of its wide application in Europe is discussed
2000 Vol. 14 (1): 33-35 [
Abstract
] (
138
)
全文
(
223
)
36
A Preliminary Discussion on the Residue of Sodium Nitrite in Meat Products
Hu Junmei
DOI: 10.7506/rlyj1001-8123-200001014
The standard for the dosage and residual level of nitrite in processed meat production is clarified. Factors affecting the residual level of nitrite are also discussed in detail.
2000 Vol. 14 (1): 36-36 [
Abstract
] (
123
)
全文
(
226
)
Food Preservation
37
Hurdle Technology in Meat Products Processing
Liu Guanyong;Luo Xin
DOI: 10.7506/rlyj1001-8123-200001015
This essay studied hurdle technology theory and several hurdles.Meanwhile,Microbiological knowledge in relation to meat products processing was analyzed and the significance was illustrated.
2000 Vol. 14 (1): 37-40 [
Abstract
] (
133
)
全文
(
474
)
41
Effect of pressurization on Storage Characters of Beef
Jin Ye;Nan Qingxian
DOI: 10.7506/rlyj1001-8123-200001016
In the Present study,it was revealed,through examinations on the changes in microbiological criteria,TBA and TVB-N values during storage,that pressurization could extend shelf-lfie for beef in the chilling period.
2000 Vol. 14 (1): 41-44 [
Abstract
] (
130
)
全文
(
226
)
45
A Study on Shelf life Extension for Rabbit Meat Jerk,with Garlic
DOI: 10.7506/rlyj1001-8123-200001017
In the present study, a comparative experiment was carried out by storaging ,at ambient temperatures, Rabbit Meat Jetk containing garlic, treated with Sodium Benzoate and solely by vacuum packaging respectively.The result indicated that, for extending shel-flife of the product,garlic was most effective, Sodium Benzoate next and solely vacuum packaging the last.
2000 Vol. 14 (1): 45-46 [
Abstract
] (
150
)
全文
(
406
)
Quality inspection
47
Swine Foot & Mouth Disease and Vesicular Disease,Distinguishing and Diagnosis
Lin Rongquan
DOI: 10.7506/rlyj1001-8123-200001018
The Distinguishing and diagnosis for swine Foot & Mouth Disease and Vesicular Disease in clarified from the points of view of histology of virus,serology,antigenicity,was of infection,clinical manifestation,disinfection and diagnosing method.
2000 Vol. 14 (1): 47-49 [
Abstract
] (
130
)
全文
(
301
)
Nutrient Hygiene
50
Nutritional and Healthy Functions of Chicken Eggs
Lu Zizhi
DOI: 10.7506/rlyj1001-8123-200001019
2000 Vol. 14 (1): 50-51 [
Abstract
] (
194
)
全文
(
199
)
52
Some Inedible Meat
Yue Xiujuan
DOI: 10.7506/rlyj1001-8123-200001020
2000 Vol. 14 (1): 52-52 [
Abstract
] (
156
)
全文
(
190
)
52
Meat Poisoning,A Severe Harm
Han Luqi
DOI: 10.7506/rlyj1001-8123-200001021
2000 Vol. 14 (1): 52-52 [
Abstract
] (
122
)
全文
(
161
)
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