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2000 Vol. 14, No. 2
Published: 2000-04-01
Basic Research
Processing Technology
Food Preservation
Thematic Forum
Additive Agent
Quality Control
Thematic Forum
3
The Important Position of the Chinese Meat Production in the World
Han Luqi
DOI: 10.7506/rlyj1001-8123-200002001
The total meat,poultry and egg production and meat supply/cap/year is introduced.In addition,the current meat output of different meat producing countries and their positions are analyzed according to the relevant report from FAO
2000 Vol. 14 (2): 3-6 [
Abstract
] (
110
)
全文
(
260
)
7
The Current Low price of Eggs Will Not Hurt Peasants
Yang Boxuan
DOI: 10.7506/rlyj1001-8123-200002002
It is indicated that the current low price for eggs is due to the bigger supply than demand.It is also analyzed that the condition for developing egg production is favorable which indicates that the fresh egg market will keep good this year.
2000 Vol. 14 (2): 7-8 [
Abstract
] (
103
)
全文
(
235
)
9
The Present Situation of Ostrich Feeding and Development
Cong Shuzeng
DOI: 10.7506/rlyj1001-8123-200002003
In htis report,the present domestic and international situation for breeding,feeding and developing ostrich,as well as the cooking characteristics of ostrich meat,are introduced.
2000 Vol. 14 (2): 9-9 [
Abstract
] (
117
)
全文
(
558
)
10
Some Ideas about Standardization for Donkey Meat
Liu Bojun
DOI: 10.7506/rlyj1001-8123-200002004
In this article,donkey meat production and quality standardization for donkey meat products are discussed and appealed.
2000 Vol. 14 (2): 10-10 [
Abstract
] (
96
)
全文
(
258
)
Basic Research
11
Development in the Research on Meat Quality
Dai Ruitong
DOI: 10.7506/rlyj1001-8123-200002005
Meat quality is directly affected by collagen and myofibrillar.In addition to traditional technology,there are several new methods such as genetic manipulation and the PACCP system which are adopted to improve meat quality.
2000 Vol. 14 (2): 11-13 [
Abstract
] (
122
)
全文
(
294
)
14
Trace Nutrients and Pork Quality
Guo Songlin
DOI: 10.7506/rlyj1001-8123-200002006
Consumers are becoming more and more concerned about the eating quality and healthy functions of animal products.Therefore meat quality is becoming increasing more important.In this report,several trace nutrients((V E,V C,Se,Cr)and their effects on pork quality are summarized.
2000 Vol. 14 (2): 14-16 [
Abstract
] (
121
)
全文
(
368
)
17
Properties of Muscle and Effects of Intercellular Fat on Them
Yang Longjiang
DOI: 10.7506/rlyj1001-8123-200002007
In this artcle,properties of swine muscle are discussed from the point of view of fat .In addition,the effect of fat on the muscle properties is also expounded.
2000 Vol. 14 (2): 17-19 [
Abstract
] (
131
)
全文
(
176
)
20
Analysis of Glycogen and VB1 in Pale Muscle
Jiang Kailian
DOI: 10.7506/rlyj1001-8123-200002008
Through a test on the content of glycogen and V B1 in slightly pale and heavily pale muscle,factors affecting the distinct difference between pale muscle and ordinary muscle are analyzed.
2000 Vol. 14 (2): 20-21 [
Abstract
] (
148
)
全文
(
170
)
22
Principles and Methods for Minimizing Rancidity in Meat Products
Jiang Li
DOI: 10.7506/rlyj1001-8123-200002009
The principles and methods for minimizing fat oxidation in muscle foods are summarized.
2000 Vol. 14 (2): 22-24 [
Abstract
] (
165
)
全文
(
524
)
Processing Technology
25
A Preliminary Discussion on the Quality Control for Ham-sausage
Li Kaixiong
DOI: 10.7506/rlyj1001-8123-200002010
The problems easily happened in processing of Hamsausage as well as how to keep the product quality constant were investigated.The factors affecting the product quality were found,and ideas on how to solve the problems were put forward.
2000 Vol. 14 (2): 25-26 [
Abstract
] (
159
)
全文
(
851
)
27
Technology for Preserved-egg Sausage
Wang Junqing
DOI: 10.7506/rlyj1001-8123-200002011
The processing technology for Preservedegg Sausage,a sausage produced with preserved eggs and egg white,is detailed in the article.
2000 Vol. 14 (2): 27-27 [
Abstract
] (
139
)
全文
(
200
)
28
Technology and Quality Control for Soft-packed Spiced Donkey Meat
Long Long
DOI: 10.7506/rlyj1001-8123-200002012
The processing technology & principles as well as control of the critical steps and technological parameters for Softpacked Spiced Donkey Meat are detailed.
2000 Vol. 14 (2): 28-29 [
Abstract
] (
107
)
全文
(
234
)
30
A New Technology for Barbecued Meat Products
Zhang Ququan
DOI: 10.7506/rlyj1001-8123-200002013
The technological points and formula for Chinese style barbecued meat, processed with a combination of Chinese style and western style technologies,are introduced.
2000 Vol. 14 (2): 30-30 [
Abstract
] (
150
)
全文
(
421
)
31
Technology for Pei Xian Dog Meat in Soft-shelled Turtle Soup
Dai Shulin
DOI: 10.7506/rlyj1001-8123-200002014
The processing technology and relevant information on the Pei Xian Dog Meat in Soft-shelled Turtle Soup are introduced.
2000 Vol. 14 (2): 31-32 [
Abstract
] (
164
)
全文
(
199
)
Additive Agent
33
A Summary Discussion on Meat Additives
Wang Zhongli
DOI: 10.7506/rlyj1001-8123-200002015
The concept of meat additives as well as the relevant standards are clarified.In addition,the commonly used meat additives and their offets in meat processing are briefly introduced.
2000 Vol. 14 (2): 33-35 [
Abstract
] (
112
)
全文
(
242
)
36
A Preliminary Discussion on the Problem of Nitrite Residue in Meat Products
Zhou Xudong
DOI: 10.7506/rlyj1001-8123-200002016
Through tests on the residual level of nitrite in various products after different periods of preservation,the correlation between the residual level and preservation time were investigated and discussed.It is pointed out that currently nitrite is still a necessary chemical in processed meat production.
2000 Vol. 14 (2): 36-36 [
Abstract
] (
112
)
全文
(
264
)
Food Preservation
37
Application of Biological Preservatives in Meat Products
Mou Guangqing
DOI: 10.7506/rlyj1001-8123-200002017
In this article,the preservation principle,properties and the present situation of applications of biological preservatives in meat products are discussed.
2000 Vol. 14 (2): 37-38 [
Abstract
] (
95
)
全文
(
230
)
39
A Research on Application of Nisin in Roast Meat
Jiao Xiaoxia
DOI: 10.7506/rlyj1001-8123-200002018
In this report,the application of Nisin in roast meat products is discussed.The present experiments showed that Nisin could effectively prohibit growth of bacteria hence extend the shelf-life of the products.
2000 Vol. 14 (2): 39-39 [
Abstract
] (
112
)
全文
(
421
)
40
Application of Sorbate in Meat Processing
Zhao Guangmin
DOI: 10.7506/rlyj1001-8123-200002019
In this article,the present condition of applications of sorbate as a preservative in meat processing is analyzed. It is also indicated that a combination of sorbate and nitrite is effective for improving the quality of meat products.
2000 Vol. 14 (2): 40-41 [
Abstract
] (
107
)
全文
(
214
)
Quality Control
42
Dividing of Different Areas and Microbiological Control for Meat Processing
Zhang Junyong
DOI: 10.7506/rlyj1001-8123-200002020
In this article,the requirements for dividing different meat processing areas as well as standards for microbiological control are discussed.
2000 Vol. 14 (2): 42-43 [
Abstract
] (
143
)
全文
(
301
)
44
Application of HACCP in Swine Slaughtering
Shen Juan
DOI: 10.7506/rlyj1001-8123-200002021
In this article,factors causing hazard to the meat quality in swine slaughtering are analyzed.In addition,critical control points and critical values are clarified.
2000 Vol. 14 (2): 44-45 [
Abstract
] (
120
)
全文
(
241
)
Quarantine Inspection
46
Test and Disposal for Pork Parasite Inspection
Lin Rongquan
DOI: 10.7506/rlyj1001-8123-200002022
In this article,inspection and distinguishing of four commonly found parasites in pork carcasses are detailed.
2000 Vol. 14 (2): 46-49 [
Abstract
] (
96
)
全文
(
295
)
50
Test and Disposal for Swine Anthrax
Zhu Benzhi
DOI: 10.7506/rlyj1001-8123-200002023
In this article,three physiological characteristics of Swine Anthrax as well as distinguishing and disposal methods are introduced.
2000 Vol. 14 (2): 50-51 [
Abstract
] (
116
)
全文
(
594
)
52
Distinguishing between Jaundice and Yellow Fat,and Disposal in Meat Product Inspection
Ji Kunling
DOI: 10.7506/rlyj1001-8123-200002024
In this article,methods for distinguishing jaundice and yellow fat,as well as principles for disposal,are introduced.
2000 Vol. 14 (2): 52-52 [
Abstract
] (
126
)
全文
(
1047
)
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