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2000 Vol. 14, No. 4
Published: 2000-10-01
Basic Research
Processing Technology
Quality inspection
Food Preservation
Thematic Forum
Additive Agent
Patent Technology
Thematic Forum
3
The Ever-growing living Standard Demand for Green Meat
Zhu Dexiou
DOI: 10.7506/rlyj1001-8123-200004001
The precise definition of Green meat is given and the effects to the people’s living standard are elaborated.Some basic measures for producing the Green Meat are illustrated.
2000 Vol. 14 (4): 3-4 [
Abstract
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113
)
全文
(
309
)
5
Foreign Trade Tactics on China Pork Production and Marketing
Yang Baixuan
DOI: 10.7506/rlyj1001-8123-200004002
The China pork production and marketing related to the general situation of import and export trade are briefly introduced.The reasons for obstructing the export of China meat are analyzed,and the tactics for increasing the meat export are put forward.
2000 Vol. 14 (4): 5-7 [
Abstract
] (
131
)
全文
(
250
)
8
A Discussion on Pig Slaughtering Industry in Tianjing
Zhao Wuying
DOI: 10.7506/rlyj1001-8123-200004003
The current situation of the pig slaughtering industry in Tianjing and the problems commonly existing in this industry are introduced.Some suggestions on meat inspection and prospects of the enterprise development are raised
2000 Vol. 14 (4): 8-10 [
Abstract
] (
98
)
全文
(
181
)
11
General Interests in Chinese Egg Production Industry and Technology(Part II)
Ma Meihu
DOI: 10.7506/rlyj1001-8123-200004004
A summary to the current development in egg production industry and science & technology in China as well as general interests in the related research is presented.
2000 Vol. 14 (4): 11-13 [
Abstract
] (
108
)
全文
(
452
)
Basic Research
14
Accelerated Processing to Improve the Ageing Response of Meat
Zhuyan;Luoxin;Wanghaiyan
DOI: 10.7506/rlyj1001-8123-200004005
In this article,several technologies accelerating processing and improving the ageing response of meat were introduced.At the same time,the reasons for ageing based on the biochemisty and biophysics involved in rigor onset and myofiberillar fragmentation were discussed.Recommendations are given for the correct implementation in accelerated processing in meat industry practice.
2000 Vol. 14 (4): 14-17 [
Abstract
] (
124
)
全文
(
241
)
18
A Primary Research on Drip Loss from Beef
Wang Caiyun
DOI: 10.7506/rlyj1001-8123-200004006
The relationship between drip loss and temperature during beef storage was studied.The effect of pH value on the water holding capacity was discussed.These results can provide theoretical basis on beef processing.
2000 Vol. 14 (4): 18-19 [
Abstract
] (
119
)
全文
(
398
)
Processing Technology
20
Main Points for Western-style Ham Processing Technology
Jiao Xiaoxia
DOI: 10.7506/rlyj1001-8123-200004007
The main points for the western-style ham processing technology were briefly introduced in the article.
2000 Vol. 14 (4): 20-21 [
Abstract
] (
124
)
全文
(
255
)
22
A Study On the Processing Technology of Square Beef Ham
Liu Yan;Ma Meihu;Gui Wusheng
DOI: 10.7506/rlyj1001-8123-200004008
The processing technology of square beef ham was researched and discussed.From orthogonal experiments,a better product could be obtained by trimming,dicing,adding 0.3% of phosphate in the brine,preserving 48 hours and a center temperature of 68℃ during heat treatment.
2000 Vol. 14 (4): 22-25 [
Abstract
] (
115
)
全文
(
210
)
26
Comparing Reorganized Method with Traditional Method Applied in Dried Meat Processig
Wang Wei;Guo Xiaoqiang
DOI: 10.7506/rlyj1001-8123-200004009
Reorganized method and traditional method used in dried meat processing were used.The possibility of improving the quality of traditional dried meat products through reorganized method was discussed.From our analysis on specific property of the product,via combining traditional additives with reorganized process;we can get an improved product with a better appearance,color,texture and mouth-feel while keeping the traditional flavor.
2000 Vol. 14 (4): 26-27 [
Abstract
] (
124
)
全文
(
691
)
28
Development of Meatball Made of Chicken Bone Paste
Xu Xinglian;Cao Weifeng;Wang Xia
DOI: 10.7506/rlyj1001-8123-200004010
Factors influencing the quality of bone paste meatball were discussed by the orthogonal test,and the optimal formula of meatball was determined in this paper.
2000 Vol. 14 (4): 28-29 [
Abstract
] (
121
)
全文
(
359
)
30
A Study on A New Mayonnaise Processing Technology
Lian Xijun;Lin Kaimei;Zeng Aiqong
DOI: 10.7506/rlyj1001-8123-200004011
In this experment,the process and formula for mayonnaise were studied.The best process and formula were chosen through elimination.
2000 Vol. 14 (4): 30-32 [
Abstract
] (
117
)
全文
(
563
)
Additive Agent
33
Designing of Savor for Meat Products
Ning Hui;Liao Guohong
DOI: 10.7506/rlyj1001-8123-200004012
Some concepts related to designing of the savor for meat products were illustrated.It is emphasized that the factors for designing the savor in prescription should be considered.The characteristics of a product specifically for a certain enterprise were stressed.And the importance of individuality and diversity was also emphasized.
2000 Vol. 14 (4): 33-36 [
Abstract
] (
107
)
全文
(
332
)
38
The In fluence of the Spices on the Quality of Salted Egg
Xu Mingshing;Dong Kaifa;Yan Jianfen;Xong Qiang
DOI: 10.7506/rlyj1001-8123-200004013
In this research,a comparative study was carried out between spice-in-brine salting and traditional brine salting methods.It was indicated from the result that spices performed a function of accelerating salt permeation into the interior of the egg,it affected the moisture level of the egg and that it brought about a notable drop in protein viscosity.
2000 Vol. 14 (4): 38-39 [
Abstract
] (
108
)
全文
(
320
)
Food Preservation
39
Pasteurization and Sterilization Methods Applied to Meat Products
Zhu Guangfu
DOI: 10.7506/rlyj1001-8123-200004014
Pasteurization and sterilization methods used for meat products were summarized in this article.
2000 Vol. 14 (4): 39-40 [
Abstract
] (
121
)
全文
(
575
)
41
Application of Nisin in Braised Chicken
Huan Liandong;Pan Lihua;Zhu Kemei;Xia Yunti;Ye Mingxun
DOI: 10.7506/rlyj1001-8123-200004015
Nisin-a natural food preservative applied in braised chicken was studied in this article.As a result,after adding Nisin,the quality of the braised chicken improved and the shelf-life reached the required.
2000 Vol. 14 (4): 41-42 [
Abstract
] (
126
)
全文
(
231
)
Quality inspection
43
A Probe on Peroxidation Value Detecting Method for Export Frozen Pork
Ju Bo;Wang Fangxian;Guan Enping;Zheng Cheng
DOI: 10.7506/rlyj1001-8123-200004016
Petroleum ether with a boiling range from30℃to 60℃ was chosen to extract frozen pork fat.Under different extraction time and temperature,different results were obtained.The basic operation method on detecting peroxidation value was discussed,and a critical peroxidation value for export frozen pork-lower than 4.2 meq/kg during storage-was determined.
2000 Vol. 14 (4): 43-47 [
Abstract
] (
111
)
全文
(
549
)
48
An Analysis on Meat Quality of Yeanling at 100 Days
Wu Wei;Sun Feizhou;Sun Yunnong
DOI: 10.7506/rlyj1001-8123-200004017
In this study,13meat quality criteria were determined both for 100-day yeanling and common sheep.The result indicated that fat level,cholesterol level and shear-force value of 100-day yeanling were 23.66%,18.18% and 73.77% lower than that of common sheep while Mg level and Zn level were 19.47% and 31.96% higher.
2000 Vol. 14 (4): 48-49 [
Abstract
] (
105
)
全文
(
201
)
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