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Quick Search     Adv Search 1999 Vol. 13, No. 1 Published: 1999-01-01 Basic Research Processing Technology Application Research Food Machinery Quality inspection Food Preservation Thematic Forum        Thematic Forum 3 The Impact of Modern Meat Science & Technology on the Meat Products with Chinese Traditional Flavor Dong Yinchu DOI: 10.7506/rlyj1001-8123-199901001 The Impact and current problems of western style meat products in China is discussed briefly in the article. The strong vitality and weaknesses of the products with Chinese traditional flavor is also expounded. It is pointed out that the products with Chinese traditional flavor is being confronted with a severe challenge, and that only by strengthening itself continuously with modern science and technology, to accmplish modernization, can they occupy a seat in the market. 1999 Vol. 13 (1): 3-6 [Abstract] ( 120 ) 全文 ( 273 ) 7 A Discussion on the Way Out for the Chinese Ham-sausage Zhu Benzhi DOI: 10.7506/rlyj1001-8123-199901002 The primary reason for declining of Ham sausage in China has been that manufacturers has not improved the quality much to present new products, oriented by market needs, resulting in lowering of the product quality level and the current disordered vicious circle of competition, a difficult position. Therefore, out issuing of national standards for Ham sausage and Green Ham sausage in now expected. On the base of the two grade levels new products could be added to meet mirkct needs. This is the only solution; otherwise the future condition is dreadful to contemplate. 1999 Vol. 13 (1): 7-9 [Abstract] ( 144 ) 全文 ( 276 ) 10 The Persent Status and Developing Trend of Quality Beef in Our Country Sun Baozhong DOI: 10.7506/rlyj1001-8123-199901003 The past ten years of practice showed that producing quality beef is a feasible way for efficiently using the beef source and promoting development for beef production. In this article, the current condition and future developing trend for quality beef production in China is expounded. 1999 Vol. 13 (1): 10-12 [Abstract] ( 112 ) 全文 ( 191 ) 13 The Market Trend for Meat in 1999 and a Preliminary Discussion Yang Baixuan DOI: 10.7506/rlyj1001-8123-199901004 In this article,meat production and marketing condition in China in 1998 is briefly discussed,and the meat market in China in 1999 is also pre analyzed.In 1998,the prices of meat, poultry as well as eggs dropped severely because of oversupply,and consumers benefited from it.In 1999,animal production should increase steadily,and the prices of meat,poultry and eggs should also keep ateady basically.To satisfy the increasingly higher needs from consumers,manufactures should take market as their orientation and attach high importance to improving product quality,to win competition and to assure a prosperous market supply and needs. 1999 Vol. 13 (1): 13-14 [Abstract] ( 126 ) 全文 ( 157 )        Basic Research 15 A Study on the Suitability of US Carcass yield Eguation to Evalualing Chinese Beef Carcass Shi Suling DOI: 10.7506/rlyj1001-8123-199901005 1999 Vol. 13 (1): 15-17 [Abstract] ( 114 ) 全文 ( 261 ) 18 The Effect of Various Washing Conditions on the Water Holding Capacity and Protein Loss of Silver Carp Mince Kong Baohua;Gen Xing;Gao Xinghua;Li Weina DOI: 10.7506/rlyj1001-8123-199901006 In surimi processing,washing is very important.Effect of distilled water,salt water and alkaline water on pH value,water holding capacity (WHC)and protein extration of silver carp were evaluated.The results showed that washing with distilled water,0.5% NaC1 and 0.5% NaHCO 3 have effective role on WHC and protein loss when they were used alone or combination.There were less protein loss and high WHC when using two washing cycles with water and one washing cycle with salt water. 1999 Vol. 13 (1): 18-21 [Abstract] ( 131 ) 全文 ( 449 ) 22 A Study on the Improvement of Beef Jerk's Tenderness by Different Methods of Tenkerisation Jin Yanxi;Hu Tiejun;Lou Chengxiang DOI: 10.7506/rlyj1001-8123-199901007 Three methods of tenderisation,electrical stimulation,injection of tenderisation agent and tumdling were compared on the tenderness of the beef jerk.The effective order of improvememt of tenderness by mechanical and histological properties test was tumbling,electrical stimulation and injection of tenderisation agent. 1999 Vol. 13 (1): 22-25 [Abstract] ( 135 ) 全文 ( 388 ) 26 Use of Microorganisms in Fermented Meat Products Zhang Qin DOI: 10.7506/rlyj1001-8123-199901008 Fermentation microorganisms and their characteristics are summarized.In addition,properties and functions of those commonly applied to fermented meat products are detailed. 1999 Vol. 13 (1): 26-28 [Abstract] ( 137 ) 全文 ( 560 )        Application Research 29 A Study on Processing Instant Sea Foods with the Dong Fang Spiral Shell Huang Faxin DOI: 10.7506/rlyj1001-8123-199901009 The techology and characteristcs of the Dong Fang Spiral Shell preared instant sea foods are introduced, together with an analysis onto the processing criticals; and relevant technological parameters are presented. 1999 Vol. 13 (1): 29-32 [Abstract] ( 117 ) 全文 ( 310 )        Processing Technology 33 Technology and Critical Control for the Traditional chinese Dried Beef Zheng Canlong DOI: 10.7506/rlyj1001-8123-199901010 Key points including meat pretreatment, cooking, dicing,second cooking and drying in processing of traditional chinese dried beef are introduced. 1999 Vol. 13 (1): 33-34 [Abstract] ( 144 ) 全文 ( 678 )        Food Preservation 35 Cihlling and Packaing of Chilled Meat Wang xumao;Zhang ziping;Liu yan;Liu aiping;Chen xhumin DOI: 10.7506/rlyj1001-8123-199901011 Chilled meat is the fresh meat that is the carcasses are cut and deboned after quickly chilling to 0～4℃ within 24 hours.The meat temperature is kept at 0～4℃during packaging,distributing and being sold retail.The contamination of microorganism hazard seriously quality of chilled meat .According to the distributing fact ,chilled meat is packed in vacuum in large scale at the packing plant and made into fresh packet with HIPS/PVC at supetmarket. 1999 Vol. 13 (1): 35-39 [Abstract] ( 107 ) 全文 ( 188 ) 40 Effcxts of Organic Acid and Tea Polyphenol on QualityCharacterics of Preserved Duck Meat Zeng Kai;fang Li;Hongjun;Li Zhengguo;Ming jian DOI: 10.7506/rlyj1001-8123-199901012 After treated with organic acid and tea polyphenol solutions at different concentration,the fresh duck meat was packed under vacuum.During the storage,its TVBN value has a significant positive relationship with storage duration(P<0 01),and its pH value in a certain scope.The result said that 0 1% tea polyphenols had the strongest antioxdation effect,cooxdation took place at a higher tea polyphenols concentration.Shelf life could be prolonged by low temperature,vacuum package,organic acid and tea polyphenol treatment,and the best sensory quality occurred with potassium sorbate treatment. 1999 Vol. 13 (1): 40-43 [Abstract] ( 131 ) 全文 ( 272 )        Quality inspection 44 Some Tentative Ideas sbout Reforming the Supervising & Administrative Systemfor Hygiene of Meat Products in Our Country Zhao Wuying DOI: 10.7506/rlyj1001-8123-199901013 The law,regulations and administrative agencies concerning supervision & administration for hygiene of meat products in China are introduced in this article.In addition,some tentative ideas about reforming of the system are put forward. 1999 Vol. 13 (1): 44-47 [Abstract] ( 108 ) 全文 ( 162 ) 48 The Correlation between Pre-slaughter Inspection and Pos-slaughter Test Zhang Hu DOI: 10.7506/rlyj1001-8123-199901014 The significance of pre slaughter inspection and post slaughter test,as well as their correlation,are explained. It is indicated that a perfect inspection system is the basic condition and reliable guarantee for applying inspection and test methods. 1999 Vol. 13 (1): 48-48 [Abstract] ( 117 ) 全文 ( 152 ) 49 Development of Health Food with Swine Blood Zhao Guohua DOI: 10.7506/rlyj1001-8123-199901015 The new idea of manufacturing health food with easily absorbable nature,Curing anemia, enhancing immunity and antiging functions using functional factors such as protein,heme iron,immuneglobulin and superoxide dismutase (SOD),seperated from swine blood. 1999 Vol. 13 (1): 49-50 [Abstract] ( 100 ) 全文 ( 382 )        Food Machinery 51 Vacuum Freeze-drying and Devices for Food Yang Xianbo DOI: 10.7506/rlyj1001-8123-199901016 The past development of freeze drying technology as well as the process of vacuum freeze drying in food processing are introduced.Also,the equipment and devices for vacuum freeze drying are detailed.It is indicated,in combination with the present condition of the food cold storage plants in China,that by further developing the technology financial investment could be decreased,technological content level of products could be raised,and economic benefit could be increased to the enterprises. 1999 Vol. 13 (1): 51-51 [Abstract] ( 111 ) 全文 ( 337 )

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