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1999 Vol. 13, No. 4
Published: 1999-10-01
Package & Storage
Basic Research
Processing Technology
Application Research
Thematic Forum
Additive Agent
Thematic Forum
3
Appointed - Abattoir Slaughtering and Meat Inspection
Zhou Zhaoping
DOI: 10.7506/rlyj1001-8123-199904001
The objective and significance of carrying out appointed - abattoir slaughtering and processing for live pigs as well as related standards and requirements are detailed . Astress is put onto the close relation between meat quality examination and the following 3 factors :①veterinary inspec tion ;②slaughtering and processing quality ;③product standard .
1999 Vol. 13 (4): 3-5 [
Abstract
] (
131
)
全文
(
162
)
6
Important should be Attached from the Feed Source for Production of Safe Meat
Li Changle
DOI: 10.7506/rlyj1001-8123-199904002
The real meaning for Safe Meatis cleared .In addition ,the close relation between production of safe meatand thefeed sourceis detailed.
1999 Vol. 13 (4): 6-7 [
Abstract
] (
334
)
全文
(
168
)
8
A Major Effort Should be Devoted to Developing Chilled Meat
Zhu Benzhi
DOI: 10.7506/rlyj1001-8123-199904003
An Investigation was made onto 3 sources of meat. The analytical resultsindicated that the hygienic quality and nutritional value of chilled meat are much higher than warm fresh meat and frozen meat. Therefore ,a major effort should be devoted to popularizing chilled meat so as to satisfy the market demand .
1999 Vol. 13 (4): 8-9 [
Abstract
] (
109
)
全文
(
175
)
10
Protecting the Natural Breed Resource - Tai He Chicken
Zhou Zuozheng
DOI: 10.7506/rlyj1001-8123-199904004
Itis expoundedthattheimproperimproving to the Chinese Tai He Chicken and mutationinduced resultedin damage andlossto the natural breedresource.Itisstressthatthespecific pure gene group andits develop ing trend ofthe Tai He Chicken should be kept from the point of view of genetics,and thatspecial effort should be madein selecting breed animalsand consolidating the medicaland nutritionalfunctions.
1999 Vol. 13 (4): 10-11 [
Abstract
] (
99
)
全文
(
190
)
12
Setting Up the Consciousness of Brand ,Striving for Fa mous Brand Products
Zhang Junyong
DOI: 10.7506/rlyj1001-8123-199904005
The importance for setting up the consciousness of brand ,for an enterprise ,is ex pounded . Also ,it is indicated that the essential and critical of the famous brand strategy lies in the fol lowing ; ①taking"people"as the essential;②persisting in technical inovation ;③manufacturing high quality products .
1999 Vol. 13 (4): 12-13 [
Abstract
] (
127
)
全文
(
218
)
Basic Research
14
Effect of V_E on Preventing Quality Dropping for Pork
Zhu Qinlong
DOI: 10.7506/rlyj1001-8123-199904006
The molecular structures and valances of vitamins as well as their content levelin pig feed and utilization ratio are expounded .It is stressed that additional VE in fattening feed plays a role in antioxidation and prevention of quality dropping for the meat .
1999 Vol. 13 (4): 14-17 [
Abstract
] (
118
)
全文
(
159
)
Application Research
18
A Preliminary Study on the Tenderizing Technology for Beef
Ma Meihu
DOI: 10.7506/rlyj1001-8123-199904007
In the present study ,tenderizing treatment was applied to beef with the proteinase from pineapple ,CaCl2 polyphosphates,and through L9(33) experiment ,for developing a better tenderiz ing method .
1999 Vol. 13 (4): 18-21 [
Abstract
] (
109
)
全文
(
326
)
22
A Study on the Technology for Soft Can Corned Beef
Liu Chengguo
DOI: 10.7506/rlyj1001-8123-199904008
In the present study ,curing ,pre - cooking ,packaging and sterilization were applied , and through many experiments the optimal technological parameters were obtained for producing soft can Corned Beef.In addition ,the flavor and shelf -life of the product were improved .
1999 Vol. 13 (4): 22-24 [
Abstract
] (
134
)
全文
(
209
)
25
The Influence of Microwave Treatment on the Stability of Shafu Dried Meat
Wang Wei Guo Xiaoqiang
DOI: 10.7506/rlyj1001-8123-199904009
The experiments were performed in order to study theinfluence of Shafu Dried Meat by microwave treatment. The results showed that the stability of Shafu can be improved by use of mi crowave,butthe improvement depends on a lot offactors ,such as packing method ,treatmenttime,etc.
1999 Vol. 13 (4): 25-27 [
Abstract
] (
118
)
全文
(
199
)
Processing Technology
28
Technology and Quality Contrlol for Sterilized Sausage
Wang Zhongli
DOI: 10.7506/rlyj1001-8123-199904010
The technology , principle ,critical steps and control of the technological criteria for producing stuffed sausages are detailed ,taking Sterilized Sausage as an example
1999 Vol. 13 (4): 28-29 [
Abstract
] (
133
)
全文
(
962
)
30
Modified Technology for Traditional Dried Beef
Zheng Can Long
DOI: 10.7506/rlyj1001-8123-199904011
The color and flavor of dried beef can be significantly improved using curing pro cess .The time for dehydration can be shortened and the bacterialcounts reduced by baker drying com bined with microwave drying .The way to com mercial production of traditional Chinese dried beefis also suggested .
1999 Vol. 13 (4): 30-31 [
Abstract
] (
130
)
全文
(
749
)
32
Preparation of Spiced Rabbit
Li Changjiang
DOI: 10.7506/rlyj1001-8123-199904012
In the present technology rabbit was used as the raw material, and applying curing , cooking and smoking ,a product with smoke flavor was prepared .
1999 Vol. 13 (4): 32-33 [
Abstract
] (
121
)
全文
(
299
)
34
R& Dof Sweet & Sour Duck Cut
Du Muying Liu BO Li Hongjun
DOI: 10.7506/rlyj1001-8123-199904013
In the present study ,healthy ducks of 4 ～5 moths old were adopted as the raw mate rial for developing small packs of Sweet & Sour Duck Cut,and the technological parameters were ob tained . Therefore ,the econo mic benefit from duck further processing could be raised .
1999 Vol. 13 (4): 34-35 [
Abstract
] (
142
)
全文
(
320
)
36
Technology for Soft Packs of Lotus -leaf Aro matic & Crispy Chicken
Feng Zuyin
DOI: 10.7506/rlyj1001-8123-199904014
The preparation method and technological points for Soft Packs of Lotus - leaf Aro matic & Crispy Chicken is detailed .
1999 Vol. 13 (4): 36-38 [
Abstract
] (
126
)
全文
(
277
)
39
Application of Soya Protein in Meat Products
Chu Hongbin
DOI: 10.7506/rlyj1001-8123-199904015
The nutritional value and functional properties of soya protein are detailed .Also ,the adding ways and points for application of soya proteins into meat products are cleared .
1999 Vol. 13 (4): 39-43 [
Abstract
] (
153
)
全文
(
1005
)
Additive Agent
44
Application of Soya Protein in Production of Sterilixed Sausage
Li Yingbiao
DOI: 10.7506/rlyj1001-8123-199904016
The effects of additional soya protein in sterilixed sausage ,influence onto the quality of the sausage ,as well as the dosage ,are introduced for reference .
1999 Vol. 13 (4): 44-45 [
Abstract
] (
117
)
全文
(
373
)
46
Effect of Modified Starch on the Quality of Sandwich Ham
Zhang Fengkuan
DOI: 10.7506/rlyj1001-8123-199904017
The present experiments showed that the modified starch(phosphate of starch)pos sesses a high water holding capacity and a satisfactory stability ,and can greatly improve the texture , mouthfeel,sliceability and cooking yield of Sandwich Ham .Also ,the shelf life can be extended .
1999 Vol. 13 (4): 46-47 [
Abstract
] (
114
)
全文
(
246
)
Package & Storage
48
A Preliminary Discussion on the Basic Properties of Aluminum Foil and Quality of Soft Packs of Meat Products
Li Yuwei
DOI: 10.7506/rlyj1001-8123-199904018
The correlation between the basic properties of aluminum foil and quality of soft packs of meat products is discussed .Suggestions are also raised for prevention from quality troubles.
1999 Vol. 13 (4): 48-49 [
Abstract
] (
123
)
全文
(
281
)
50
Analysis on the Quality Troubles Com monly Encountered to Soft Packs of Spiced Beef
Liu Bojun
DOI: 10.7506/rlyj1001-8123-199904019
The quality troubles com monly encounted to soft packs of Spiced Beef,as well as the causes ,are analysed in detail.So me preventive ways and trouble shooting measures are also suggested .
1999 Vol. 13 (4): 50-51 [
Abstract
] (
429
)
全文
(
163
)
52
Im proving of the Technology and equip ment for Scalding the Pig Head
Chang Xin
DOI: 10.7506/rlyj1001-8123-199904020
An improved driving line for scalding the pig head is introduced .The technology en sures that the scalding time is fixed and heating is even ,through which the product quality is guaran teed and laborintensity is reduced .
1999 Vol. 13 (4): 52-52 [
Abstract
] (
102
)
全文
(
189
)
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