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1995 Vol. 9, No. 4 Published: 1995-10-01

Processing Technology Application Research Quality inspection Thematic Forum Additive Agent Comprehensive Utilization

Thematic Forum

	3	A Study on the Napole Yield of Pork
		Zhang Weili(Anhui Agricultural University.Hefei 230036)Tau Li(Base Filrm of Anliui Sci.- Tech.Training Centre)Wang Like(Anhui Agricultural Teaching College)Chen Guanglong (Anhui Agricultural Institute)
		DOI: 10.7506/rlyj1001-8123-199504001
		Two groups of native breed pig (10 for each)and three groups of crossbreed pig (10 for eachalso) were slaughtered at the market weight for Napole yield test. The Napole yield of nativebreed was significantly higher than that of crossbreed(p<0.01).In addition,the tested Napoleyield was significantly correlated to the water holding capacities. The results suggest that thepork of native breed is the best choice for hi-quality products of meat processing.
		1995 Vol. 9 (4): 3-4 [Abstract] ( 97 ) 全文 ( 146 )

	7	Traditional meat products and their optimization by mean of hurdle Technology
		Wang Wei and Lothar Leistner
		DOI: 10.7506/rlyj1001-8123-199504003
		Abstract The Characterist ics of traditionalchinese meat products are their relativalysimplemethod of manufacture,theirtypical flavour and the fact that they can be stored for a long time without refrigeration. In Asian countries chinesemeat products.although there are regional varlations,The manufacture and the propertles of cured meat (Yan LaProducts).various dried meat products (Rou Gan.Rou Pu. Rou Song) .Dry Sausaye (La Chang)and raw ham(Ho tui)are briefly described.The microbiologycal stab...More
		1995 Vol. 9 (4): 7-7 [Abstract] ( 113 ) 全文 ( 248 )

Application Research

	15	Cryoprotective Effeets of Some Materials on Silve Carp Suriml Protein During FrozenStorage

		DOI: 10.7506/rlyj1001-8123-199504007

		1995 Vol. 9 (4): 15-19 [Abstract] ( 96 ) 全文 ( 277 )

Quality inspection

	27	Determination of Nitrite in Pork Products by Rhodamine 6Gspectrophotometry
		Ma Weixing;Qian Baohua(Department of Food and Chemiocal Engineerlng, Huaihai Institute of Technology,Lianyungang 222005)
		DOI: 10.7506/rlyj1001-8123-199504012
		A fairly selective and simple spectrophotometric method for the determin- ationof nitrite in pork products is developed.Nitrite reacts with rhodamine 6G in acid medium to formayellow product which is measured at 442nm and 385nm, Beer’ s law is obeyed over theconcentration range of 0～120Iμg/50ml.
		1995 Vol. 9 (4): 27-32 [Abstract] ( 114 ) 全文 ( 147 )

Additive Agent

	42	A Study on the extraction method Of Marrow extract
		Yan Yamei;Lu Changrun;Mu Yinghui(Department of Chemistry.Qingdao University.Qingdao 266071)
		DOI: 10.7506/rlyj1001-8123-199504016
		The optimum extraction conditions of marrow extract were determined byorthogonal design test using fresh swine bone. It was found that the optimum extractionconditions were pressure 3kg/cm￣2.2hours and water volume 2 times bone weight. The extractionrate can reach 11%under these conditions and the health food are manufactured.
		1995 Vol. 9 (4): 42-44 [Abstract] ( 131 ) 全文 ( 424 )

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