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Quick Search     Adv Search 1994 Vol. 8, No. 4 Published: 1994-10-01 Basic Research Processing Technology Application Research Quality inspection Food Preservation Thematic Forum Comprehensive Utilization        Basic Research 15 Muscle Proteinase and Meat tenderness Kong Bao-Hua; Feng Yi-Bing DOI: 10.7506/rlyj1001-8123-199404006 The purpose of this paper is to review the mechanism of meat tenderization during postmortem storage of carcasses at refrigerated temperatures, Experimental date suggest thatproteolysis of key myofibrillar proteins is the principal reason for improvement in meattenderness. Calpain is the only proteolytic system that result in meat tenderization. 1994 Vol. 8 (4): 15-17 [Abstract] ( 136 ) 全文 ( 176 )        Application Research 18 Studies on Physial-Chemical Properties and Microbiological Situation Duing Drying of Harbin Dry-Sausage Y.Cmen;H.M.Wang;H.F;Na;Y.M.Cao DOI: 10.7506/rlyj1001-8123-199404007 Abstract Dry sausages processed by traditional method(natural drying)and quick method(drying athigh temp)were studied.Moisture content, NaCl,TBA Value,total volatile basic nitrogen(TVBN)and total bacteria number (TBN)were measured The results indicated that traditionaldry sausage is one of fermented sausages and quick dried sausage has no fermentation。Moisturecontent decreased rapidly during the first week of drying. The final dried product contains 20.4%moisture,4.48% NaCl and the cooked produc...More 1994 Vol. 8 (4): 18-21 [Abstract] ( 126 ) 全文 ( 253 ) 26 A STUDY ON THE FRY LOSS OF IHE CAIF MEAT W.L.Zhang;S.P.Xu;Q.S Liu;H.N. Wang & H Q.Chen DOI: 10.7506/rlyj1001-8123-199404009 Thirty four Longissimus Lumborum samples(LL,from one herd)and 32psoas major samples(PM,from another herd)of Black and White new born male baby calves were investigated fortheir water holding capacities(WHC),fry losses and the parent factors which might influence thefry losses,The calf meat was good in shelf life WHC(4SH drip loss=3.2±0.2%for LL and 3.0±0.3%for PM).It was more suitable for frying than for stewing(fry Loss of LL=30.5±0.7while cook loss of LL=36.6士0. 8).The fry loss of PM was sign...More 1994 Vol. 8 (4): 26-28 [Abstract] ( 133 ) 全文 ( 404 )        Comprehensive Utilization 42 Studies on the Productive Technology of Heparin Chen Laitong DOI: 10.7506/rlyj1001-8123-199404018 This paper introduced a new productive technology of Heparin by improving Some oldmethods and studied on the comprehensive utilization of by-product. 1994 Vol. 8 (4): 42-42 [Abstract] ( 114 ) 全文 ( 355 )

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