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2020 Vol. 34, No. 1 Published: 2020-01-31

Reviews Package & Storage Invited Contribution Basic Research Analysis & Detection Processing Technology

Invited Contribution

	1	Current Situation and Future Trend of Meat Processing Technology in China
		ZHANG Dequan, HUI Teng, WANG Zhenyu
		DOI: 10.7506/rlyj1001-8123-20191029-256
		China is the world’s largest producer and consumer of meat. In 2018, China’s total output of meat was 86.24 million tons, accounting for about one third of the world’s total. Over the past 70 years from 1949 to 2019, China has eliminated backward production capacity by introducing advanced technology from western countries. Furthermore, China itself has developed novel technologies for Chinese traditional meat products, going through several stages from frozen meat to high-temperature meat products, chilled meat, low-temperature meat products, industrial processing of traditional meat products and nutritious meat products processing, and has made a considerable progress in quality improvement, nutritional maintenance, standardized processing, quality and safety control, green manufacturing, and key generic technologies. At present, the demand of Chinese people for meat consumption has changed rapidly from food security to food safety and then to food nutrition and human health and as a consequence, a new meat industry covering the whole supply chain has been preliminarily established, which is oriented by market demand, focuses on preservation, logistics and processing after slaughter of livestock and poultry, and is supported by relevant services. Based on the current situation and future requirements of meat processing industry in the country, new trends of meat processing technology are emerging in intelligent slaughter and segmentation, smart distribution and preservation of fresh meat, echelon and green manufacturing of meat products, high value utilization of co-products, meat quality and safety, meat nutrition and human health. This article summarizes the current situation of meat processing and meat science in China, existing problems in meat processing industry and meat processing technology trends, and puts forward some suggestions for the development of meat processing in the country in the next 30 years.
		2020 Vol. 34 (1): 1-8 [Abstract] ( 278 ) 全文 ( 616 )

Basic Research

	9	Changes in Microbial Flora and Physicochemical Properties of Traditional Fermented Meat during Ripening
		TIAN Xing, ZHAO Han, WANG Haodong, REN Rui, LI Zongjun
		DOI: 10.7506/rlyj1001-8123-20191111-273
		In this paper, we analyzed the changes in the microbial flora and physicochemical properties of naturally fermented meat (control) and meat fermented with a mixture of Pediococcus pentosaceus and Staphylococcus xylose (1:1) during the fermentation process. According to the results, there was a significant difference in yeast and enterobacteriaceae counts (P < 0.05) but not in total bacterial, lactic acid bacterial or Staphylococcus counts between the natural and inoculated fermentations. The pH value, moisture and nitrite content of inoculated meat at the end of fermentation were lower than those of the control, while the former was superior to the latter in texture parameters as well as microbial community diversity and flavor quality.
		2020 Vol. 34 (1): 9-14 [Abstract] ( 238 ) 全文 ( 272 )

	15	Screening for Bacillus coagulans as a Starter Culture for Meat Fermentation and Its Fermentation Characteristics
		HUANG Yuxia, LI Pengfei, WU Ruiyun, ZHANG Ying, LI Pinglan
		DOI: 10.7506/rlyj1001-8123-20191023-249
		Primary and secondary screening of 41 acid-producing strains of Bacillus for their fermentation characteristics was carried out in this study. Finally, we obtained one strain, L-H7, with tolerance to 5 g/100 mL NaCl and 150 mg/kg NaNO2, excellent antibacterial properties and rich fermentation enzymes. The strain was identi?ed as Bacillus coagulans by morphological characteristics, physiological and biochemical tests and 16S rDNA sequence analysis. Experiments on simulated fermented sausages showed that fermented meat inoculated with a mixture of Bacillus coagulans, Pediococcus pentosaceans and Staphylococcus xylose had good aroma characteristics during fermentation. Its volatile ?avor substances included 1-octenen-3-ol, ethyl caprate, nonanal, (E,E) -2,4-decadienal and other unique aroma substances, indicating that Bacillus coagulans L-H7 has the potential for use as a functional starter culture for the production of fermented sausages.
		2020 Vol. 34 (1): 15-21 [Abstract] ( 155 ) 全文 ( 169 )

	22	Physicochemical, Microbial and Flavor Pro?les of Traditional Chinese Cured Meat
		LI Xinrui, LIU Liyu, YANG Yang, HOU Pingping, ZHAO Yutong, ZHANG Tiehua, ZHAO Changhui
		DOI: 10.7506/rlyj1001-8123-20190821-187
		In this paper, the physicochemical and microbial properties of Chinese cured meat made by the traditional method in Changchun, Northeast China’s Jilin province were evaluated. The results showed that the pH value of the cured meat was 5.09 ± 0.33 and the texture properties differed between the lean and fat parts. The number of flavor substances increased remarkably after curing. The bacterial count of the cured meat was 2.86 × 107 CFU/g. The bacterial community composition and quantity changed with curing time (from 0 to 4 weeks). Shannon index and Chao 1 index showed that there was no significant difference in bacterial species richness or community diversity of cured meat with different curing times.
		2020 Vol. 34 (1): 22-26 [Abstract] ( 194 ) 全文 ( 555 )

Processing Technology

	27	Optimization of Extraction Process for Acid Soluble Collagen from Jumbo Squid (Dosidicus gigas) Skin and Evaluation of Its Characteristics
		LIU Meng
		DOI: 10.7506/rlyj1001-8123-20191010-238
		The extraction of acid soluble collagen (ASC) from jumbo squid skin was optimized using one-factor-at-a-time method and response surface methodology (RSM). Physiochemical properties of ASC were analyzed. The results demonstrated that the optimum extraction conditions that provided the maximum yield of ASC (31.76%) were determined as 4 ℃, 0.47 mol/L, 24.5 mL/g and 43 h for temperature, acetic acid concentration solvent-to-solid ratio and extraction time, respectively. The results of UV full wavelength scanning indicated that ASC had a maximum absorption peak at 231 nm wavelength, which was typical of type-Ⅰ collagen. In addition, the result of gel electrophoresis showed ASC contained α1, α2 and β chains. Moreover, Raman spectral analysis illustrated that the structural integrity of ASC was intact without any damage to its triple helical structure. The phase transition temperature of ASC was determined to be 50.07 ℃.
		2020 Vol. 34 (1): 27-33 [Abstract] ( 133 ) 全文 ( 273 )

	34	Effect of Postmortem Neck-Arm Restraint on Beef Quality
		WEN Kaixin, XU Chenchen, ZHAGN Yang, FENG Yonghong, YE Zhibing, CUI Fanrong, WANG Xu, ZHU Tingxin, SUN Baozhong
		DOI: 10.7506/rlyj1001-8123-20191021-248
		The neck-arm restraint technique is a technique for accelerating the aging of beef carcasses by imposing a radial external force between the distal end of the forearm and the front end of the neck on the basis of Achilles tendon suspension. In order to study the effect of this treatment on beef quality, six Xinjiang brown cattle with similar ages and body masses were selected and slaughtered. Postmortem aging of the left half of the carcass was carried out with Achilles tendon suspension plus neck-arm restraint, while Achilles tendon suspension was used for postmortem aging of the right half. The pH value, water loss rate, cooking loss, shear force and ultrastructure of Triceps brachii, Longissimus dorsi and Biceps femoris were measured at 0, 1, 2, 3, 7, 14 and 21 d after slaughter. The results showed that compared with the control group, the experimental group had increased water loss rate, reduced shear force and increased myofibrillar fragmentation index, with significant differences being observed between the two groups. In addition, the muscle fiber structure in the experimental group was more severely damaged. To conclude, neck-arm restraint can significantly shorten the aging time of beef carcasses, reduce the production cost, and improve the production efficiency.
		2020 Vol. 34 (1): 34-39 [Abstract] ( 162 ) 全文 ( 210 )

	39	Effect of Ultrasonic Thawing on Quality Characteristics of Frozen Mutton
		DU Pengfei, WANG Weiting, LI Mengmeng, WANG Wei, XIAO Xinxin, WANG Shoujing, LIU Yaobo, HU Peng, SUN Sujun, RU Yi, SUN Bei, LI Qing, LI Yongsheng
		DOI: 10.7506/rlyj1001-8123-20190827-203
		In this experiment, the effect of different ultrasonic powers (120, 180, 240 and 300 W) on the quality of frozenthawed mutton was investigated. Ultrasonic thawing was carried out with immersion in a water bath at 20 ℃. Samples thawed under the same condition without ultrasonic treatment were considered as control. The results showed that compared with the control group, the thawing time of ultrasonic thawing was signi?cantly shortened, and the redness value (a) and tenderness of ultrasonic thawed mutton were signi?cantly increased. The yellowness value (b) of mutton was the highest after 180 W ultrasonic treatment. The thawing loss was significantly increased with the increase of ultrasonic power (P < 0.05), while the pH value and brightness value (L*) were signi?cantly lowered (P < 0.05). The total bacterial count signi?cantly fell with the increase of ultrasonic power (P < 0.05) and it was more signi?cantly decreased at 180 and 240 W than at 120 W (P < 0.05). Overall, compared with the control, ultrasonic thawing could signi?cantly increase the thawing rate of frozen mutton and improve meat freshness without having any significant effect on fatty acid composition and contents. However, the color of ultrasonic thawed meat was darker with a higher thawing loss. Thawing at 240 W ultrasonic power had the least negative effect on mutton quality and therefore could be selected as the best thawing method for mutton.
		2020 Vol. 34 (1): 39-44 [Abstract] ( 151 ) 全文 ( 249 )

	45	Effect of Pomegranate Peel Extract on Quality and Storage Stability of Raw Pork Patties
		LI Ying, LI Baoling, DONG Xinling, MA Wenhui, CAO Yungang
		DOI: 10.7506/rlyj1001-8123-20190930-232
		The antioxidant activity of pomegranate peel extract was evaluated and the effects of its addition at different levels (0.01%, 0.05% and 0.10%) on the pH value, cooking loss, color difference and the oxidation of lipid and protein during refrigeration in raw pork patties were studied. The results showed that pomegranate peel extract was rich in polyphenols and ?avonoids, and the total antioxidant capacity, free radical scavenging capacity and Fe2+ chelating capacity of pomegranate peel extract increased with the increase of its concentration. The addition of pomegranate peel extract had no signi?cant effect on the pH value or cooking loss, but had negative effects on the brightness (L) and redness (a) values of raw pork patties. Pomegranate peel extract could concentration-dependently and effectively inhibit the formation of hydroperoxide, malondialdehyde and protein carbonyl during refrigeration. Overall, the effect of pomegranate peel extract was better than that of butyl hydroxy anisole.
		2020 Vol. 34 (1): 45-50 [Abstract] ( 155 ) 全文 ( 158 )

	51	Formulation Optimization of Fish Balls Added with Tomato Pomace for Improved Overall Texture Quality as Determined by Dimension Reduction Analysis
		XUE Shan
		DOI: 10.7506/rlyj1001-8123-20191016-244
		In this study, a new type of ?sh meatballs was developed from minced ?sh meat added with tomato pomace. The overall texture quality (Y) of ?sh meatballs was evaluated according to the following equation as determined by principal component extraction and dimension reduction analysis: Y = (0.336X1 + 0.346X2 + 0.339X3)/95.952, where X1, X2 and X3 represent elasticity, chewiness and hardness, respectively. Firstly, the effect of the amounts of salt, water, cooking wine, starch and tomato pomace on the overall texture quality of fish meatballs was investigated. Then the amounts of water, starch and tomato pomace, which were found to be the factors with a signi?cant in?uence on the overall texture quality, were optimized by response surface methodology. The optimum combination obtained was salt 2%, water 20%, cooking wine 10%, starch 21%, and tomato pomace 5%. The optimized formulation produced ?sh meatballs with the highest overall texture score; the product had moderate elasticity and hardness and good chewiness, and its cooking loss and water-holding capacity were (2.56 ± 0.11)% and (95.43 ± 0.13)%, respectively, signi?cantly better than those of the control without added tomato pomace (P < 0.05).
		2020 Vol. 34 (1): 51-58 [Abstract] ( 134 ) 全文 ( 148 )

	59	Preparation and Characterization of Monoclonal Antibody against Sheep Skeletal Muscle Troponin T
		LIU Jingjing, WANG Zhenhua, LI Suhong, ZHANG Jing, WU Meng, DU Shunfeng, ZHANG Yan, LI Chunsheng
		DOI: 10.7506/rlyj1001-8123-20190821-188
		Monoclonal antibody against sheep skeletal muscle troponin T (sTnT) was prepared and its properties were evaluated. For this aim, sTnT was prepared by extraction in boiling NaCl solution and purified by sodium dodecyl sulfate polyacrylamide gel electropheresis. Hybridoma cell lines with stable secretion of sTnT were obtained after fusion. The titer, subtype and specificity of monoclonal antibodies were analyzed by enzyme linked immunosorbent assay. Three stable monoclonal antibodies (2E11, 3D3 and 4C2) were obtained after cloning. Among these, 4C2 had the best specificity with a titer of 1:5.12 × 105. The subtype of 4C2 was IgG1 and its affinity constant was 1.1 × 109 L/mol. Western blot results showed that the monoclonal antibody reacted with bovine and sheep skeletal muscle extracts but not chicken and duck skeletal muscle extracts. Accordingly, 4C2 could allow discrimination of ruminant from poultry skeletal muscle.
		2020 Vol. 34 (1): 59-63 [Abstract] ( 119 ) 全文 ( 112 )

Analysis & Detection

	64	Identification of Dosidicus gigas and Nototodarus gouldi by 16S rRNA Gene Sequence
		TIAN Xiaoran, Lü Shixin, CHEN Yuchun, WANG Hongtao
		DOI: 10.7506/rlyj1001-8123-20190904-209
		The aim of this study is to establish a rapid and accurate method for molecular discrimination of two squid species, Nototodarus gouldi and Dosidicus gigas. The fragments of mitochondrial 16S rRNA were amplified by polymerase chain reaction (PCR) from the genomic DNA of each squid species. Polymorphic sites were determined by multiple sequence alignments and species-specific primers were designed. Multiplex PCR was conducted for molecular identification of the two squid species with the species-specific primer pairs. Multiplex PCR results showed that specific amplicons of 400 and 229 bp were generated from D. gigas and N. gouldi, respectively. Both 400 and 229 bp amplicons were obtained from the mixtures of the two species. The sensitivity test results showed that the method could detect D. gigas adulteration at 1% in N. gouldi with a limit of detection of 0.1 ng.
		2020 Vol. 34 (1): 64-68 [Abstract] ( 117 ) 全文 ( 129 )

	69	Influence of Cofermentation with Radish Shreds on the Flavor of Anyue Jar Meat
		XIAO Lan, LI Xiexin, YANG Fang, ZHU Nan, LIU Yanjia, XIAN Dandan
		DOI: 10.7506/rlyj1001-8123-20190902-206
		In this paper, we aimed to analyze the influence of cofermentation with radish shreds on the flavor of Anyue jar meat. The volatile flavor compounds of the meat and the radish shreds were analyzed during the fermentation process by head-spacesolid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). As a result, a total of 301 volatile components, belonging to 11 chemical classes, were detected in the fermented meat and radish shreds. There were significant defferences in the types and contents of volatile compounds present in the two samples. There were 31 alcohols detected in the fermented radish shreds and 27 in the fermented meat. A total of 57 esters were detected in the fermented turnip shreds and 14 in the fermented meat. A total of 17 aldehydes were detected in the fermented radish shreds and 5 in the fermented meat. Seven acids were detected in the fermented radish shreds and 4 in the fermented meat. In total 13 ketones were detected in the fermented radish shreds and 7 in the fermented meat. In total 94 hydrocarbons were detected in the fermented radish shreds and 20 in the fermented meat. Alcohols were the most prominent volatile compounds in the fermented meat, followed by esters and hydrocarbons, while esters were the most abundant in the fermented radish shreds, followed by alcohols and hydrocarbons. The major flavors components in the fermented meat included n-hexanal, ethanol, 1-octene-3-alcohol, 3-hydroxy-2-butanone, acetic acid, ethyl acetate, ethyl propionate, ethyl hexanoate, and 2,2,4,6,6-pentamethylheptane. Consequently, cofermentation with radish shreds contributed to the formation of the characteristic flavor of Anyue jar meat.
		2020 Vol. 34 (1): 69-76 [Abstract] ( 108 ) 全文 ( 268 )

	77	Determination of 16 Polycyclic Aromatic Hydrocarbons in Roast Duck Skin by Gel Permeation Chromatography Clean-up Combined with Gas Chromatography-Mass Spectrometry
		SHEN Xixi, ZHAN Junliang, TANG Xiaoyan
		DOI: 10.7506/rlyj1001-8123-20191105-262
		This study established an analytical method for the determination of 16 polycyclic aromatic hydrocarbons (PAHs) in Beijing roast duck skin by gel permeation chromatography (GPC) clean-up combined with gas chromatography-mass spectrometry (GC-MS). After homogenization, samples were extracted ultrasonically with ethyl acetate, and the extract was purified by GPC before being analyzed. The results showed that the calibration curves for the 16 PAHs were all linear in the concentration range of 1–100 μg/L with correlation coefficients (R2) above 0.996, the limits of detection (LOD) ranged from 0.08 to 0.39 μg/kg, and the limits of quantification (LOQ) ranged from 0.25 to 1.29 μg/kg. At spiked levels of 1, 5, and 10 μg/L, the recoveries of the method ranged from 66.2% to 108.3%, with relative standard deviations (RSD) of 0.7% to 13.5% (n = 6), which met the requirements for quantitative analysis. When this method was applied to Beijing roast ducks purchased from supermarkets, no benzo(a)pyrene was detected in duck skin samples, and the total content of PAH4 (benz(a) anthracene, chrysene, benzo(b)fluoranthene, benzo(a)pyrene did not exceed the EU limit (12.0 μg/kg).
		2020 Vol. 34 (1): 77-82 [Abstract] ( 134 ) 全文 ( 137 )

	83	Quantitative Determination of Metoclopramide in Meat by Ultra-High Performance Liquid Chromatography
		YIN Qingchun, DENG Hao, TAN Gaohao, XU Bin, ZHU Yanting, WANG Yunxuan, LIU Yangli
		DOI: 10.7506/rlyj1001-8123-20190924-228
		An analytical method for the quantitative determination of metoclopramide in meat by ultra-high performance liquid chromatography (UPLC) was established in this paper. Samples were extracted with acetonitrile and then the extract was purified using an HLB cartridge. The chromatographic separation was accomplished on a C18 column (2.1 mm × 100 mm, 1.7 μm) using a mobile phase consisting of acetonitrile and 0.1% formic acid in water (20:80, V/V) at a flow rate of 0.3 mL/min. The detection wavelength was 275 nm and the column temperature was 35 ℃. The injection volume was 3.0 μL. The results showed that the linear range of metoclopramide was from 1 to 100 mg/L (R2 = 0.999 5). The limit of detection was 0.25 mg/kg, and the limit of quantitation was 0.5 mg/kg. The precision, expressed as relative standard derivation (RSD) was 0.79%–5.27% (n = 12). The average recovery was 87.0%–106.0%. The developed method proved to be applicable to the determination of metoclopramide in meat.
		2020 Vol. 34 (1): 83-87 [Abstract] ( 106 ) 全文 ( 159 )

Package & Storage

	88	Effect of Continuous versus Stepwise Low-Temperature Storage on Quality of Crispy Sausage and Square Sausage
		JIANG Xuejuan, ZONG Xinxiang, LI Qiuning, XIONG Guoyuan, TAO Hongbin, MENG Congjun, XIONG Wei
		DOI: 10.7506/rlyj1001-8123-20191031-260
		The effect of storage temperature on the quality of crispy sausage and square sausage was studied. For this purpose, three storage regimes, namely continuous storage at 2 or 8 ℃ for 30 d, stepwise storage 2 ℃/15 d + 8 ℃/15 d, and stepwise storage 8 ℃/15 d + 2 ℃/15 d were set up. Physicochemical and microbiological changes were monitored during the storage period. The results showed that the trends of all the investigated quality attributes during storage were almost identical between the two products. The higher the storage temperature, the higher the thiobarbituric acid (TBA) value and total volatile basic nitrogen (TVB-N) content and the lower the pH value. During storage at a constant temperature of 2 ℃, total bacterial count (TBC) was effectively reduced, and TVB-N content, TBA and pH values as well as texture properties changed slowly. At the end of storage, TBC values were 3.24 and 2.94 (lg (CFU/g), TVB-N contents 57.64 and 66.53 mg/100 g, TBA values 0.15 and 0.14 mg/kg, and pH values 5.98 and 5.91 for crispy and square sausages, respectively. Continuous storage at 8 ℃ was the most detrimental to maintaining the quality of sausages. During stepwise storage at 2 ℃ and then 8 ℃, the quality of sausages was maintained well. To conclude, this study demonstrated that continuous storage at 2 ℃ and stepwise storage at 2/8 ℃ could maintain the quality and prolong the shelf life of meat products.
		2020 Vol. 34 (1): 88-93 [Abstract] ( 172 ) 全文 ( 135 )

Reviews

	94	Microbial Contamination of Ready-to-Eat Meat Products and Its Control: A Review
		ZHANG Zhigang, LIN Xiangmu, HU Tao, ZOU Zhongai, SU Yongyu, SHAO Lele
		DOI: 10.7506/rlyj1001-8123-20191107-269
		Ready-to-eat meat products are deeply loved by consumers due to their nutritional richness and easiness to consume. However, ready-to-eat meat products are easily contaminated by Listeria monocytogenes, Staphylococcus aureus and Salmonella spp. during processing, storage, transportation and distribution. This paper reviews the methods currently used to control microbial contamination of ready-to-eat meat products, including thermal processing, non-thermal processing, preservation and packaging technologies, with focus on their characteristics, advantages and disadvantages. We expect that this review can provide useful information for the application of microbial control technologies in the processing of ready-to-eat meat products.
		2020 Vol. 34 (1): 94-102 [Abstract] ( 122 ) 全文 ( 448 )

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