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陈星桥 《农村实用工程技术(绿色食品)》2005,(6):44-45
说起肉食,多数人都会与美味佳肴,营养丰富联系起来,若说肉食有什么危害,这些人恐怕听都不想听,但根据科学和医学界的大量研究表明,现代发达国家流行的所谓“文明病”,如心脏病,高血脂,糖尿病等等。都与人们不当的饮食习惯有关,其中食肉多是一个重要原因。[编者按] 相似文献
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肉食是人的主要副食品,健康卫生的肉食,营养丰富,味美可口,劣质肉食,直接危害消费者身体健康,当前注水肉就是一大公害。 相似文献
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肉食是人的主要副食品,健康卫生的肉食,营养丰富,味美可口。劣质肉食,直接危害消费者身体健康。当前注水肉就是一大公害。 据测定,每500克肉中可注入150~160克水。如果注入水的肉进行速冻,则水分可全部渗入到肉中,就是鲜肉也可保留30%~ 相似文献
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什么是运动前的准备活动呢?显而易见,准备活动就是在运动前要做的活动,是运动的组成部分。从运动学、运动生理学广泛的意义上来讲,准备活动就是人从一般状态到运动状态乃至剧烈运动状态前所做的一般性的运动,称之为准备活动。 相似文献
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From a very limited ration of meat only for urban citizens to the world's largest meat-producing country, from a handful of processing facilities in major cities to thousands of modern meat packing and processing plants throughout the country, the Chinese meat industry has gone through drastic revolutionary changes particularly in the last three decades. Before the national economic reform in the late 1970s, meat production in China was extremely limited; hence, meat was rationed, treated as a highly precious food, and was highly valued. However, new processing technology developments, as related to meat animal production, slaughtering, processing, and distribution have transformed the inefficient Chinese meat industry that prepared only a handful of traditional products into a vast enterprise today that is manufacturing a huge variety of fresh and further processed items enjoyed by the average Chinese household. Along with this evolution, there has been the emergence of mega-scale meat companies and rapid advances in meat science and technology that address many aspects of meat. This review will highlight some milestone changes of the Chinese meat industry and discuss challenges and opportunities ahead in the global market for China. 相似文献
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超高压对肉及肉制品组织结构和主要化学组成分影响的研究进展 总被引:4,自引:2,他引:2
超高压作为一种新型冷杀菌技术,不仅具有杀菌、灭酶、保留产品特色风味和色泽等特点,还可以显著改善肉制品的质构和保油保水性,可以生产适合厌食症患者食用的新型口感的低温凝胶类肉制品,这是通过对蛋白质等肌肉化学组成分的高压修饰实现的.本文对超高压技术的原理进行简单介绍,并综述了超高压对肉及肉制品各组织结构(肌肉组织、结缔组织和脂肪组织)及化学成分(水分及蛋白质)影响的研究进展,旨在为该新技术在肉及肉制品中的应用提供相应理论参考. 相似文献
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我国肉类工业是新中国成立后才建设起来的新兴产业,其历史虽说不上源远流长,然而其发展速度可观,成就令人鼓舞,成为我国食品工业的中坚力量。中国入世在即,肉类工业应抓住机遇,未雨绸缪,迎接入世后的挑战做出新的贡献。本专辑介绍与肉类有关的生产及处理过程,让读者集思广益,以提高竞争实力。 相似文献
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Huffman RD 《Meat science》2002,62(3):285-294
The objective of this review is to describe current methods and technologies used to decontaminate food animal carcasses in the United States and describe new technologies and methods that are under development. Bacterial reduction during the conversion of muscle to meat has always been an important challenge for the meat processing industry due to the impact on product safety and quality. More intense microbiological testing and improved microbiological methods have led to a greater awareness by industry and government about the levels of pathogenic bacteria on meat carcasses and in meat products. This increased awareness has spurred research and development on new technologies implemented sequentially in the process, aimed at reducing and eliminating bacteria on carcasses and meat products. 相似文献
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亚硝酸盐是食品加工行业中较为常见的一种添加剂,主要应用于腌腊肉制品,亚硝酸盐不仅能够保持肉制品的风味、色泽同时还具有良好的防腐抗氧化作用。但是亚硝酸盐存在一定的毒性,若过量使用会产生致癌物致使肉制品的食用安全性降低。由于消费者担心亚硝酸盐对人体健康的影响,对天然有机的肉制品需求量逐渐增加,因此寻找出能够替代亚硝酸盐功效的新型添加剂势在必行。本文主要综述了国内外关于亚硝酸盐新型替代物在肉制品中应用情况的研究进展,包括植物性替代物、微生物替代物、有机酸类替代物等,并对这些替代措施今后的应用前景进行了展望,旨在为现代肉制品加工企业能生产出安全优质的肉制品提供一定的科学理论依据。 相似文献
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近年来各类肉制品消费增长速度明显加快,肉制品产业面临着新的机遇和挑战。2010年肉制品产业与市场将走向新的时代。本文综述了我国肉制品产业的十大时代,主要包括结构调整时代、微利时代、绿色时代、信息化时代、品牌争霸时代、资源整合时代、自主创新时代、低碳经济和循环经济发展时代、快速更新时代、竞争国际化时代。 相似文献
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自"十一五"科技发展规划出台以来,我国肉类工业科技克服了诸多不利影响,在各个方面取得了长足发展。目前,我国肉类工业正处于由劳动密集型产业向技术密集型产业转变的进程中,呈现学科技术与产业示范化、生产现代化交叉发展的势态,本文综述了我国肉类科技的现状和发展前景。 相似文献
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生鲜肉新鲜度新型快速表征技术研究进展 总被引:1,自引:0,他引:1
新鲜度不仅是影响生鲜肉品质分类的重要因素,还直接决定产品的货架期,因此构建生鲜肉新鲜度的表征体系至关重要,传统表征方法操作繁琐且所需时间长,不利于快速得到检测结果,难以满足当前需求;因此,快速准确的生鲜肉新鲜度表征技术始终是产业界的迫切需求和学界的研究热点。本文主要论述了目前表征生鲜肉新鲜度的新体系,包括感官仿生技术、智能响应技术和频谱分析技术等,重点阐述了各新型表征技术的研究进展、优势与缺点以及未来的突破方向,最后对该领域未来的发展趋势作出展望,以期为今后生鲜肉新鲜度表征技术的研发提供参考。 相似文献
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Kwang-Hwan Choi Ji Won Yoon Minsu Kim Hyun Jung Lee Jinsol Jeong Minkyung Ryu Cheorun Jo Chang-Kyu Lee 《Comprehensive Reviews in Food Science and Food Safety》2021,20(1):429-457
Cultured muscle tissue-based protein products, also known as cultured meat, are produced through in vitro myogenesis involving muscle stem cell culture and differentiation, and mature muscle cell processing for flavor and texture. This review focuses on the in vitro myogenesis for cultured meat production. The muscle stem cell–based in vitro muscle tissue production consists of a sequential process: (1) muscle sampling for stem cell collection, (2) muscle tissue dissociation and muscle stem cell isolation, (3) primary cell culture, (4) upscaled cell culture, (5) muscle differentiation and maturation, and (6) muscle tissue harvest. Although muscle stem cell research is a well-established field, the majority of these steps remain to be underoptimized to enable the in vitro creation of edible muscle-derived meat products. The profound understanding of the process would help not only cultured meat production but also business sectors that have been seeking new biomaterials for the food industry. In this review, we discuss comprehensively and in detail each step of cutting-edge methods for cultured meat production. This would be meaningful for both academia and industry to prepare for the new era of cellular agriculture. 相似文献