Soybean and Gluten in Meat Products - Consumer Protection Strategy

Soybean and gluten belong to the group of basic food allergens and thus they are potentially hazardous. This work gives an overview of the analysis of meat products from retail shops for the presence of soybean and gluten, by using an ELISA method, not only because of the quality and authenticity but also in order to protect consumers’health. According to the results, control is necessary, because in 29.6% cases the presence of these allergens was identified in meat products but not indicated in their declarations.     

Total Phosphorus Content in Technologically Unprocessed Meat

The total phosphorus content was measured in raw, technologically unprocessed meats. Our results show that total phosphorus content in different raw meats varies substantially (from 1.41 g/kg to 4.22 ± 0.93 g/kg). Based on the results, manufacturers of meat products are advised that before production of any meat product, the precise amount of total phosphorus in raw meat starting material has to be known. Based on this, the content of added synthetic phosphates and polyphosphates together with the content of natural phosphorus in the meat would be within the prescribed values stated in the Regulation, which are 8 g/kg.     

乳酸钠对肉及肉制品防腐保鲜作用的研究进展

乳酸钠是一种天然、无毒、无甜度、低热量的食品防腐剂。由于我国冷藏运输各环节比较薄弱,在很大程度上限制了肉及肉制品的流通,因此添加无害添加剂处理以延长其货架期具有重要的现实意义。本文对乳酸钠的抑菌机理、乳酸钠和其他防腐措施联用对防腐保鲜效果的影响进行了详细综述,并指出未来的重点研究方向是将乳酸钠与物理作用联用以延长食品货架期,将乳酸钠整合在预测模型中预测腐败菌的生长或失活,进而对肉及肉制品腐败程度进行实时监控。     

复合卵白蛋白-大豆分离蛋白对肉糜凝胶特性和微观结构的影响

运用卵白蛋白改善大豆蛋白与肉糜凝胶强度.通过在大豆分离蛋白中添加不同比例的卵白蛋白,应用于肉糜制品中,观察肉糜凝胶理化特性和微观结构,综合分析卵白蛋白和大豆分离蛋白复合凝胶在肉糜制品中的应用效果.结果表明:复合组显著改善产品的硬度、弹性、蒸煮损失、保水性(P<0.05),复合蛋白质量比为1:1时,产品的脂肪聚集体达到最...     

肉与肉制品安全问题及应对措施

改革开放以来我国的畜禽产品加工业发展取得了举世瞩目的成绩,肉与肉制品生产已成为现代农业系统中的一大支柱产业。与此同时,肉与肉制品的安全问题已成为当前和今后一个时期人们不容忽视和关注的焦点。本文综述了肉与肉制品安全问题,并提出了应对措施。     

肉及肉制品中的细菌

细菌是个体微小、形态简单的一类原核微生物。在自然界中,数量最多、分布最广,是导致食品腐败变质的主要原因。因此,本文对细菌的基本形态、结构、繁殖方式以及肉及肉制品中常见细菌的特性进行了综述,旨在为肉及肉制品中细菌的控制及防范,提供一定的理论依据。     

肉及肉制品中复合磷酸盐的分析研究

通过对不同种类的肉及肉制品中磷酸盐的分析研究发现,原料肉中的磷酸盐不低于0.5%,磷酸盐易溶于水中。市场销售卤肉制品的复合磷酸盐超标问题,与生产厂家的复合磷酸盐添加剂量和卤肉制品生产工艺相关。所以,建立符合国家标准的卤肉制品生产工艺、科学添加复合磷酸盐,显得十分重要,同时也为解决卤肉制品的复合磷酸盐超标问题提供了新思路。     

肉制品绿色制造——低钠干腌肉制品研究进展

干腌肉制品因其具有独特的色泽、风味和口感等感官特性而深受广大消费者的喜爱。然而传统干腌肉制品的钠盐（氯化钠）含量过高,人体摄入过高的钠盐会对健康产生不良影响。本文讨论了食盐对干腌肉制品风味、质构和微生物安全的影响,概述了低钠干腌肉制品的相关研究动态,并对低钠干腌肉制品绿色制造的未来研究（如低钠复合盐）提出展望。     

Scope of Millet Grains as an Extender in Meat Products

India stood first for millet production in the world and plays a significant role in meat production and consumption too. To meet the demand of health conscious consumers for healthy and nutritious meat food item, the incorporation of millet grains and its byproducts to the meat products by the processors can serve the purpose. The multidimensional positive nutritional and functional characteristics millet grain not only improve the acceptability of the meat products but also increase its own demand as a main coarse food grain in competition to the wheat and rice over the world.     

肉及肉制品的包装

详细介绍了肉及肉制品的包装工艺、包装方法和常用包装材料,强调了包装的重要意义.     

功能性肉和肉制品的研究与开发

功能食品是指具有保健功能的食品,即适宜特定人群食用,具有调节机体功能,但不以治疗为目的的食品.肉和肉制品在人们的食物结构中占有重要的位置,是蛋白质、维生素、矿物质的重要来源之一,但同时又含有脂肪、胆固醇、食盐、饱和脂肪酸等.本文介绍了通过从肉类原料中调整组成成分、直接提取功能因子、从肉类原料中直接提取功能因子、利用生物技术生产等开发策略来研究开发功能性的肉和肉制品.     

肉及肉制品保藏技术(续)(英文)

Meat and meat products which are nutrient-rich are vulnerable to microbial contamination and influence of surrounding environment.This article summarized the history,principles,methods and influencing factors of food preservation.The common methods such as low-temperature preservation,fermentation technology,drying preservation,pot preservation,packaging technology,microwave technology,irradiation preservation and management technology were also introduced.     

肉和肉制品中假单胞菌的检验和计数

假单胞菌(Pseudomonas)是导致肉和肉制品腐败的优势菌.本试验对冷藏肉、冷冻肉、新鲜肉及各种肉制品进行了假单胞菌的检验和计数,建立了肉和肉制品中假单胞菌的检验和计数方法.     

Meat Products as Functional Foods: A Review

ABSTRACT: Numerous studies have sought to demonstrate the possibility of changing the image of meat and meat products from the traditionally accepted image to one of healthy living thanks to the addition (vegetables, extracts, fibers, and so forth), elimination (fats), and reduction (additives) of different ingredients. This article presents a revision of studies published in recent years on the topic and looks at possible future trends in the sector, analyzing the changes that have occurred in the traditional meat industry as global forces in the agro food industry direct it more and more to the design and production of functional foods.     

肉及肉制品保藏技术(英文)

Meat and meat products which are nutrient-rich are vulnerable to microbial contamination and influence of surrounding environment. This article summarized the history,principles,methods and influencing factors of food preservation. The common methods such as low-temperature preservation, fermentation technology,drying preservation,pot preservation,packaging technology,microwave technology,irradiation preservation and management technology were also introduced.     

肉及肉制品保藏技术综述

肉及肉制品因其营养丰富,极易受微生物和周围环境因素的影响而发生腐败变质现象。本文综述了食品保藏的历史,食品保藏的原理及方法分类及引起食品腐败变质的主要因素,并简要介绍了低温保藏、发酵技术、干燥技术、罐藏技术、包装技术、微波技术、辐照技术及管理方法等常见的肉品保藏方法的原理、特点及其在食品保藏中的应用。     

斩拌在低温肉制品加工过程中的作用

斩拌是低温肉制品加工工艺中一道重要工序,主要阐述了斩拌时间、温度、顺序、程度等对产品的品质影响以及在斩拌过程中的注意事项。     

大豆蛋白在肉制品中的应用

大豆蛋白越来越多的被应用于肉制品加工中,其独特的功能特性不仅能使原有产品的营养得到了很大的提升,而且也很大程度上改善了产品的感官特性。本文主要介绍了其制取方法、功能特性以及在肉制品中的使用方法。     

中国肉制品分类

根据我国肉制品最终产品的特征和产品的加工工艺,可以将肉制品分为以下十大类:香肠制品、火腿制品、腌腊制品、酱卤制品、熏烧烤制品、干制品、油炸制品、调理肉制品、罐藏制品、其他类制品。     

肉与肉制品常见的安全卫生问题及对策

本文从微生物污染、肉品中残留的有毒有害物以及包装材料中出现的安全隐患等几个方面介绍了肉与肉制品中出现的常见安全卫生问题,并且针对这些问题提出了解决肉及肉制品常见安全卫生的相应对策。