检索结果-内蒙古大学图书馆

Animal Frontiers 2012年第4期2卷 62-67页

作者： Zhou, G.-H. Zhao, G.-M. Key Laboratory of Meat Processing and Quality Control EDU College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 China College of Food Science and Technology Henan Agricultural University Zhengzhou 450002 China

• Jinhua ham is a dry-cured meat product manually processed by Jinhua ham masters according to traditional processing experience developed over a thousand years ago. • Jinhua ham is important to the history of Chinese culture and is highly prized in Chinese cuisine, particularly in the Jinhua region. • Many lessons about meat processing and chemistry can be learned by studying the manufacturing and chemistry of Jinhua ham. © Zhou and Zhao.

关键词： Dry-cured ham Heritage History Jinhua ham Traditional technology

来源：评论

学校读者我要写书评

暂无评论

Effect of composite conting with nano-silicon dioxide on fresh-keeping of preserved eggs

引用

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering 2012年第SUPPL.1期28卷 281-287页

作者： Yin, Yueling Liu, Yao Zhang, Jianhao Wei, Sheng Key Lab. of Meat Processing and Quality Control Ministry of Education National Center of Meat Quality and Safety Control Nanjing Agricultural University Nanjing 210095 China

To protect the quality of fresh-keeping preserved eggs, polyvinyl alcohol (PVA)-based composite coating-packaging materials were modified by adding nano-SiO2. The effects of nano-SiO2 stearic acid, glutaraldehyde and reaction temperature on the water vapor transmission of formed films with composite coating-packaging materials were investigated by response surface methodology. At the end of the storage, the physical, chemical, microbiological and sensory indicators of the eggs of each group were measured and compared. The results showed that the physical, chemical, microbiological and sensory indicators of the twice coating-packaging group of preserved eggs with the optimized PVA-based nano-packaging materials was stronger than that of the other three groups (p>0.05). These results indicated that the preserved eggs coating with Itype of PVA-based nano-composite materials could effectively prevent the water loss, inhibit microbial growth, protect the color and flavor of preserved eggs after 6 months storage. This study provides a technology basis for storage of preserved eggs.

关键词： Packaging materials

来源：评论

学校读者我要写书评

暂无评论

Effects of combined high pressure and calcium chloride treatment on beef tenderness

引用

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering 2012年第SUPPL.1期28卷 294-299页

作者： Deng, Shaolin Huang, Ming Zhou, Guanghong Key Laboratory of Meat Processing and Quality Control Ministry of Education Nanjing Agricultural University Nanjing 210095 China

This experiment was performed to investigate the effects of combined treatment of high pressure and calcium choride (CaCl2) injection on post-rigor beef tenderness. Initially, samples from beef longissimus dorsi after 36 h post-slaughter were removed and the influences of CaCl2 concentration, high pressure level and high pressure processing time on beef tenderness were analyzed respectively. On the basis of the three single-factor experiments, the Box-Behnken response surface methodology was applied to optimize beef tenderization parameters. Meanwhile, the modifications of ultrastructure were observed with transmission electron microscope (TEM). The results indicated that the response surface model, with CaCl2 concentration, high pressure level and processing time being independent variables and shear force being responses, was highly fitted (R2=0.9742). Beef tenderness was significantly influenced by high pressure level, processing time, CaCl2 concentration, high pressure level × processing time (p2 concentration (p2 concentration was 0.24 mol/L (with 5% injection of sample weight), processing time was 14 min, under which conditions, the shear force value of beef longissimus dorsi was declined by 52.98%, and intermyofibrillar space was enlarged, meanwhile the integrity of sarcomeres was destructed, and the tenderness was significantly improved.

关键词： Beef

来源：评论

学校读者我要写书评

暂无评论

EFFECT OF HIGH PRESSURE TREATMENT ON MICROBIAL POPULATIONS OF SLICED VACUUM-PACKAGED COOKED HAM

EFFECT OF HIGH PRESSURE TREATMENT ON MICROBIAL POPULATIONS O...

引用

2011 Beijing Internation Conference on Non-thermal processing Technologies & High Hydrostatic Pressure Forum(2011北京非热加工技术国际研讨会暨超高压论坛)

作者： Han Yanqing Xu Baocai Xu Xinglian Zhou Guanghong State Key Laboratory of Meat Processing and Quality Control Jiangsu Yurun Meat Group Co.Ltd. Nanjing 210095 CHINA Key Laboratory of Meat Processing and Quality Control Ministry of Education Nanjing Agricultural University Nanjing 210095 CHINA

In this study, culture-dependent and culture-independent approaches were used to reveal the microbial diversity and dynamic changes occurring in sliced vacuum-packed cooked ham after high pressure processing (HPP, 400 MPa or 600 MPa for 10 min at 22℃) during refrigerated storage over 90 days).Direct extraction of genome DNA and total RNA from meat samples, followed by PCR-denaturing gradient gel electrophoresis (DGGE) and RT-PCR-DGGE on 16S rDNA V3 region, was performed to define the structure of the bacterial populations and active species in pressurized cooked ham.

关键词：

来源：评论

学校读者我要写书评

暂无评论

不同减菌剂对冰鲜鸡肉减菌效果的研究

不同减菌剂对冰鲜鸡肉减菌效果的研究

引用

第三届(2012)中国白羽肉鸡产业发展大会暨第二届全球肉鸡产业论坛

作者： Sun Yanyu 孙彦雨 Zhang Qiuqing 张秋勤 Wang Peng 王鹏 Xu Xinglian 徐幸莲 Zhou Gunghong 周光宏 Key Laboratory of Meat Processing and Quality Control Ministry of Education Nanjing Agricultural U 南京农业大学教育部肉品加工与质量控制重点实验室江苏南京210095

本文分析5种减菌剂对冰鲜鸡优势腐败微生物的抑制作用;利用四因子二次正交旋转优化乳酸，醋酸，磷酸钠和酸化亚氯酸钠的复配.结果表明，乳酸、醋酸、次氯酸钠、磷酸钠和酸化亚氯酸钠对优势腐败菌都有一定的抑制作用，但抑制效果不同.对... 详细信息

本文分析5种减菌剂对冰鲜鸡优势腐败微生物的抑制作用;利用四因子二次正交旋转优化乳酸，醋酸，磷酸钠和酸化亚氯酸钠的复配.结果表明，乳酸、醋酸、次氯酸钠、磷酸钠和酸化亚氯酸钠对优势腐败菌都有一定的抑制作用，但抑制效果不同.对乳酸、醋酸、酸化亚氯酸钠、磷酸钠四种减菌剂优化研究表明，乳酸对优势腐败菌的影响最大，酸化亚氯酸钠作用最小，磷酸钠加入量的变化对复合减菌剂的减菌效果影响最大，最佳减菌浓度比为乳酸1.598％，酸化亚氯酸钠0.0768％，磷酸钠8.732％和醋酸1.805％.

关键词：冰鲜鸡肉减菌剂效果评估回归分析

来源：评论

学校读者我要写书评

暂无评论

Effects of meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage

引用

Agricultural Sciences in China 2009年第12期8卷 1475-1481页

作者： WANG Peng,XU Xing-lian and ZHOU Guang-hong key laboratory of meat processing and quality control,Ministry of Education/Nanjing Agricultural University,Nanjing 210095,P.R.China [a] Key Laboratory of Meat Processing and Quality Control Ministry of Education/Nanjing Agricultural University Nanjing 210095 P.R. China

This paper was designed to verify the influence of phosphate on water-holding capacity （WHC） and texture of emulsiontype sausage prepared with pre-rigor meat, ageing meat or frozen meat. Pre-rigor pork, ageing pork and frozen pork were pre-blended with five levels of phosphate and made into emulsion-type sausage. The yield, hardness and total expressible fluid （TEF） were measured with texture profile analysis machine and pressiometer when emulsion-type sausage was produced. Meanwhile, hardness and purge loss （PL） were measured during 30 d storage. As emusion-type sausage made by pre-rigor meat, higher yield and relatively stable hardness could be found. It indicated that increasing of phosphate level caused an alleviatable effects in increasing of hardness when emulsion-type sausage made by pre-rigor meat, but opposite effects made by ageing meat or frozen meat. The distribution of PL of emulsion-type sausage was found to be affected by phosphate addition. Significant decrease of PL could not be obtained by increasing of phosphate level during storage. Pre-rigor meat improved WHC and texture of emulsion-type sausage. Problem of WHC and texture of emulsiontype sausage during storage could not be resolved by single use of phosphate at relatively higher level （3%） of NaCl.

关键词： meat emulsion-type sausage water-holding capacity texture

来源：评论

学校读者我要写书评

暂无评论

Research on Relationship between Intramuscular Connective Tissue and meat Tenderness

引用

肉类研究 2009年第11期23卷 94-97页

作者： CHANG Haijun XU Xinglian ZHOU Guanghong National Center of Meat Quality and Safety Control Key Laboratory of Meat Processing and Quality Control Ministry of Education College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 China

Intramuscular connective tissue (IMCT) has made significant effects on meat tenderness; those effects were executed by the characteristics changes of endomysial and perimysial collagen. The review presents the progress of structural and composition properties of connective tissue as well as contents, solubility and crosslinking of collagen, moreover, the effects of characteristics changes of connective tissue and collagen on meat tenderness and textural properties during postmortem ageing were analyzed and the role of connective tissue in meat tenderization were discussed.

关键词：肌内结缔组织溶解度胶原体老化现象

来源：评论

学校读者我要写书评

暂无评论

Modern process and equipment for fermenting-ripening of Jinhua ham

引用

Rengong Jingti Xuebao/Journal of Synthetic Crystals 2006年第4期35卷 230-234页

作者： Zhang, Jianhao Tang, Zhiyong Zeng, Tao Zhen, Zongyuan Zhou, Guanghong Key Lab of Meat Processing and Quality Control Ministry of Education Nanjing Agricultural University Nanjing 210095 China Key Lab of Food Processing and Quality Control Ministry of Agriculture Nanjing Agricultural University Nanjing 210095 China Shanghai Gongxin Air Conditioning Engineering Limited Company Shanghai 200436 China

Modern process for fermenting-ripening of Jinhua ham was studied by tracing traditional process of Jinhua ham, and the equipment was developed. The orthogonal experiment was carried out according to the principle of "strengthening high temperature for ripening and shortening the processing time", keeping traditional processing feature of " low temperature dehydration, mid-temperature fermenting and high temperature ripening", and modern processing parameters were optimized. Results show that the time of modern processing (45~80 d) is shortened 55. 5%~70% of traditional processing time. Dehydrate ratio of the ham is strongly correlative with processing time, temperature and humidity. The dehydrate ratio of Jinhua ham fermented with modern processing for 80 d(43% ± l. 16%) has exceeded the traditional level, the flavor of Jinhua ham fermented with modern processing for 80 d has attained or exceeded the level of the first grade traditional Jinhua ham, and its meat surface has no mildew spots. processing parameters such as temperature, humidity and fresh air input can be automatically controlled by using the modern equipments developed in this research. The optimum processing conditions obtained through the regression analysis based on dehydrate ratio of ham, had well consistency with the results of sensory evaluation test.

关键词：

来源：评论

学校读者我要写书评

暂无评论

Effects of different post mortem chilling technologies on chilled pork color and quality classification

引用

Rengong Jingti Xuebao/Journal of Synthetic Crystals 2006年第4期35卷 203-208页

作者： Sun, Jingxin Tang, Xiaoyan Zhou, Guanghong Xu, Xinglian Key Lab. of Agric. and Animal Products Processing and Quality Control Min. of Agric. Nanjing Agricultural University Nanjing 210095 China Qingdao Key Laboratory of Modern Agricultural Quality and Safety Engineering Laiyang Agricultural University Qingdao 266109 China Institute of Agricultural-Standards and Inspection Technology Chinese Academy of Agricultural Sciences Beijing 100081 China

The objectives of this article were to study on effects of the conventional chilling method(45 min post mortem, (3 ± 0. 5)°C, 0. 4 m/s, air chilling for 24 h) and the two-stage rapid chilling method (35 min post mortem, - 20°C, 2 m/s, air chilling for 1. 5 h;(3 ± 0. 5)°C, 0. 4 m/s, air chilling for 22. 5 h) on chilled pork color and quality grading. pH value, temperatures, instrumental color features (L*, a *, b* ) and sensory color scores of chilled pork were measured to determine the correlations among them and make quality grading. The results showed that for the conventional chilling method, T45min was correlated (p less than or equal 0. 01) with pH45min( - 0. 37), L* (0.45) and color score ( - 0. 39) and color score was most significantly correlated (p less than or equal 0.01) with L* ( - 0. 80);the percentage of PSE pork was 18. 6% and those of RFN pork and DFD pork were 80. 4% and 1.0%, respectively. For the two-stage rapid chilling method, temperatures of chilled pork at the early post mortem time were significantly reduced (p less than or equal 0. 05) and pH values dropped slowly;the percentage of PSE pork was reduced to 12. 0% and that of RFN pork was increased to 87. 0%, that of DFD pork was still 1. 0%. The results indicated the two-stage rapid chilling method could improve chilled pork color, thus improve pork quality.

关键词：

来源：评论

学校读者我要写书评

暂无评论

Remote sensing image compression for deep space based on region of interest

引用

Journal of Harbin Institute of Technology(New Series) 2003年第3期10卷 300-303页

作者：王振华吴伟仁田玉龙田金文柳健 Institute for Pattern Recognition and Artificial Intelligence State Key Lab for Image Processing and Intelligent ControlHuazhong University of Science and Technology Wuhan 430074 China Institute for Pattern Recognition and Artificial Intelligence State Key Lab for Image Processing and Intelligent ControlHuazhong University of Science and Technology Wuhan 430074 China major limitation for deep space communication is the limited bandwidths available. The downlink rate using X-band with an L2 halo orbit is estimated to be of only 5.35 GB/d. However the Next Generation Space Telescope (NGST) will produce about 600 GB/d. Clearly the volume of data to downlink must be reduced by at least a factor of 100. One of the resolutions is to encode the data using very low bit rate image compression techniques. An very low bit rate image compression method based on region of interest(ROI) has been proposed for deep space image. The conventional image compression algorithms which encode the original data without any data analysis can maintain very good details and haven't high compression rate while the modern image compressions with semantic organization can have high compression rate even to be hundred and can't maintain too much details. The algorithms based on region of interest inheriting from the two previews algorithms have good semantic features and high fidelity and is therefore suitable for applications at a low bit rate. The proposed method extracts the region of interest by texture analysis after wavelet transform and gains optimal local quality with bit rate control. The Result shows that our method can maintain more details in ROI than general image compression algorithm(SPIHT) under the condition of sacrificing the quality of other uninterested areas

A major limitation for deep space communication is the limited bandwidths available. The downlinkrate using X-band with an L2 halo orbit is estimated to be of only 5.35 GB/d. However, the Next GenerationSpace Telescope (NGST) will produce about 600 GB/d. Clearly the volume of data to downlink must be re-duced by at least a factor of 100. One of the resolutions is to encode the data using very low bit rate image com-pression techniques. An very low bit rate image compression method based on region of interest(ROI) has beenproposed for deep space image. The conventional image compression algorithms which encode the original datawithout any data analysis can maintain very good details and haven' t high compression rate while the modernimage compressions with semantic organization can have high compression rate even to be hundred and can' tmaintain too much details. The algorithms based on region of interest inheriting from the two previews algorithmshave good semantic features and high fidelity, and is therefore suitable for applications at a low bit rate. Theproposed method extracts the region of interest by texture analysis after wavelet transform and gains optimal localquality with bit rate control. The Result shows that our method can maintain more details in ROI than generalimage compression algorithm(SPIHT) under the condition of sacrificing the quality of other uninterested areas.

关键词： wavelet compression ROI deep space

来源：评论

学校读者我要写书评

暂无评论

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

请选择保存的检索档案：

请选择收藏分类：

通借通还

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：