肉类保水性对水分快速测定的影响与改善方法

介绍了肉类中水分存在的形式与肉类水分快速测定的基本原理,研究了肉类保水特性及畜禽品种、肌肉部位、肌肉温度、pH值、宰后时间等影响肉类保水性的因素,探讨了肉类保水性对水分快速测定准确性与重复性的影响,提出了克服肉类保水性差异影响的多传感器多点观测肉类水分信息融合方法和基准值区别种类、品种方法,为肉类水分快速测定仪的设计奠定了技术基础,在此基础上研制的RSY-1肉类水分快速测定仪解决了国内外肉类水分快速测定的技术难题,已在全国推广应用。     

Cut marks and terminal Pleistocene hominids in the Ma＇anshan site： Evidence for meat-eating

In this paper, cut marks on the long bones of class Ⅱ sized animals in the Ma＇anshann site are studied. Based on the location and frequencies of the long bone cut marks, the distribution characteristics are analyzed as follows： （1） cut mark frequencies in the lower layer （LL） are much higher than those of the upper; （2） in the LL cut mark frequency of the upper limbs is the highest, and that of the middle and lower limbs is lower and the lowest; （3） In the upper layer （UL） the cut mark frequency, does not spread as orderly as in the LL. The data are compared to those of the experiment and it is demonstrated that values of the LL all fall into the experimental 95% confidence intervals, and the cut mark frequencies of the upper, middle and lower limbs coincide with those of the experiment; while the values of the UL are much lower, of which, those of the humerus, femur and radius are out of the intervals, and the frequencies of the upper, middle and lower limbs are far more different from those of the experiment. It implies that the earlier hominids （of the LL） defleshed the limbs of the class Ⅱ sized animals with stone tools more completely than the later hominids. With the evidence of burning marks, it is suggested that the difference on the roasting behaviors derived the cut mark difference of the Ma＇anshan UL and LL.     

放心肉的“试金石”——勤邦生物瘦肉精快速检测三联卡

1肉类安全状况肉类含有丰富的营养,是人类重要的食物源。20世纪80年代中期以来,我国的肉类生产快速增长,到1992年已成为世界肉类生产大国。此后的十几年里,我国在全球肉类生产总量中所占的份额不断上升。我国肉类行业中,大规模的现代生产方式与传统的小生产方式并存,     

食品工业废水治理的探讨

探讨了食品工业中肉类加工废水的性质及处理工艺,并对肉类加工废水处理存在的问题进行了讨论。     

肉类罐头中3类风险物质识别及安全控制方法综述

肉类罐头以其方便、卫生、耐储存等优点,满足了人们日常代餐需求,从而有较高的市场欢迎度.然而肉类罐头产品在原料加工、运输、储存过程中均存在较高的污染风险,如抗生素、致病菌、重金属污染等,不仅破坏罐头内容物的色、香、味,还对人体健康和生命安全构成极大威胁.以上述3类风险物质为对象,讨论污染来源、检测方法和安全控制措施,以提...     

肉类食品安全问题的组态路径及监管优化分析

以深圳市2019—2021年抽检的肉类食品为样本，研究肉类食品安全风险的生成路径及监管优化策略.基于供应链视角，从作业和监控两个层面分析确定了肉类食品安全问题的前因变量；在此基础上，利用csQCA方法分析确定了肉类食品安全问题的5条组态路径，并归纳分析得到3种肉类食品安全问题的风险类型，即腊制品过加工型、卤制品生物污染型和生鲜源头风险型.针对3种不同风险类型问题的生成路径，提出监管优化策略.