林肯羊与陕北地方绵羊杂交后代产肉性能研究

林肯羊和陕北地方土种绵羊杂交后代,不但能提高当地绵羊的产毛量和羊毛品质,而且能显著地提高产肉量和肉品质,经济效益十分显著。     

Flow injection on-line ultrasound-assisted extraction of iron in meat samples coupled to a flame atomic absorption spectrometric system

Iron was extracted on-line from solid meat samples by a simple and rapid continuous ultrasound-assisted extraction system (CUES). The CUES is connected to a flow injection manifold, which allows the on-line flame atomic absorption spectrometric determination of iron. A Plakett–Burman design was used for the optimisation of the CUES. The method achieved a total sampling frequency of 11 samples per hour with a relative standard deviation for the complete procedure of 0.4%. The detection limit was 0.6 g g^–1 (dry mass) for a sample amount of 30 mg. Accurate results were obtained by measuring the certified reference materials BCR-186 (pig kidney) and BCR-184 (bovine muscle). The analytical procedure was applied to different real meat samples with satisfactory results.     

Detection of banned meat and bone meal in feedstuffs by near-infrared microscopic analysis of the dense sediment fraction

In this paper we present an alternative method for detection of meat and bone meal (MBM) in feedstuffs by near-infrared microscopic (NIRM) analysis of the particles in the sediment fraction (dense fraction (d >1.62) from dichloroethylene) of compound feeds. To apply this method the particles of the sediment fraction are spread on a sample holder and presented to the NIR microscope. By using the pointer of the microscope the infrared beam is focussed on each particle and the NIR spectrum (1112–2500 nm) is collected. This method can be used to detect the presence of MBM at concentrations as low as 0.05% mass fraction. When results from the NIRM method were compared with the classical microscopic method, a coefficient of determination (R²) of 0.87 was obtained. The results of this study demonstrated that this method could be proposed as a complementary tool for the detection of banned MBM in feedstuffs by reinforcement of the monitoring of feeds.     

Determination of heterocyclic aromatic amines (HAA) in commercially available meat products and fish by high performance liquid chromatography—Electrospray tandem mass spectrometry (HPLC-ESI-MS-MS)

Summary Ten heterocyclic aromatic amines (HAA) (1)–(10) were analyzed in commercially available meat products and fish. After sample preparation by Extrelut treatment and subsequent solid phase extraction applying propylsulphonic and C₁₈ silica cartridges, HPLC-ESI-MS-MS using selected reaction monitoring (SRM) and d₃-PhIP and d₃-MeIQx as internal and external standards, respectively, revealed the widely distributed presence of PhIP (8) and MeIQx (4), ranging from 0.1 to 5.3 ng g⁻¹ and 0.1 to 5.2 ng g⁻¹, respectively. Lower amounts were found for 4,8-DiMeIQx (5) and 7,8-DiMeIQx (6), ranging from 0.2 to 2.0 ng g⁻¹ and 0.1 to 0.2 ng g⁻¹, respectively. The other HAA under study, i.e. IQ, MeIQ, 4,7,8-TriMeIQx, Glu-P-1, and Glu-P-2 were not determinable under the experimental conditions used (determination limit 0.1 ng g⁻¹).     

无公害肉鸽饲养管理技术的研究

无公害肉鸽标准之一是生长健康,饲养过程中不使用药物添加剂及生长激素;合理使用兽药及其它化学药品,降低肉鸽制品的药物残留,保证肉的口感争品质。本文从鸽场的建造、饲养方式、饲料配制、保健沙、管理、疾病用药等方面对无公害内鸽的饲养管理技术进行了探讨。     

组合火腿加工方法的研究

本文就组合火腿的加工方法进行研究。设想将西式火腿和肉糜灌肠结合到一起，加工成组合式火腿。研究中将西式火腿原料和肉糜灌肠原料分别处理，成型前混合充填，经蒸煮加工出兼具火腿和灌肠两种风味的组合式火腿。研究表明只要严格按本文提出的工艺加工，完全可以生产出优质的组合式火腿。     

Development and validation of a rapid and sensitive assay for the determination of anisodamine in 50 μL of beagle dog plasma by LC–MS/MS

A simple, rapid, high‐throughput, and highly sensitive LC–MS/MS was developed to determine anisodamine in a small volume (50 μL) of beagle dog plasma using atropine sulfate as the internal standard. The analyte and internal standard were isolated from 50 μL plasma samples after a one‐step protein precipitation using Sirocco 96‐well protein precipitation filtration plates. The separation was accomplished on a Hanbon Hedera CN column (100 × 4.6 mm, 5 μm) and the run time was 4 min. A Micromass Quatro Ultima mass spectrometer equipped with an ESI source was operated in the multiple reaction monitoring mode with the precursor‐to‐product ion transitions m/z 306.0→140.0 (anisodamine) and 290.0→123.9 (atropine) used for quantitation. The method was sensitive with a low LOQ of 0.05 ng/mL, and good linearity in the range 0.05–50 ng/mL for anisodamine (r² ≥ 0.995). All the validation data, such as accuracy, intra‐ and interrun precision, were within the required limits. The method was successfully applied to the pharmacokinetic study of anisodamine hydrochloride injection in beagle dogs.     

平台石墨炉原子吸收法直接测定肉类中铅——应用超低温制悬乳浊液与基体改进剂技术

本文提出了一种简便、快速测定肉类中铅的方法， 采用不经常规消化， 以液氮低温处理样品， 加基体改进剂（０－８ ％ ＮＨ４ Ｈ２ＰＯ４ － ０ ． ５ ％ 抗坏血酸———０－５％ Ｔｗｅｅｎ８０） 后制成均匀、稳定的悬乳浊液直接进样， 并在自制的石墨炉平台中进行测定。有效地提高了灰化温度和原子化效率， 消除了背景干扰。回收率在９７－３ ％ ～１０５－７ ％ 之间， 相对标准偏差≤７－４ ％ ， 与国家标准方法能很好相符。     

Evaluation of the influence of proline, hydroxyproline or pyrrolidine in the presence of sodium nitrite on N-nitrosamine formation when heating cured meat

N-nitrosamines are meant to be probable or possible carcinogenic components, possibly formed out of a reaction between nitrite and N-containing substances such as amino acids and secondary amines. Nitrite is often used for processing meat products because of its colouring and antimicrobial properties.During this experimental setup, the influence of proline, hydroxyproline or pyrrolidine on N-nitrosamine formation in meat samples was evaluated. The N-nitrosamines concentrations were measured with gas chromatography-thermal energy analyzer. Only the concentrations of N-nitrosodimethylamine and N-nitrosopyrrolidine were found above the limit of detection in a number of tested experimental conditions. The concentration of these two N-nitrosamines was modelled as a function of temperature and nitrite concentration for different situations (presence or absence of added natural N-containing meat components). It could be concluded that proline and pyrrolidine promoted the formation of N-nitrosopyrrolidine. It could also be confirmed that the higher the temperature of the meat processing procedure and the higher the sodium nitrite amounts added, the higher were the yields of the respective N-nitrosamines.     

Estimating Aluminum leaching from Aluminum cook wares in different meat extracts and milk

A method of estimating Al leaching from Al cook ware in some meat extracts and liquid milk was investigated. In the present work four kinds of Al cook wares from four countries were chosen from the local market. Extracts of boiled meat (lamb, chicken, and fish) were used to make 10–50% (w/v) concentrations. In addition liquid fresh milk and long life milk were diluted to make 10–50% (v/v) concentrations. Weight loss (WL) method, atomic absorption, polarization method, and surface study were applied. The “estimated” Al intake per person from WL in 30% meat extract and milk range from 8.16 to 12.75 mg/h with fish extract having the highest leaching and chicken extract having the lowest leaching. Atomic absorption gave comparable results to that of WL. Comparing the present results with the Provisional Tolerance Weekly Intake of Al approved by the FDA/WHO shows that Al leaching from Al cook wares may add high doses of Al into the diet.