Nanjing Agricultural University

Wens Foodstuff Group Co., Ltd.

Xinglian Xu

Guanghong Zhou

Chunbao Li

Chao Wang

Xianming Zeng

Yangjian Hu

Bo Zou

Huhu Wang

Kequan Yu

Weijun He

Junjie Ye

Shaolin Deng

Guangjie He

Minyi Han

The disclosure relates to the technical field of food processing, particularly to a grilling method for controlling the content of polycyclic aromatic hydrocarbons in charcoal grilled meat. The grilling method comprises: Step 1, dispensing to-be-grilled meat into boxes with sealing covers, and adding edible oil into the boxes, wherein a ratio of edible oil to the weight of meat is 25&#x2dc;50 mL/1000 g, and sealing the covers; Step 2, carrying out plasma treatment on the meat sealed in Step 1; and Step 3: placing the meat treated using plasma onto a grill and grilling. The grilling method for controlling the content of polycyclic aromatic hydrocarbons in charcoal grilled meat is simple, convenient, and easy to operate; it is not needed adding unessential food additives, thereby significantly reducing the content of polycyclic aromatic hydrocarbons in meat products, saving cost and improving safety while remaining the flavor of food itself.

Grilling method for controlling content of polycyclic aromatic hydrocarbons in charcoal-grilled meat

Disclosed is a method for evaluating in vivo protein nutrition based on an LC-MS-MS technique, including the following steps: (1) collecting contents from different intestinal segments, and extracting and isolating protein ingredients; (2) determining the concentration of proteins; (3) treating before carrying out mass spectrometry: including digestion and desalting of a whole protein solution; (4) LC-MS-MS analysis; (5) database searching; and (6) data processing. Proteomic technology is used to identify proteins in the contents of different intestinal segments and digestive products thereof, and the source of the proteins in the contents of different intestinal segments and the contents thereof can be determined therefrom. Through bioinformatic analysis, the function of differential proteins in the body can be further understood, where the gene expression of enzymes related to protein digestion and metabolism may be different, thereby providing a scientific basis for further scientific evaluation of protein digestion and utilization.

Method for evaluating in vivo protein nutrition based on LC-MS-MS technique

A novel pig body scalding system, includes a scalding pool body. A separating fence in the middle of a scalding region in the scalding pool body divides the scalding region into a high-speed scalding and constant-speed scalding region; moreover, the two sides of the separating fence has a high-speed and a constant-speed scalding track corresponding to the to the high-speed and constant-speed scalding region respectively. The starting end of the high-speed scalding and that of the constant-speed scalding track can be connected with the same wobbling track, and wobbling track is located at the tail end of a pig body hanging track; an infrared thermometer and pressure sensor connected with a control system is provided below the pig body hanging track. The scalding system can perform targeted scalding on each pig body according to the condition of each pig body, thereby greatly reducing the influence of scalding on pork quality.

Pig body scalding system

Growing community of inventors

Nanjing, China

Xinglian Xu