Livestock Products Processing
After many years of studies, the Institute finally
discovered that there were differences in fluorescence spectra between fresh
milk and reconstituted milk. The results can be used to identify whether market
fresh milk containing reconstituted milk or not. Then the problem of unfair
trade can be excluded and the profit of dairy farmers and their milk will be
protected. To improve milk utilization and its value, oligosaccharide of high
added value was produced from milk lactose by enzyme technology. Also, for
manufacturing high quality yogurt, Bifidobacterium longum, CCRC 14605, was
obtained from screening many strains according to the characters of acid
production, growing tolerance to oxygen and property stability etc. Therefore
yogurt with pleasing taste to the consumers was manufactured by use of a mixed
starter containing B. longum CCRC 14605 and other lacate-producing bacteria.
Besides, the study to compare the nutritional value of fresh milk with long life
preserved milk indicated that the nutritional value of the latter was 80% that
of the former. The recent study carried out at the Institute showed that heat
stability of goat milk was lower than that of dairy milk.
Based on this character, a testing method for fresh goat milk was developed
and used in trade between the milk goat farmers and the processing companies at
the collecting stations. The trials of making goat milk yoghurt was an attempt
to exploit varieties of goat milk products. To protect the consumer's benefits,
electrophoresis was used for identifying goat milk proteins to determine whether
goat milk was contaminated with dairy milk or not.
As their income is increasing, our
fellow-countrymen have become more and more aware of the diversification and the
needs of safety as well as healthiness of their foods. One of main research
carried out at the Institute was technological improvement on manufacturing
traditional products by the application of scientific methods in formulation,
manufacturing, packaging and storage. The products improved are Chinese bacon,
sausage, salted duck, camphor tea duck, Cantonese roasted pork, dried shredded
pork, fried shredded pork, dried sliced meat, etc. Another main research has
been meat quality improvement on culled livestock and spent poultry, either to
produce new products or to improve the original ones. For examples: with
addition of konjac to replace part of pork fat in producing low-fat Chinese
style sausage, not only the product was significantly lower in fat and energy
content, but it also retained its original flavor and texture. In order to
control nitrite residues in sausages, the Institute recommended in 1975~1981
that the addition of nitrite be 100 ppm with combination of 150-300 ppm ascorbic
acid. The effects of cure color and preservation were satisfactory. New products
were developed in processing duck meat such as: smoked duck steak from duck
breast or bone-associated drumsticks, and reconstituted smoked duck steak from
deboned duck drumsticks.
These new products were different from the traditional ones and were ready to
eat. Then, the processing technologies have been transferred to the industry and
the products were put on the market. Besides, recent investigation into carcass
and carcass traits, and chemical contents of spent egg-laying Tsaiya Duck, has
resulted in developing ready-to-eat products, including roasted and preserved
whole duck, reconstituted dry duck meat, and preserved whole
From the studies over several years, the Institute
has developed a new process of making alkaline egg without adding heavy metals.
Recently the Inspection Center of the Heavy Metals Content in alkaline egg was
established at I-Lan Branch Station, and CIS certified alkaline eggs were pushed
forward. The chances to process alkaline eggs without adding heavy metals were
improved by 20%, owing to controlled temperature in pickling, followed by
dipping into warm water at 65~70℃ for 20 minutes. Other egg products studies led
to the development of new techniques also. One study was to manufacture salted
duck eggs from fresh yolk directly. The chief factors, the mechanism of yolk
granulation and gelatinization in salting process, and the veracity of salt
permeability and the final concentration proved by synthetic egg white with
shell method were studied. Next study was to develop techniques of extracting
egg yolk oil at low temperature, and extracting crude lecithin from chicken egg
yolk by precipitation with acetone and repeated dissolution with ethanol and
petroleum ether. Another study was to imitate common mullet's roe caviar from
salted egg yolk. In addition, the Institute developed the methodologies for
separation and purification of heparin from hog lung by gel and ion exchange
chromatography and this procedure was granted patent for 15 years by the Patent
Office of R.O.C.
Imitate roe of common
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Executive Yuan All Rights Reserved.
Address：No.112, Farm Road, Hsinhua, Tainan 71246, Taiwan R.O.C.
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