Abstract：Blood in livestock and poultry is a high qualityanimal protein source, the content of protein inwhich can be equal to that of muscle. In thispaper, the molecular structure and content ofhemoglobin, a major protein in livestock andpoultryb lood,i si ntroduced.C haracters,a pplica-tionsa ndr esearchs ituationso fs everald ecoloringmethods, especially for the decoloring method byenzymatich ydrolysis,a res ummarized.
王飞翔；于美娟；马美湖. 屠宰畜禽血液血红蛋白(HB)及其脱色技术研究进展[J]. 肉类研究, 2006, 20(4): 33-36.
Wang Fei-xiang;Yu Mei-juan;Ma Mei-hu. Review on Hemoglobin(HB) in Livestock and Poultry Blood and its Decoloring Technology. Meat Research, 2006, 20(4): 33-36.
2006, Vol. 20 
