Abstract：In this study, we analyze the water content,crude protein,crude fat and Nacl between the traditional processing and the curing processing of Roast Chicken.The following conclusion was obtained from the results analysis:water content went down in this two kinds processing of Roast Chicken, crude protein and Nacl were climbed up as the Roast Chicken time was increased.The content of crude fat came to the highest after Roast Chicken was cooked for 1h ,then went down as the cooking time was extended.The Roast Chicken can raised the rate of final products and reduced the content of Nacl after it was soused.But the content of crude protein and crude fat were less influential in sousing.
吴锁链；康怀彬；王登峰；孟菲；胡战雷；陈立志. 烧鸡加工过程中营养成分变化研究[J]. 肉类研究, 2009, 23(5): 39-40.
WU Suolian;KANG Huaibin;WANG Dengfeng;MENG Fei;HU Zhanlei;CHENG Lizhi. Research on Changes of Main Nutrient Composition in Processing of Roast Chicken. Meat Research, 2009, 23(5): 39-40.
2009, Vol. 23 
