Abstract：Three Methods,e.g.natural air drying(I group),drying apparatus in the temperatur of 55-58℃(Ⅱ group)and 85-90℃(Ⅲ group)were used to process chinese cured Rabbit meat product(Silk Bound Rabbit,Chan Si Tu)and the influece of technology on the product properties were investigated in this Studies. The result show that I group could gain the best tlour and optium sensory quality,butⅡ group and Ⅲ group had a shorter period of processing and a better apparent color.When the tcemperatur by drying apparatus raised from 55-58℃ to 85-90℃,the period of processing could further shorten and help to the microbiological stability of the product.Other parameter were no significanlty different among all grops.
王卫；. 不同加工方法对腊兔产品特性的影响[J]. 肉类研究, 1998, 12(2): 13-16.
Wang Wei. The lnfluece of Different Processing Methods on theProperties of Cured Rabbit Meat Produsts. Meat Research, 1998, 12(2): 13-16.
1998, Vol. 12 
