Abstract：This paper studied the process of the Tibetan pork red sausage by adopting different proportions of pure pork of the Tibet plateau type as materials to make red sausage for contrast experiment under the same supplies formula and processing conditions. The result showed that the main quality indexes as the appearance, color, structure, odor and taste of the manufactured meat are determined by the quantity of lean pork,that is the higher quantity of the lean pork used, the higher quality of the color, flavor and elasticity of the manufactured meat got.It’s conformed that the pork of the Tibet plateau type, which is a new kind of material of manufactured meat and have distinguishing feature of certain locality, will lead a new future for improving the meat-eating structure and developing the new high-grade meat product.
2005, Vol. 19 
