Abstract：This article discussed the research and production of the ham made by donkey meat.Through many experiments,it is indicated that the lard and the β-CD applied to the production can improve the texture and flavor,and the monascus pigment,starch and sodium nitrite can improve the color of the product.
李开雄；王秀华；杨文侠；王旭东；瞿永昌. 驴肉火腿的试制与质量控制[J]. 肉类研究, 2000, 14(3): 28-30.
Li Kaixong. Trial-production and Quality Control of Donkey Meat Ham. Meat Research, 2000, 14(3): 28-30.
2000, Vol. 14 
