Abstract：The processing technology of square beef ham was researched and discussed.From orthogonal experiments,a better product could be obtained by trimming,dicing,adding 0.3% of phosphate in the brine,preserving 48 hours and a center temperature of 68℃ during heat treatment.
刘炎；马美湖；桂武生. 牛肉方火腿生产技术研究[J]. 肉类研究, 2000, 14(4): 22-25.
Liu Yan;Ma Meihu;Gui Wusheng. A Study On the Processing Technology of Square Beef Ham. Meat Research, 2000, 14(4): 22-25.
2000, Vol. 14 
