Review on Cold and Hot Properties of Chicken and Duck Meat and the Environment Influence on Them
HU Wen-jin，CAI Zhao-xia，JIN Guo-feng，JIN Yong-guo，MA Mei-hu
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology,
Huazhong Agricultural University, Wuhan 430070, China
Abstract：Chicken and duck meat are common in our life, which showed different cold and hot properties, similar to plant-based food and traditional Chinese medicine. Chicken and duck bred in different environment have different nutrition constituent, with their cold and hot porpertise probably influenced. By analyzing the cold and hot properties of plants at the molecular level, the suitable methods for composition determination was proposed in this study, which will play an important role in reasonable use and consumption of chicken and duck.
胡文锦；蔡朝霞；靳国峰；金永国；马美湖. 鸡鸭肉寒热属性及环境作用研究进展[J]. 肉类研究, 2012, 26(4): 46-50.
HU Wen-jin，CAI Zhao-xia，JIN Guo-feng，JIN Yong-guo，MA Mei-hu. Review on Cold and Hot Properties of Chicken and Duck Meat and the Environment Influence on Them. Meat Research, 2012, 26(4): 46-50.
2012, Vol. 26 
