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| Traditional meat products and their optimization by mean of hurdle Technology |
| Wang Wei and Lothar Leistner |
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Abstract Abstract The Characterist ics of traditionalchinese meat products are their relativalysimplemethod of manufacture,theirtypical flavour and the fact that they can be stored for a long time without refrigeration. In Asian countries chinesemeat products.although there are regional varlations,The manufacture and the propertles of cured meat (Yan LaProducts).various dried meat products (Rou Gan.Rou Pu. Rou Song) .Dry Sausaye (La Chang)and raw ham(Ho tui)are briefly described.The microbiologycal stab...More
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Received: 30 January 2018
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ZHANG Mingcheng, CHANG Guangqiang, FENG Miao, DENG Xiaomin, WAN Die, LIU Hui, ZHENG Duoduo, JIA Na, LI Hongyu, LIU Dengyong. Effects of Different Catching Methods on the Quality of White-Feathered Broilers[J]. Meat Research, 2024, 38(8): 56-62. |
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1995, Vol. 9 
