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| Studies and Development of a Novel Roasted Rabbit Meat |
| Wang Wei |
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Abstract The method is to improve the traditional processing method of roasted meat products. The steps are first injecf brine into the inside of rabbit legs, then cure, afterwards boil or steam or roasf. This new type of roasted rabbit meat product is characteristic of convenient consumption, rich nutrition and good storability. The product has a attractive colour, strong flavour and typical taste. This article proposes some critical control points (CCPs) on the processing the novel roasted rabbit meat...?MoreBack
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Received: 20 December 2017
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1998, Vol. 12 
