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中文
Meat Research
2001
,
Vol. 15
Issue (2)
: 46-47
DOI
: 10.7506/rlyj1001-8123-200102020
Quality Control
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Factors Influencing the Pig Scalding Process During Automated Slaughtering
Zhang Quanxin Li Changle
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Abstract
This review discussed factors affecting the scalding process of pig during automated slaughtering.By giving a complete overview regarding the matter this paper served to assist in improving the quality of fresh meat.
Key words
：
automated slaughtering
pig
scalding
:
TS251.41
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200102020
OR
https://www.rlyj.net.cn/EN/Y2001/V15/I2/46
[1]
LI Ying, LI Baoling, DONG Xinling, MA Wenhui, CAO Yungang.
Effect of Pomegranate Peel Extract on Quality and Storage Stability of Raw Pork Patties
[J]. Meat Research, 2020, 34(1): 45-50.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2001, Vol. 15 
