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| 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 |
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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.
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| [1] |
SHI Yuxuan, ZANG Mingwu, ZOU Hao, ZHAO Bing, XU Chenchen, BAI Jing, WANG Hui, WU Jiajia, QIAO Xiaoling. Analysis of Microbial Contamination on Cattle Carcass Surface and in Contact Environment during Traditional Cattle Slaughtering[J]. Meat Research, 2022, 36(4): 7-13. |
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2012, Vol. 26 
