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| Improvement of Technologies of Salted Duck and Effects on the Quality |
| ZENG Fanmei;SUN Weiqing |
| College of Life Science Yangtze University,Jingzhou Hubei 434025 China |
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Abstract The improvement of curing and drying technologies of salted duck were studied.The results were that the duck was dry-cured in 4.5%salt.and then preserved in liquid with strains and 3% salt.The temperature of preservation was 10℃ and of drying was 33℃,the time of preservation was 18 h and of drying was 1 6h.The unique favor of traditional salted duck was not changed significantly under new conditions of short production cycle with 3 days and low salt level.
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WEN Kaixin, XU Chenchen, ZHAGN Yang, FENG Yonghong, YE Zhibing, CUI Fanrong, WANG Xu, ZHU Tingxin, SUN Baozhong. Effect of Postmortem Neck-Arm Restraint on Beef Quality[J]. Meat Research, 2020, 34(1): 34-39. |
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2009, Vol. 23 
