雾化喷淋对猪胴体损耗和表面颜色的影响

doi:10.7506/rlyj1001-8123-201008011

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Abstract Abstract: Pre-chilled pig carcasses were intermittently sprayed at an hour intervals for 3h and the weight of sprayed water was 50g per carcass. The results showed that the spray can obviously improve the sensory properties and decrease the weight-loss of the carcasses.

Key words： Key words: spray sensory properties weight-loss

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	Articles by authors
	LI Hongmin
	XIAO Huadang
	GAN Quan

Cite this article:

LI Hongmin,XIAO Huadang,GAN Quan. Effects of Spray on the Weight-loss and Color of Pig Carcasses[J]. Meat Research, 2010, 24(8): 43-44.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-201008011 OR https://www.rlyj.net.cn/EN/Y2010/V24/I8/43

[1]	HUANG Xiaobo;LI Fenghua;MA Meihu. Study on Reduced the Precooling Loss of Chilled Fresh Pork[J]. Meat Research, 2009, 23(10): 36-38.