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| Antioxidant Measures of Meat |
| ZHANG Qiuhui;SUN Lingxia;LI Miaoyun;ZHAO Gaiming;GAO Xiaopin;CHEN Junjie |
| College of Food Science and Technology,Henan Agricultural University,Zhengzhou,450002 |
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Abstract The oxidation was a major factor of the meat quality.In the breeding,processing,storage and transportation,the quality of the meat decreased as a result of oxidation.Different types of anti-oxidants could prevent the oxidation of meat.This article introduced the meat antioxidant control methods in the process of breeding,processing and storage.
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2009, Vol. 23 
