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| Progress in Development and Utilization of Lard Products |
| ZHU Wei1, LIU Chengguo1,2,* |
1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
2.Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China |
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Abstract China is a leading pig producer in the world that has a huge lard resource. How to utilize lard rationally has incre asingly become a hot topic among researchers. In this review, physicochemical properties of lard and recent progress made in the study of lard protection against oxidation are described. The current status of the development and utilization of lard products is illustrated, and problems encountered in the application of lard products in the food and biofuel industries are analyzed. Moreover, future research directions are discussed.
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| [1] |
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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