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中文
Meat Research
2002
,
Vol. 16
Issue (2)
: 31-32
DOI
: 10.7506/rlyj1001-8123-200202011
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Carrying out the Measure: Protecting Meat Color according to the Mechanism of Color Changing
Zhang Hua
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Abstract
The theory of meat changing color is expounded, meanwhile, carrying out the measure of protecting color during meat processing is introduced.
Key words
：
meat product
meat color
myoglobin
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200202011
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https://www.rlyj.net.cn/EN/Y2002/V16/I2/31
[1]
XING Wei, LIU Guanyong, NIU Baokun, ZHANG Rui, WANG Ruihao.
Research Progress on the Effects of Microorganisms on the Fermentation of Meat Products
[J]. Meat Research, 2023, 37(4): 61-68.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2002, Vol. 16 Issue (2): 31-32 DOI: 10.7506/rlyj1001-8123-200202011
