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| Trial-production and Quality Control of Donkey Meat Ham |
| Li Kaixong |
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Abstract This article discussed the research and production of the ham made by donkey meat.Through many experiments,it is indicated that the lard and the β-CD applied to the production can improve the texture and flavor,and the monascus pigment,starch and sodium nitrite can improve the color of the product.
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| [1] |
SHI Rongrong, HUANG Qi, TAN Hongyuan, WANG Shizhe, QIAO Yu, XIONG Guangquan, WU Qian, SHI Liu, PAN Fuwen. Effects of Different Sterilization Methods on the Flavor of Ready-to-Eat Crayfish (Procambarus clarkii)[J]. Meat Research, 2026, 40(7): 47-55. |
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2000, Vol. 14 
