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| Characteristics and Storage Stability of Some Chinese Traditiona Meat Products |
| Y.C. Mong; C.X. Lou; Q.H. Shen |
| (DepOrtment of Food Science,Northeast Agricultural University,Harbin,150030,P.R. China) |
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Abstract Traditional Chinese Meat products dry sausage(La Chang),Jujube shape sausage(TsaoChang )’dry round sausage(Xiang D),dry meats(Roupu and Rougen),Shredded meat(Rousoon)were sampled directly from representative factories for research materials. Moisturecontent,water activity(aw)’NaCl content,fat content,pH value,TBA value and total bacterianumber(TBN)were deterrnined.The results indicated that Roupu,Rougen and Rousoon belongto the low moisture meats with the aw0.54～064, and Lachang,Xiang Du,Tsao ch...More
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Received: 30 January 2018
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1994, Vol. 8 
