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| Optimization of Processing Technology for Qishan Diced Meat |
| YANG Si-zhen，ZHANG Jian-xin |
| College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China |
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Abstract In order to improve the quality of Qishan diced meat, the influence of special mixed species, vinegar and hot pepper powder on protein content and sensory indices of Qishan dice meat was evaluated using one-factor-at-a-time combined with orthogonal array design method. The optimal amounts of special mixed species, vinegar and hot pepper powder based on 100 g of raw meat were 2, 84 g and 20 g, respectively. Diced meat obtained was good in sensory quality and abundant in protein.
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2011, Vol. 25 
