| 公犊肉加工腊肠试验 |
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| 引用本文： | 卢昭芬 黄艾祥. 公犊肉加工腊肠试验[J]. 中国牛业科学, 1999, 25(2): 15-17 |
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| 作者姓名： | 卢昭芬 黄艾祥 |
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| 作者单位： | 云南农业大学 |
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| 摘 要： | 本试验在对初生公犊肉质研究的基础上,针对其肉色浅、水分含量高、系水率低、脂肪含量低等缺点,设计相应的配方和改进加工工艺,试制出符合国家标准的腊肠,探索尽可能提高公犊肉和猪肥膘利用率的可行途径。
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| 关 键 词： | 公犊肉 加工 腊肠 猪肥膘 |
Experiment on Veal Sausage Processing |
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| Lu Zhaofeng Huang Aixiang. Experiment on Veal Sausage Processing[J]. China Cattle Science, 1999, 25(2): 15-17 |
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| Authors: | Lu Zhaofeng Huang Aixiang |
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| Abstract: | Based on male calf meat quality research,considering undesirable aspects of pale color, high moisture,low water holding capacity, and fat percentage. Sausage which met the national standard was produced by correspondent recipe design and improved processing technology, in order to find the feasible method of increasing the utilization of male calf meat and fat pork. |
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| Keywords: | Male calf meat Sausage processing Fat Pork |
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