Effects of NaCl on Edible Quality of Salted Rabbit Meat
In this paper, the rabbit meat was salted for 48 h with 0%, 3%, 6%, 9%, 12% and 15% of NaCl, respectively. Then the effects of NaCl added in different amounts on the processing quality and lipid oxidation of rabbit meat were investigated. Results showed that, with the increase of NaCl addition, pH v...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110065 |