Changes in Chemical-Physical Index and Microstructure During Dry-cured Duck Processing
Dry-cured duck is a high quality meat product processed by the traditional dry-curing procedure. The objective of this paper was to study the physical-chemical parameters and microstructure of the duck muscle during the manufacturing process. Thirty six ducks were used in this study and samples we...
Main Authors: | Daoying Wang, Muhan Zhang, Weimin Xu, Huan Bian, Fang Liu, Zhiming Geng, Yongzhi Zhu, Xinglian Xu |
---|---|
Format: | Article |
Language: | English |
Published: |
Japan Poultry Science Association
2014-04-01
|
Series: | The Journal of Poultry Science |
Subjects: | |
Online Access: | https://www.jstage.jst.go.jp/article/jpsa/51/2/51_0130149/_pdf/-char/en |
Similar Items
-
Optimization of the Tenderization of Duck Breast Meat by Adenosine 5′-Monophosphate (AMP) using Response Surface Methodology
by: Daoying Wang, et al.
Published: (2016-01-01) -
Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing
by: Yongyan Wu, et al.
Published: (2024-01-01) -
Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology
by: Daoying Wang, et al.
Published: (2018-07-01) -
Status of duck breeding in India
by: M K PADHI, et al.
Published: (2024-01-01) -
Effects of spray drying, freeze drying, and vacuum drying on physicochemical and nutritional properties of protein peptide powder from salted duck egg white
by: Tianyin Du, et al.
Published: (2022-10-01)