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| pH值对屠宰肉品质的影响 | |
| 引用本文： | 陈松,冯月荣,曹淑萍. pH值对屠宰肉品质的影响[J]. 肉类工业, 2009, 0(6) |
| 作者姓名： | 陈松 冯月荣 曹淑萍 |
| 作者单位： | 1. 河南省漯河市双汇集团技术中心,河南漯河,462000 2. 漯河市质量技术监督检验测试中心,河南漯河,462000 |
| 摘 要： | 介绍了pH值的概念、pH值在家畜屠宰过程中的作用、pH值对内制品品质的影响.论述了pH值对内及肉制品产品加工的特性,通过控制加工过程中产品的pH值来保证产品质量. |
| 关 键 词： | pH值 肉品质 质量控制 |
Effects of pH value on quality of slaughter meat |
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| CHEN Song,FENG Yue-rong,CAO Shu-ping. Effects of pH value on quality of slaughter meat[J]. Meat Industry, 2009, 0(6) | |
| Authors: | CHEN Song FENG Yue-rong CAO Shu-ping |
| Abstract: | It introduced the concept of pH value,and effects of pH value on livestock slaughter and quality of meat products.It was also discussed that the special influence of pH value on processing characteristics of meat and meat products.The final quality can be ensured to some extent by controlling PH value during the process. |
| Keywords: | pH value meat character quality control |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |