| 浅谈兔产品加工现状与发展 |
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| 引用本文： | 陈红霞,王毅,朱慧敏,李洪军.浅谈兔产品加工现状与发展[J].肉类研究,2012,26(8):48-51. |
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| 作者姓名： | 陈红霞 王毅 朱慧敏 李洪军 |
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| 作者单位： | 西南大学食品科学学院,重庆,400715 |
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| 摘 要： | 我国是产兔大国,兔肉具有三高三低的营养特点,符合人类的营养要求,成为近几年食品研究开发的热点.本文对兔肉及肉兔副产品加工利用的现状和加工方向进行初步的分析,以提高附加值并促进兔产业的发展.
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| 关 键 词： | 兔肉 加工现状 发展 低温肉制品 营养食品 |
Current Situation and Future Development of Rabbit Meat Processing |
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| CHEN Hong-xia
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WANG Yi
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ZHU Hui-min
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LI Hong-jun.Current Situation and Future Development of Rabbit Meat Processing[J].Meat Research,2012,26(8):48-51. |
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| Authors: | CHEN Hong-xia WANG Yi ZHU Hui-min LI Hong-jun |
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| Affiliation: | College of Food Science, Southwest University, Chongqing 400715, China |
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| Abstract: | China is a leading meat rabbit producer. Rabbit meat is characterized by ＇three highs and three lows＇ in nutrition which comply human nutritional requirements. In recent years, rabbit meat has become one of the focuses of food research and development. The current situation and future trends of processing and utilization of rabbit meat and byproducts are analyzed in this paper with the aim of increasing the added value of rabbit meat and byproducts and promoting the development of the rabbit meat industry. |
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| Keywords: | rabbit meat processing situation development low temperaturemeatproducts nutritional food |
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