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优化prerigor盐碎胸的质量,使用低NaCl水平的基本氨基酸

Y W Zhang1, J H Li1, S Teng1

  • 1College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.

Poultry science
|July 5, 2023
PubMed
概括

基本的氨基酸可以提高肉类的质量,即使在减少化 (NaCl) 的情况下,也可以提高肉类的质量. 这项研究表明,低盐肉制品的质地和保持水分能力有所改善.

关键词:
氨基酸氨基酸是一种氨基酸.的胸部 的胸部在prerigor盐分上进行化.处理质量的加工质量.减少的减少

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