马肉的加工工艺及其营养价值

Processing and the nutritional value of the horse meat

通过马肉制品的主要营养成分分析和与其它食品的比较分析,指出了马肉具有高蛋白、低脂肪、低胆固醇等特点,不但具有很高的营养价值,而且还具有一定的保健作用。对新疆马肉加工现状及其利用前景提出了作者的观点。

This paper is mainly about the processing and the nutritional value of the horse meat in Xinjiang. The comparative study on the nutrition of horse meat indicated that, comparing with other food, the horse meat has high protein, but it′s fat and cholesterol components are low. Thus the horse meat not only is highly nutrition, but also is good for general health.In the paper, authors put forward their views on the present condition of the processing and the utilization prospects of horse meat in Xinjiang.