摘要
主要研究EM pacolin对猪肉中里脊肉的品质影响。结果表明,EM pacolin能提高肉的pH值、提高保水性、减少失水量,对猪肉的品质能起到改善的作用。
To study the effect of IEM pacolin for pork quality, the results show that EM pacolin could advance pork pH value and water-retaining, decrease water loss to improve the pork quality.
出处
《食品科技》
CAS
北大核心
2008年第4期77-79,共3页
Food Science and Technology
