摘要
介绍了pH值的概念、pH值在家畜屠宰过程中的作用、pH值对肉制品品质的影响。论述了pH值对肉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。
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.
出处
《肉类工业》
2009年第6期21-23,共3页
Meat Industry
关键词
PH值
肉品质
质量控制
pH value
meat character
quality control
