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。
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.
出处
《肉类研究》
2012年第8期48-51,共4页
Meat Research
关键词
兔肉
加工现状
发展
低温肉制品
营养食品
rabbit meat
processing situation
development
low temperaturemeatproducts
nutritional food
