摘要
本调研对100 kg肥育槐猪作了胴体切块分析。切块肉色鲜红,大理石纹丰富,系水力强,弹性良好,可作为中餐火锅和红烧的极品美食原料,并且具有开发高档品牌肉的市场潜力。
The meat cuts of 100 kg Huai finishers in Fujian were reviewed for the meat quality.The cuts have dark rose redness,rich marbling,strung water holding capacity,flexible texture.These characters are important for hot pot and stew dishes as Chinese cuisine which needs top eating quality.In addition,the cuts are of potential capacity for super pork brand at markets.
出处
《养猪》
2014年第2期57-59,共3页
Swine Production
关键词
胴体
切块
槐猪
carcass
meat cut
Huai Pig in Fujian