腊肉贮藏过程中营养物质变化规律及食用安全性研究进展

Research Progress in Nutrients and Safety of Bacon during Storage

腊肉是我国传统肉制品中的杰出代表,国内外一直致力于对其营养物质变化规律和食用安全性的研究,阐述贮藏期间腊肉脂肪、蛋白质变化规律及其食用安全性方面的研究进展。

Bacon is the outstanding representative of traditional cured meat in our country. The changes of nutrient ingredients and edible security of cured meat are studied,this paper expounds the research advance on fat variation,protein variation and the safety of bacon during storage.