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Keywords fresh rabbit meat;nisin;lysyme;chitin; 鲜兔肉;乳酸链球菌肽;溶菌酶;壳聚糖;
fresh rabbit meat 鲜兔肉
Experiments show that in dried rabbit meat production, 1 % of fresh ginger added in early cooking can cover unusual smell effectively. 试验表明在兔肉干生产中,初煮时加入占原料肉重1%25的生姜能有效掩蔽兔肉自身的腥味;
Adding sugar and other flavourings together can prevent stickiness of dried rabbit meat. 复煮时将糖与其他辅料一次加入能有效克服成品表面发粘现象;
As more rabbit meat containing protein, high nutritional value, containing less fat, fat people is the ideal meat. 由于兔肉含蛋白质较多，营养价值较高，含脂肪较少，因此是胖人比较理想的肉食。
The odor compounds of male rabbit meat combine tightly with the tissue, so sodium dodecylsulfate (SDS) was used to release them. 兔肉腥味(风味)物质与组织结合紧密,使用十二烷基硫酸钠(SDS)可使腥味物质解离释放。
With rabbit meat as raw materials,appropriate amount of Pleurotus ostreatus was added to produce rabbit meat sausage with mushroom flavor. 以兔肉为原料,添加适量的平菇,制作出菇味兔肉香肠。
Contemporary dietetics considers to make clear further, rabbit meat not only protein content Gaojupin has pledged, its are indispensible amino acid content is very high also. 现代营养学研究进一步表明，兔肉不仅蛋白质含量高且品质好，其必需氨基酸含量也很高。
In last few years, rabbitry rises abruptly quickly in country of a few Europe, among them a reason is, content of rabbit meat cholesterol is far under other flesh kind. 近几年，养兔业在一些欧洲国家迅速崛起，其中一个原因是，兔肉胆固醇含量远低于其他肉类。
Hazard Analysis Critical Control Point for produce non-environmental pollution rabbit meat were discussed in this paper and brought advances forward the application of HACPP system in produce rabbit meat. 本文对无公害兔肉生产危害分析关键控制点的确立进行了探讨,并就应用HACCP技术提出了具体措施。
Keywords Fresh aloa Treatment Phlebitis; 新鲜芦荟;治疗;静脉炎;
Hazard analysis critical control point for produce non-environmental pollution rabbit meat was researched in this paper and advances the measures for the application of HACPP system in produce rabbit meat. 对无公害兔肉生产危害分析关键控制点的确立进行探讨,并就应用HACCP技术提出具体措施。
Keywords fresh ginger;desquamation chemically; 鲜姜;化学脱皮;
The effect of the phosphates, including the sodium triphosphate, six sodium metaphosphates and sodium pyrophosphate, on water holding capacity (WHC) of rex rabbit meat was studied in the paper. 主要研究了六偏磷酸钠;三聚磷酸钠和焦磷酸钠以及由它们组成的混合磷酸盐对加工兔肉持水力的影响。通过单因素试验;分别确定了三聚磷酸钠;焦磷酸钠和六偏磷酸钠的最佳添加量分别为0.;1%25;0
Keywords fresh pork;nisin;lysyme;chitin; 鲜猪肉;乳酸链球菌肽;溶菌酶;壳聚糖;
Keywords fresh milk;lactase;hydrolyzing; 生鲜牛乳;乳糖酶;低温水解;
Development of series product in rabbit meat ham 兔肉火腿系列产品的研制
Keywords Fresh Meat;Subfresh Meat Mouldy Pork;Microganism Toxin Parallel Degree; 新鲜肉;次鲜肉;变质肉;微生物毒素;平行程度;
Preparation of rabbit meat sausage 兔肉香肠的试制
Keywords Fresh meat;determination of water content;the modified lambert-Beer law; 鲜肉;水分检测;修正的朗伯-比尔定律;