摘要
兔肉品质的优劣直接影响消费者对兔肉的接受程度。本文主要从兔肉的常规品质(pH值、嫩度、肉色、系水力、熟肉率、滴水损失等)和营养品质(蛋白质、脂肪、氨基酸、维生素、钙、铁、磷等)两个方面详细综述了兔肉品质的研究进展,以期对兔肉今后的深入研究提供参考。
The rabbit meat quality directly affected consumer acceptance. The research progress on rabbit meat routine quality （pH value, tenderness, flesh color, water holding capacity, cooked meat percentage, drip loss rate, ete） and nutritional quality （protein, fat, amino acid, vitamin, Ca, Fe, P, etc. ） were reviewed in detail in this article. This work would provide reference for further study on the rabbit meat.
出处
《肉类工业》
2013年第3期49-52,共4页
Meat Industry
基金
河南省洛阳市科技计划资助项目(1001044A)
关键词
兔肉
常规品质
营养成分
研究进展
rabbit meat
routine quality
nutritional component
research progress
