摘要
介绍猪肉的水分含量受品种、饲养成长方式、肉的部位、宰杀前停食停水的时间和销售的型式等很多因素影响,水分含量的多少同时也是监管判断注水肉的依据。
The moisture content of meat, the time of stop drinking and for water -infused meat judgment. of pork was affected by the varieties, foods before slaughter and sales way. growth and feeding way, parts The moisture content was basis
出处
《肉类工业》
2013年第2期41-42,共2页
Meat Industry
关键词
肉类
水分限量
注水肉
meat
moisture limitation
water - infused meat
