优化肉制品功能特性的方向和方法综述  

Review of Principles and Methods for Optimizing Function of Meat Products

作　　者：胡忠良[1] 李胜杰[1] 戴妍[1] 李春燕[1] 徐幸莲[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《江西农业学报》2009年第7期127-129,133,共4页Acta Agriculturae Jiangxi

基　　金：江苏省高等学校大学生实践创新训练计划(JSS0801)

摘　　要：对优化肉制品功能特性的几个方向进行了概述,分别阐述了从原料到加工过程中功能性肉制品生产的一些常用方法,此外,还介绍了近几年发达国家市场上新推出的部分功能性肉制品的具体产品。The paper reviewed some principles for optimizing the function of meat products, described some detailed methods to produce functional meat products from the control of raw material to the processing of meat products. At the same time, we introduced a few of functional meat products sold in the foreign markets recently.

关 键 词：功能性 肉制品 优化 综述 

分 类 号：S879.2[农业科学—畜牧兽医]