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- W2368310304 abstract "Adding different amount of red yeast rice to chilled pork meat(0,0.0625,0.125,0.25,0.5,1g per 100g pork),the pH,Met Mb(%) changes at 0d,1d,2d,3d,4d,5d,7d,9d.were measured,and cooking loss,color,hardness,adhesiveness,resilience and other sensory indicators were also studied to determine the proper additive amount for chilled pork.The results showed that the meat adding 0.125g /100g and 0.25g/100g(red yeast rice/meat) possessed better preservation and additional effect at sensory evaluation and physics and chemistry targets compared to the control group." @default.
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- W2368310304 date "2012-01-01" @default.
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- W2368310304 title "Preservation effect of red yeast rice applied in chilled pork" @default.
- W2368310304 hasPublicationYear "2012" @default.
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