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- W293744333 abstract "[Objective] The paper was to determine the weight range of fragrance pigs suitable for processing small ham. [Method]In terms of differences in sensory state and physical and chemical indicators of hams produced by fragrance pigs with different weights,29 fragrance pigs at five weight grades were chosen and processed in accordance with Chinese ham processing methods. The products were evaluated by sense,and their salt and moisture contents were also measured.[Result]The fragrance pigs less than 30 kg were not suitable for making Chinese ham,while the fragrance pigs weighed 32-45 kg could be made into the ham with prominent flavor,beautiful appearance,good color,moderate taste,and suitable moisture content,of which the pigs weighed 40- 45 kg were the best materials for processing small ham. [Conclusion] The study provided scientific basis for industrial development of fragrance pig." @default.
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- W293744333 date "2014-01-01" @default.
- W293744333 modified "2023-09-23" @default.
- W293744333 title "Relationship between Ham Quality and Body Weight of Fragrance Pig" @default.
- W293744333 hasPublicationYear "2014" @default.
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