低温长时蒸煮对猪肉品质的影响
王静帆1(
),黄峰1,沈青山1,温彦涛2,郭志刚2,景晓亮2,张春晖1()
),黄峰1,沈青山1,温彦涛2,郭志刚2,景晓亮2,张春晖1()
The Influence of Low-Temperature and Long-Time Cooking on the Quality of Pork Products
WANG JingFan1(),HUANG Feng1,SHEN QingShan1,WEN YanTao2,GUO ZhiGang2,JING XiaoLiang2,ZHANG ChunHui1()
),HUANG Feng1,SHEN QingShan1,WEN YanTao2,GUO ZhiGang2,JING XiaoLiang2,ZHANG ChunHui1()
图1. 不同加热处理对猪肉蒸煮损失的影响
不同大写字母表示相同加热时间下,不同加热温度之间差异显著（P<0.05）;不同小写字母表示相同加热温度下,不同加热时间之间差异显著（P<0.05）。下同
Fig. 1. Effects of heating temperature and time on cooking loss
Different capital letters indicate significantly differences among different heating temperatures and the same heating time (P<0.05); Different lowercase letters indicate significantly differences among same heating temperature and different heating time (P<0.05). The same as below
