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5. 不同加热处理肉样的组织切片
Fig. 5. Sections of muscle tissue in meat during different temperature and time heating
