Physical and Chemical Properties of Rabbit Meat during Postmortem Aging
WANG Zhenhua, HOU Shixia, LI Xingyan, XIA Yangyi, SHANG Yongbiao, LI Hongjun, PENG Zengqi
1. College of Food Science, Southwest University, Chongqing 400715, China; 2. College of Light Industry, Textile and Food Engineering,
Sichuan University, Chengdu 610065, China; 3. Quality and Safety Risk Assessment Laboratory of Products Preservation (Chongqing),
Ministry of Agriculture, Chongqing 400715, China; 4. Chongqing Special Food Programme and Technology Research Center,
Chongqing 400715, China; 5. College of Food Science and Technology, Nanjnig Agricultural University, Nanjing 210095, China
WANG Zhenhua, HOU Shixia, LI Xingyan, XIA Yangyi, SHANG Yongbiao, LI Hongjun, PENG Zengqi. Physical and Chemical Properties of Rabbit Meat during Postmortem Aging[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201503015.