Effect of Curing Method on Myofibrillar Protein Characteristics of Mountain Black Pork during Curing Process and Eating Quality of Barbecued Pork
ZHOU Yajun, ZHANG Manman, LI Zongping, MA Qingshu, MA Zhiyuan, JIANG Wei, YAO Guangming
(1. College of Food Science and Engineering, Jilin University, Changchun 130062, China; 2. National Drinking Water Quality Supervision and Inspection Center, Baishan 134300, China; 3. Baishan Institute of Science and Technology, Baishan 134399, China;4. Tourism College, Huangshan University, Huangshan 245041, China)
ZHOU Yajun, ZHANG Manman, LI Zongping, MA Qingshu, MA Zhiyuan, JIANG Wei, YAO Guangming. Effect of Curing Method on Myofibrillar Protein Characteristics of Mountain Black Pork during Curing Process and Eating Quality of Barbecued Pork[J]. FOOD SCIENCE, 2023, 44(23): 86-94.