Study on the Influence of Different Pickling Methods on the Quality and Tissue Morphology of Boiled Pork
Different pickling methods will have different effects on the quality and physicochemical properties of meat,resulting in significant differences in flavor,taste,color,and other aspects of meat products.In order to meet the needs of different consumer groups,food companies must continuously develop new products,choose reasonable pickling methods for processing meat products,and improve the quality of meat products.Therefore,this article takes cooked pork as an example to explore the effects of different pickling methods on the quality and tissue morphology of cooked pork,in order to provide theoretical reference for the processing of pork products.
picklingboiled porkpork qualityorganizational form
NETL
NSTL
万方数据
