【摘要】 饲料中添加生育酚,宰杀后动物的肌肉具有较高含量的内源性生育酚,内源性生育酚在腌制品加工过程中能部份保存,制成的腌制肉食品具有较强的抗氧化性,有助于减少脂类氧化,并有助于腌制肉块在存放中减少重量损失和风味损失。更多还原

【Abstract】 Pigs were fed with dietary vitamin E. After slaughter it was found that the pork muscles had higher endogenous vitamin E and vitamin E could partially preserve during processing. The cured meat products with higher endogenous vitamin E had stronger antioxidant ability, reducing oxidation of lipids, weight loss and loss of flavor during storage of cured meat.更多还原