Journal of Northern Agriculture ›› 2009, Vol. ›› Issue (3): 64-64.

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Method of Meat Tenderization in Crossbreed Kidlet of Boer Goat and Local Goat

WANG Dao-ying (Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)   

  • Online:2009-06-20 Published:2009-06-20

Abstract: Orthogonal experiments and sensory evaluation were used to evaluate and optimize the influences of calcium chloride solution injection,papain solution injection,phosphate compound solution injection on the tenderness of mutton,ete.The experimental results revealed that the concentration and injection volume of calcium chloride and phosphate compound solution, papain solution and treatment time significantly aftected the tenderness of mutton (P〈0.05).

CLC Number: 

  • S879.2