Effect of curing conditions, added amount of chicken fat in product and methods of drying on tissue structure, mouth feel and flavour of Minced chicken Breast Meat Roupu were studied.
试验对鸡胸肉糜脯的腌制条件、鸡腹脂添加量及脱水方法对产品组织状态、口感和风味的影响进行了研究。
The experiments were conducted to study the differences of the flavour quality among five varieties of chicken meat in the uniform nutritional and feeding conditions.
本试验研究相同营养条件下不同品种鸡肌肉风味品质的差异。
Volatile flavour compounds in the breast meat of 42-day-old AA chicken were analyzed by headspace solid phase microextraction(HS-SPME) combined with GC/MS method.
以42日龄AA肉鸡的胸肉为样品，采用固相微萃取气质联用法分析了AA肉鸡的挥发性香气成分。
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