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《Acta Agriculturae Boreali-Occidentalis Sinica》 2009-06
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Analysis of Process Technology and Microorganism Change for Tibet Wind Freeze-dried Yak Meat

LUO Zhang,Xiaobasang,Mimabaji and CHENG Xiaoliang(College of Agricultural and Animal Husbandry of Tibet University,Linzhi Xizang 860000,China)  
In this paper,the application of Tibet's unique natural climatic conditions for the production of freeze-drying yak meat was studied,and the optimal condition of process,change of total saccharide,soluble protein,acid value and POV were obtained from the experiments.The results dedicated that total counts of microorganisms have been reduced significantly comparing to raw meat,furthermore,pathogenic germs decreased,the physiochemical character of production also changed during process,for example,content of total saccaride decreased while soluble protein increased.As a result,the yak meat freeze-dried by natural wind was a portable and comprehensive nutrition meat products with unique flavor,and easy to process,storage.
【CateGory Index】: TS251.52
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