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《Farm Products Processing》 2015-05
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Investigation and Analysis of the Qualily of Smoke-cured Bacon Produced in the West of Hu'nan

LUO Qingwen;ZHOU Hui;LIU Chengguo;LOU Aihua;ZHONG Yiru;College of Food Science and Engineering,Hu'nan Agricultural University;  
To investigate the quality and hygiene of smoke-cured bacons, the bacon samples are collected from peasant household,small workshops,and bacon factory. The samples are analyzed the sensory scores,water content,salt content,nitrite residue and benzopyrene residue. The results indicate that in all 42 tested samples,nitrite residue is in the range of0.68~12.21 mg/kg,which doesn't exceed the GB(nitrite residue≤30 mg/kg),the benzopyrene residue is in the range of0.84~8.89 μg/kg,the qualified rate is 92.86%,the senior grade of freshness is highly acceptable.
【Fund】: 公益性行业(农业)科研专项(201303082)
【CateGory Index】: TS251.6
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