食品工业科技Issue(4)：372-377,6.
兔肉胶原蛋白特性及评定方法研究
Characteristics and evaluation method of collagen from rabbit meat
摘要
Abstract
Collagen is a kind of biological polymer,and it is the most important part of the animal extracellular matrix. The rabbit meat as nutritious and delicious ingredients,its dietary and processing quality are closely related to the changes of intramuscular collagen. Reviewed the effect of different rabbit species,growth period, growth location and processing conditions on rabbit intramuscular collagen characteristics,and introduced the evaluation method of the rabbit intramuscular collagen,so as to provide a theoretical basis and innovation foundation for the research and development of rabbit meat,as well as its high value-added products.关键词
兔肉/胶原蛋白/特性/评定Key words
rabbit meat:collagen/characteristics/evaluation分类
轻工纺织引用本文复制引用
薛山,贺稚非,李洪军..兔肉胶原蛋白特性及评定方法研究[J].食品工业科技,2013,(4):372-377,6.基金项目
国家兔产业技术体系内加工与综合利用(CARS-44-D-1). （CARS-44-D-1）
