Therefore, this study was designed to track the changes of duck meat tenderness and related characteristics with breed and cutting position, heating and curing, and calpain gene, and then to provide rationale for practical problems in duc.
本研究结合国内鸭肉生产的实际，从品种和部位、加热和盐腌、钙激活蛋白酶基因等三个方面研究鸭肉嫩度的影响因素，阐明鸭肉嫩度及其相关指标的变化情况，揭示鸭肉嫩度的变化机制，从而为优质鸭肉的生产和加工提供理论指导。
Analysis on concentration of nitrite in salted vegetables.;
市售盐腌菜中亚硝酸盐含量分析
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