LIPID OXIDATION AND DEGRADATION DURING DRYING AND STORAGE OF CHINESE GUANGDONG BACON

摘要

IntroductionLipid oxidation often spoils Guangdong bacon and is characterized by acid value and peroxide value. With people pay close attention to the food safety, the improved sanitation standard of Chinese bacon (2005) was published. Whether or not Chinese Guangdong bacon produced in the current process accords with the new standard and what was the relation between variety of acid value and peroxide value during the process and storage are deserved to be researched for providing a science theory about accelerating continual development of Chinese Guangdong bacon.