肉脯

提出肉干、肉脯的霉菌建议指标为≤50cfu／g。

Aspergillus , Penicillium and Fusarium are the predominate strains of mould in dried meat . It is proposed that the standard mould content in dried meat should not be more than 50cfu / g.

带骨兔肉脯的加工与贮藏

The processing and storage of dried hare meat with bone meal

肉干、肉脯生产的霉菌污染及防治措施研究

Study of Contamination and Prevention of Mould in Dried Meat

果蔬肉脯的制作工艺

Craft of processing jerky adding fruits and vegetables

美味鱼肉脯的加工工艺探讨

Studies on Processing Technique of Delicious Fish Paste

将兔骨制成食用骨粉，兔肉斩成肉糜，制成带骨兔肉脯。

The dried hare meat was made of bone meal and minced meat of hare .

复合果蔬兔肉脯加工技术的研究

Study on Processing Technology of Compound Product of Fruit , Vegetable and Dried Rabbit Meat Slice

辐照对霉菌杀灭率在99.8%以上，不影响肉干、肉脯的外观性状和口感。

It is above 99.8 % by irradiation . The color and flavor of dried meat can be kept .

在牦牛肉脯加工后期添加复配防腐剂，采用透明复合膜真空包装，使制品达到常温保质期9个月以上。

Later period increases in the slice dried yak meat processing duplicate matches antiseptic , uses the transparent compound membrane vacuum packs , enables the product to achieve the normal temperature guarantees the nature time 9 months .