To tested on the changing of color difference, globulins dialyzing and sensory, inspection value in pork meat by adding different naringin and in different store days. The results showed that adding different naringin obviously changed the L^＊, a^＊, b^＊ value of the porky thigh meat. There are good effecting by adding naringin of 5g/kg .Considering the relationship of color difference, economic efficiency, globulins dialyzing and sensory inspect/on value, adding naringin of 5 g/kg had the perfect results in advancing the meat ...
