Abstract Tibetan pork was used as raw material, microwave drying equipmentand hot air drying were used to process dried pork. The sensory evaluation was carried out by tissue state, color and flavor, as well as the detection of water content, total bacteria and the effect on storage. The effect of the process on the quality of Tibetan pork. Experimental studies have shown that microwave dried meat is more beautiful and chewable than hot air dried meat. At 37 °C, after 30 days storage, it shows good storage stability.
Key words : Tibetan pig; dried pork microwave drying
Tibetan pigs are rare pigs that have been stocked for a long time at high altitudes. They mainly live in the Qinghai-Tibet Plateau agricultural area and semi-agricultural and semi-pastoral areas at an altitude of 2 500 to 4 300 m. The altitude is highly adaptable. Tibetan pigs live in Linzhi, Shannan, Changdu, Lhasa in Tibet, Aba and Ganzi in Sichuan, Gannan in Gansu and Diqing in Yunnan, mainly in forests and river valleys.
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