Time-related concentration changes of non-protein nitrogen(NPN) and free amino acid(FAA) in duck breast meat during processing were assayed.

• 以樱桃谷瘦肉鸭为原料,按传统工艺加工风鸭,分析鸭胸肉中非蛋白氮(NPN)、游离氨基酸(FAA)含量在加工过程中的变化规律。