摘要
本文主要介绍了冷却肉、肌肉保水性及影响肉保水性的因素,从遗传因素、饲养因素、管理因素、运输应激、屠宰因素、宰后因素等方面分别阐述了冷却肉在流通过程中汁液流失的影响因素,对研究提高肌肉保水性和降低滴水损失的技术具有极其重要的意义。
Chilled meat, water holding capacity and its effect factors were introduced.The effects factors of water loss of chilled meat during currency were discussed respectively from genetic factors, feeding, management, transport stress, slaughter, post-mortem factors.It was extremely important to improving water holding capacity and reducing water loss.
出处
《肉类研究》
2008年第12期15-19,共5页
Meat Research
关键词
冷却肉
保水性
汁液流失
影响
chilled meat
water holding capacity
water loss
effect factors
