摘要
肉的保水性是肉的重要品质指标之一,与肌肉的其他品质指标如颜色、风味、嫩度等有着密切联系。综述了近年来冷却、电刺激等宰后因素对肌肉保水性影响的研究进展。
Muscle water holding capacity(WHC) is one of the most important meat quality attributes that closely correlates with other attributes such as color,flavor and tenderness.The research advance in the effect of factors after slaughter such as refrigeration and electrical stimulation on muscle WHC was reviewed.
出处
《安徽农业科学》
CAS
北大核心
2007年第16期4846-4848,共3页
Journal of Anhui Agricultural Sciences
基金
河南省教育厅创新工程人才项目(2006KYCX003)
关键词
保水性
滴水损失
冷却
PH值
电刺激
Water holding capacity
Drip loss
Refrigeration
pH value
Electrical stimulation