宰后因素对肌肉保水性的影响

Effect of Factors after Slaughter on Muscle Water Holding Capacity

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.