肉及肉制品持水性测定方法的研究进展

Review of the Techniques for Measuring Water-holding Capacity of Meat and Meat Products

本文对测定猪肉持水性的方法进行了综述,并对各种测定方法的优劣进行了评价。结合现代肉类工业发展的特点,认为对于鲜肉持水力的测定选择EZ-driploss法和核磁共振法比较合适,而对于肉制品则可以选择拿破率和蒸煮损失法测定。

This article products and evaluated EZ-drip loss and NMR and cooking loss were reviewed the methods of measuring water-holding capacity of meat and meat the characteristic of all methods. Considering the development of meat industry, method were suitable for measuring the WHC of the fresh meat and Napole yield suitable for measuring the WHC of the meat products.