| 冷却肉肌肉保水性及其影响因素 |
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| 引用本文： | 张振江,方海田,刘慧燕. 冷却肉肌肉保水性及其影响因素[J]. 肉类研究, 2008, 0(12) |
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| 作者姓名： | 张振江 方海田 刘慧燕 |
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| 作者单位： | 宁夏大学,农学院,银川,750021 |
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| 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。
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| 关 键 词： | 冷却肉 保水性 汁液流失 影响 |
Water Holding Capacity of Chilled Meat and Its Effect Factors |
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| ZHANG Zhenjiang,FANG Haitian,LIU Huiyan. Water Holding Capacity of Chilled Meat and Its Effect Factors[J]. Meat Research, 2008, 0(12) |
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| Authors: | ZHANG Zhenjiang FANG Haitian LIU Huiyan |
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| Affiliation: | ZHANG Zhenjiang; FANG Haitian; LIU Huiyan (Agricultral College of Ningxia University; Yinchuan 750021); |
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| Abstract: | 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. |
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| Keywords: | chilled meat water holding capacity water loss effect factors |
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