Abstract：This article reviewed the methods of measuring water-holding capacity of meat and meat products and evaluated the characteristic of all methods.Considering the development of meat industry, EZ-drip loss and NMR method were suitable for measuring the WHC of the fresh meat and Napole yield and cooking loss were suitable for measuring the WHC of the meat products.
李红民；陈韬；卢杰；张静兴；张扬. 肉及肉制品持水性测定方法的研究进展[J]. 肉类研究, 2009, 23(3): 54-58.
LI Hongmin;CHEN Tao;LU Jie;ZHANG Jingxing;ZHANG Yang. Review of the Techniques for Measuring Water-holding Capacity of Meat and Meat Products. Meat Research, 2009, 23(3): 54-58.
2009, Vol. 23 
