Abstract：Thirty four Longissimus Lumborum samples(LL,from one herd)and 32psoas major samples(PM,from another herd)of Black and White new born male baby calves were investigated fortheir water holding capacities(WHC),fry losses and the parent factors which might influence thefry losses,The calf meat was good in shelf life WHC(4SH drip loss=3.2±0.2%for LL and 3.0±0.3%for PM).It was more suitable for frying than for stewing(fry Loss of LL=30.5±0.7while cook loss of LL=36.6士0. 8).The fry loss of PM was sign...More
张伟力；王怀宁；陈宏权；徐水平；刘崎山；. 犊牛肉烹炒损失的研究[J]. 肉类研究, 1994, 8(4): 26-28.
W.L.Zhang;S.P.Xu;Q.S Liu;H.N. Wang & H Q.Chen. A STUDY ON THE FRY LOSS OF IHE CAIF MEAT. Meat Research, 1994, 8(4): 26-28.
1994, Vol. 8 
