Abstract：The relationship between drip loss and temperature during beef storage was studied.The effect of pH value on the water holding capacity was discussed.These results can provide theoretical basis on beef processing.
王彩云. 牛肉在加工中含水量变化初步研究[J]. 肉类研究, 2000, 14(4): 18-19 https://doi.org/10.7506/rlyj1001-8123-200004006
Wang Caiyun. A Primary Research on Drip Loss from Beef. Meat Research, 2000, 14(4): 18-19 https://doi.org/10.7506/rlyj1001-8123-200004006
2000, Vol. 14 
