Abstract：In order to improve the water-holding capacity and water loss rate of recombinant beef, compound phosphate, soybean protein isolate and sodium citrate were simultaneously added, and their amounts were optimized by one-factor-at-a- time method in combination with quadratic rotation general combination design. The analysis of the experimental data, carded out using the Agricultural Experiment 4.0 statistical analysis software, indicated that the optimal amounts of added compound phosphate, soybean protein isolate and sodium citrate in recombinant beef were 0.15%, 0.3% and 0.4%, respectively. The resulting water-absorbing rate of recombinant beef was 8.49%, demonstrating a 21.29% increase when compared with original beef.
胡铁军；尚祖萍. 重组牛肉保水剂的工艺配方优化[J]. 肉类研究, 2011, 25(9): 25-29.
HU Tie-jun，SHANG Zu-ping. Opthnization of Simultaneous Addition of Three Water-holding Agents for Improved Water-holding Capacity of Recombinant Beef. Meat Research, 2011, 25(9): 25-29.
2011, Vol. 25 
