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| A STUDY ON THE FRY LOSS OF IHE CAIF MEAT |
| W.L.Zhang;S.P.Xu;Q.S Liu;H.N. Wang & H Q.Chen |
| (Anhui Agricultural University,230036,China Hefei Milk Company, 230031,China) |
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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
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Received: 30 January 2018
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1994, Vol. 8 
