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| Review of the Techniques for Measuring Water-holding Capacity of Meat and Meat Products |
| LI Hongmin;CHEN Tao;LU Jie;ZHANG Jingxing;ZHANG Yang |
| 1.The college of food science and technology,Yunnan Agricultural University,Kunming 650201, China;2.Gaoshanggao Food Co.,Ltd.,Kunming 650021,China |
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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.
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2009, Vol. 23 
