牛肉在加工中含水量变化初步研究

doi:10.7506/rlyj1001-8123-200004006

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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.

Key words： beef processing drip loss

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	Wang Caiyun

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Wang Caiyun. A Primary Research on Drip Loss from Beef[J]. Meat Research, 2000, 14(4): 18-19.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200004006 OR https://www.rlyj.net.cn/EN/Y2000/V14/I4/18

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