Research progress in methods on improving the water-holding capacity of meat products

doi:10.13386/j.issn1002-0306.2012.20.095

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Science and Technology of Food Industry > 2012 > (20): 398-400. > DOI: 10.13386/j.issn1002-0306.2012.20.095

Research progress in methods on improving the water-holding capacity of meat products[J]. Science and Technology of Food Industry, 2012, (20): 398-400. DOI: 10.13386/j.issn1002-0306.2012.20.095

Citation:

Research progress in methods on improving the water-holding capacity of meat products[J]. Science and Technology of Food Industry, 2012, (20): 398-400. DOI: 10.13386/j.issn1002-0306.2012.20.095

Citation:

Research progress in methods on improving the water-holding capacity of meat products[J]. Science and Technology of Food Industry, 2012, (20): 398-400. DOI: 10.13386/j.issn1002-0306.2012.20.095

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Research progress in methods on improving the water-holding capacity of meat products

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Received Date: July 29, 2012

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Abstract

Abstract

The water-holding capacity is one of most important indicators to measure the quality and economic value of meat products, Accordingly, how to improve the water-holding capacity of meat products is of great significance.In this paper, effecting factors and methods on improving the water-holding capacity of meat products were reviewed, this might give the production of meat products for reference.
- meat products;water-holding capacity;methods;

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