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

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

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

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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.

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

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