Water holding capacity (WHC) is very important to the yield and the quality of the products processed.
肉制品的保水性对产品的成品率和质量至关重要。
The research advance in the effect of factors after slaughter such as refrigeration and electrical stimulation on muscle WHC was reviewed.
综述了近年来冷却、电刺激等宰后因素对肌肉保水性影响的研究进展。
Effect of different electrical stunning (es) methods on muscle color, WHC and their co-relation with the incidence of PSE were investigated.
研究了不同电击昏方式对猪肉色泽、系水力的影响及其与P SE肉发生率之间的关系。
Muscle water holding capacity (WHC) is one of the most important meat quality attributes that closely correlates with other attributes such as color, flavor and tenderness.
肉的保水性是肉的重要品质指标之一，与肌肉的其他品质指标如颜色、风味、嫩度等有着密切联系。
Muscle water holding capacity (WHC) is one of the most important meat quality attributes that closely correlates with other attributes such as color, flavor and tenderness.
肉的保水性是肉的重要品质指标之一，与肌肉的其他品质指标如颜色、风味、嫩度等有着密切联系。
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