滴水损失(drip loss):在不施加任何外力的标准条件下,保存肉样一定时间(24或48 小时),以测定肉样的滴水损失,这是一种操作简便,测值可靠和适于在现场应...
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低频解冻装置示意图 1．活动电极 2．固定电极 3．自耦变压器 解冻过程中的质量变化——汁液流失(drip loss，extrude) 主要影响因素： ?冻结方式及速度 ?
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It has been estimated that as much as 50% or more of the pork produced has unacceptably high purge or drip loss.
据估计大约有50％或更多的猪肉其汁液流失率超出可接受范围。
参考来源 - 宰后肌肉蛋白质和组织结构变化与冷却猪肉持水性的关系研究Association analyses between genotypes and meat quality traits demonstrated that one CAST genotype was significantly associated with higher tenderness, higher pH at postmortem 45 min, and lower drip loss and, therefore, this genotype is associated with higher eating quality.
基因型与肉质性状的关联性分析结果表明，CAST基因型与肌肉的嫩度，屠宰45 min后的pH值及滴水损失存在强相关，又由于地方猪种与外来猪种的肉质性状间存在显著差异。
参考来源 - 猪钙蛋白酶抑制蛋白基因的基因型与肉质性状的关联性分析·2,447,543篇论文数据，部分数据来源于NoteExpress
However, the electric field intensity showed little effect on the texture and drip loss of potatoes after thawing.
不同场强对马铃薯解冻后的质地特性、液汁流失影响较小。
Maternal genetic effects, however, were not important for these traits with excepts of drip loss, marbling score and storage loss.
生长和肉用性状的母本遗传效应较小(失水率、大理石纹等级、贮存损失例外)。
The differenceses of non - additive effects on PH1L, cooking holding percentage and drip loss reached extremely significant level(P<0. 01 ).
熟肉率和贮存损失的非加性效应达极显著水平（P＜0．01）；
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