胸肌的失水率、蒸煮损失、贮存损失及粗蛋白含量高于腿肌，腿肌的粗脂肪含量较高。

The percentages of water loss, cooking loss, storage loss and CP for breast muscle were higher than those for leg muscle.

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添加适量的大豆分离蛋白与魔芋多糖可明显提高低脂肉丸的加工性能(如减少蒸煮损失、提高冻融稳定性)。

The processing performance of low-fat meatball was improved due to the proper addition of konjac gum and SPI (such as decreasing the cooking loss and improving the freezing and melting stability).

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生产纤维损失小、漂白性能好的浆料的最佳方法是使用强酸和低蒸煮温度。

The best method of reducing attack on the cellulose and still obtain a bleachable pulp is to use strong acid and low cooking temperature.

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