| 刊名 | Agricultural Biotechnology |
| 作者 | Yanyan LIU1, Wenqing DU1, Jiamin LIANG1, Jing LIAO1, Lili JI1, Wei WANG1, Jiamin ZHANG*, Feike ZHANG2 |
| 作者单位 | 1. Sichuan Provincial Key Laboratory of Meat Processing, Chengdu University, Chengdu 610106, China; 2. Luoyang Yunshanmei Foods Co., Ltd., Luoyang 471000, China |
| DOI | DOI:10.19759/j.cnki.2164-4993.2024.06.014 |
| 年份 | 2024 |
| 刊期 | 6 |
| 页码 | 55-62 |
| 关键词 | Meat product; Moisture; Water-retaining technique |
| 摘要 | Water retention techniques have attracted much attention because of its important role in improving the edible quality and increasing the yield of meat products. At present, water retention techniques mainly involve following aspects: raw materials and their treatment, such as water retention treatment before pig slaughtering and animal welfare water retention, processing techniques, such as vacuum rolling, pH adjustment, optimization of cooking methods, high pressure and ultrasound, and addition of water retention substances, such as water-retaining agents, natural water-retaining substances, and biological enzymes. In this paper, the research progress on the possible effects of various water retention techniques on the characteristics of meat products was reviewed. |
