干法成熟过程羊腿肉持水能力与水分迁移规律
王旭(
),张德权,赵莹鑫,摆玉蔷,李欣,侯成立,郑晓春,陈丽()
),张德权,赵莹鑫,摆玉蔷,李欣,侯成立,郑晓春,陈丽()
Water-Holding Capacity and Water Migration of Lamb Gigot During Dry Aging
WANG Xu(),ZHANG DeQuan,ZHAO YingXin,BAI YuQiang,LI Xin,HOU ChengLi,ZHENG XiaoChun,CHEN Li()
),ZHANG DeQuan,ZHAO YingXin,BAI YuQiang,LI Xin,HOU ChengLi,ZHENG XiaoChun,CHEN Li()
图1. 3种成熟方法羊腿肉的成熟损失
不同小写字母表示同种成熟方法不同成熟时间差异显著（P<0.05）;不同大写字母表示相同成熟时间不同成熟方法差异显著（P<0.05）。下同
Fig. 1. Drying loss of gigots with three aging groups
Different lowercase letters indicate significant differences at different aging time (P<0.05). Different capital letters indicate significant differences among different groups (P<0.05). The same as below
