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3. 3种成熟方法羊腿肉的蒸煮损失
Fig. 3. Cooking loss of gigots aged with three aging groups
