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6. 3种成熟方法羊腿肉中结合水P2b（A）、不易流动水P21（B）、自由水P22（C）峰面积比
Fig. 6. Changes in peak area of bound water P2b (A), immobilized water P21 (B), and free water P22 (C) inside gigots with three aging groups
