Effects of Egg Marinating on the Edible Quality of Three Roast Meat Loaves

To analyze systematically the effects of marinated in eggs on edible quality of different meats during cooking of several traditional Chinese dishes, marinated in whole egg or egg white, and different egg white addition were chosen to analyze the effects on the edible quality of pork patties, beef patties, and lamb patties. The results showed that, at the addition of 10% and marinated for 30 min, when marinated in egg white, the water content of the pork patties and lamb patties were significantly increased (P