文献类型：期刊文献

中文题名：牛肉嫩化技术的研究进展

英文题名：Research progress on tender technology of beef

作者：李春莲[1];王维民[1]

机构：[1]广东海洋大学食品科技学院,广东湛江524025

年份：2009

期号：11

起止页码：53

中文期刊名：肉类工业

外文期刊名：Meat Industry

语种：中文

中文关键词：牛肉;嫩度;嫩化技术

外文关键词：beef; tenderness; tender technology

中文摘要：肉品嫩度是肉的首要食用品质,它是消费者评判肉质优劣的最常用指标。肉嫩度的改善,多年来一直是国内外肉品科学研究的热点之一。宰后肉类的后期成熟和嫩化处理,是改善肉品嫩度的关键环节。对影响肉嫩度的宰前和宰后因素、目前嫩化方法及嫩化机制进行综述,最后对肉的嫩化趋势作出展望。

外文摘要：Meat tenderness is the most important edible quality, and it is the most commonly used target that the consumers use to judge the meat quality. Improving meat tenderness has been one hot spot of scientific research at home and abroad for many years. After butchering, later period mature and tender processing of meat is the key link to improve the tenderness of meat products. In this article the factor that influenced the tenderness of meat, the present tender method and the tender mechanism were summarized. Finally, a forecast to meat tender tendency was made.