牛肉嫩化与保鲜技术研究进展  

On the Tenderization and Preservative Methods of Beef

作　　者：向洋[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《肉类研究》2008年第9期34-37,共4页Meat Research

摘　　要：本文概述了牛肉的各种嫩化与保鲜方法,主要包括盐类处理嫩化、酶法嫩化、超声波嫩化、高压嫩化以及复合保鲜剂保鲜、涂膜保鲜和气调保鲜,并阐明了它们的作用机理,为牛肉嫩化、保鲜的进一步研究提供参考。This paper outlines a variety of tenderization and preservative methods of beef meat, includ-ing treatment of salts, enzymatic tenderization, ultrasonic tenderization, high-pressure tenderization, as well as composite preservative preservation, film preservation and gas-preservation, and clarifies their mechanisms, providing reference for further study on the tenderization and preservation of beef meat.

关 键 词：嫩化 保鲜 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]