PSE肉的形成机理和控制措施  

The mechanism to form PSE meat and the its control method

作　　者：杨兴章[1] 

机构地区：[1]云南农业大学食品科技学院,650201

出　　处：《肉类工业》2006年第5期33-35,共3页Meat Industry

摘　　要：阐述了PSE肉的特点、形成机理,说明了影响PSE肉形成的因素和一些解决方法。最后还说明了对PSE肉的利用。The article elucidates the characteristics of PSE meat and the mechanism to form PSE meat, and also the factors that affect PSE meat and relevant measures to control it. Finally, it explains the possible application of PSE meat in meat industry.

关 键 词：PSE肉 肉质 影响 措施 颜色 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]