宰后电刺激与肉的嫩度  

The role of Electrical stimulation in Meat Tenderness

作　　者：赵保翠[1] 陈韬[1] 

机构地区：[1]云南农业大学食品科学技术学院,昆明650201

出　　处：《肉类研究》2006年第7期19-21,共3页Meat Research

摘　　要：本文综述了电刺激的发展历史背景和研究现状,肌肉的嫩化机制及宰后电刺激促进嫩化的机理。同时,介绍了一些该领域的相关研究成果,并对电刺激的机理和电刺激在动物宰后肌肉嫩化中的应用进行了讨论。It is a universal view that about electrical stimulation background and the current studying, and the principle of the tenderize meat and the electrical stimulation treatment improves meat tenderize. Introduced some related results about electrical stimulation, moreover, discussed of some views about the principle of the electrical stimulation and of using electrical stimulation to improve meat tenderness.

关 键 词：电刺激 肌肉 嫩度 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]