氯化钙处理对牛肉嫩化的研究进展  

Research Progress on the Calcium Chloride Treatment to Tenderize Beef

作　　者：邱燕[1] 崔薇[1] 陈韬[1] 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《肉类研究》2009年第2期10-13,共4页Meat Research

摘　　要：嫩度是牛肉最重要的品质之一,其影响因素很多(牛肉本身的因素、屠宰前影响因素、屠宰后影响因素以及是否经过嫩化处理等)。大量研究发现,氯化钙处理可以明显的改善牛肉的嫩度。本文就氯化钙嫩化的机制以及氯化钙处理对牛肉嫩化的研究进展做一综述,以期为牛肉嫩度的研究提供参考。Tenderness is one of the most important quality of beef, and there are many factors affect it, such as beef itself, events before and after the slaughter, and whether be tenderized during processing, etc. Plenty researches show that calcium chloride treatment can improve beef tenderness, This review elucidated the progress on the application and mechanism of calcium chloride treatment to tenderize beef muscle, with a view to provide the reference to the study of tenderness in beef.

关 键 词：牛肉 嫩度 影响因素 氯化钙 机制 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]