宰后肌肉蛋白质变化与嫩度的关系  

Relationship Between Meat Quality and Protein Transformation

作　　者：崔薇[1] 邱燕[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4期7-9,共3页Meat Research

摘　　要：肉的嫩度受很多因素影响,但目前对其机理的认识仍非常有限。本文综述了近年来国内外学者对肉嫩度的研究,主要分析了宰后蛋白质变化对肉嫩度的影响,以期为肉嫩度的提高和品质的改善提供参考。The tenderness of chilled meat is affected by many factors, but the mechanism is still poorly understood. This paper summarized the domestic and foreign researches in recent years on the meat tenderness and analyzed the relationship between meat tenderness and protein degradation, with a view to provide the reference to the study of meat tenderness and quality.

关 键 词：嫩度 成熟 骨架蛋白质 降解 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]