肉类嫩化机制及嫩化方法的研究进展  

Research progress of meat tenderization mechanism and methods

作　　者：孙红男 卢义伯 赵立庆 李坤 

机构地区：[1]江苏迈斯克食品有限公司,江苏南京212216

出　　处：《肉类工业》2010年第1期49-51,共3页Meat Industry

摘　　要：概述了国内外肉类嫩化理论的研究进展及影响肉类嫩化效果的因素。同时对肉的嫩化方法做了详细的总结,并对肉类嫩化前景作了展望。The research progress of the meat tenderization theory and the factors affect the meat tenderization at home and abroad were summarized. Meanwhile, the methods of meat tenderization were generalized and summarized, and the prospect of the meat tenderization was previewed.

关 键 词：肉 嫩化 嫩化机制 嫩化方法 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程] TS251.4[轻工技术与工程—食品科学与工程]