牛肉嫩化的研究现状  

Trends in Tenderization of Beef

作　　者：洪镭[1] 李文峰[1] 刘亚鸥[2] 李洪军[1,3] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]中国农业大学动物科技学院,北京100093 [3]西南大学重庆市特色食品工程技术研究中心,重庆400716

出　　处：《肉类研究》2010年第4期10-12,共3页Meat Research

基　　金：公益性行业(农业)科研专项(200903012)

摘　　要：牛肉的嫩化是一个复杂的过程,虽然最近几年生物技术的发展,酶法等嫩化方法有较大的进展,但嫩化过程中的一些机理还没有彻底的研究清楚,对于物理和化学嫩化方法以及其它嫩化方法还有较大的研究空间。目前国内外的牛肉嫩化技术已十分丰富,方法主要可分为物理方法、化学与生物方法。Tenderization of beef is a complicated process. Although in recent years the development of biotechnology gained considerable progress, the research of tenderizaing beef such as enzymatic hydrolysis has already done a remarkble job, there is still have enormous development space to be exploreed. Furthermore, some mechanisms, especially for physical and chemical methods, influencing the tenderness of beef meat are not compeltely understood. Currently, people have done quite a lot of research into the subject. The main methods of beef tenderization were determined as follows： Physical, chemical and biological methods.

关 键 词：牛肉 嫩化 现状 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]