肉类嫩化技术的研究进展与思考  

Study and development thinking on China meat tenderness and techniques

作　　者：卢彩霞[1] 李洪军[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品工业科技》2010年第11期405-407,共3页Science and Technology of Food Industry

基　　金：重庆市科委重点自然科学基金项目(CSTC2007BA1016)

摘　　要：肉的嫩度是肉品品质的重要指标,肉嫩度的改善一直是国内外肉品科学研究的热点之一。本文阐述了肉品嫩化的电刺激技术、嫩化吊挂技术、成熟技术、钙离子注射法、机械法、盐和有机酸嫩化法以及酶法嫩化等,并对这些技术进行了探讨,提出了看法和建议。As one of the key components of meat quality, tenderness has been the focus of meat sciences for years.The meat product tender electricity stimulation technology, tender hangs the technology, the mature technology,the calcium ion jet method, the machinery method, the salt and the organic acid tender reduction as well as the enzyme law tender and so on were elaborated and discussed. Some opinions and suggestions were also given.

关 键 词：电刺激 成熟技术 盐和有机酸 嫩化酶 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]