热剔骨工艺及改进方法研究进展  

Research progress in technology and improvement of hot boning

作　　者：赵会平[1,2] 孙志昶[1,3] 李永鹏[3] 张松山[1] 孙宝忠[1] 

机构地区：[1]中国农业科学院北京畜牧兽医研究所,北京100193 [2]河北农业大学动物科技学院,河北保定071001 [3]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品工业科技》2012年第3期406-409,共4页Science and Technology of Food Industry

基　　金：国家现代农业(肉牛)产业技术体系资助项目(nycytx-38)

摘　　要：阐述了现代化热剔骨工艺的特点及热剔骨工艺中的肉品成熟嫩化过程,同时介绍了国际热剔骨工艺研究领域及肉类成熟领域的研究进展,对这一领域的发展进行了总结,并提出在该研究领域中引入电刺激等品质改良方法以提高热剔骨工艺肉品品质的建议。The objective of this review is mainly to describe properties of modern technology of process of hot boning and natural tenderization in process of hot boning.While research progress in the fields of international process of hot boning and aging of meat were also introduced,and the suggestion that quality improving methods such as electric stimulation should be introduced in this field to improve quality of hot-boned meat was also proposed.

关 键 词：热剔骨 品质改善 成熟 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]