生鲜牛肉嫩度的影响因素和嫩化技术  

Analysis on factors affecting fresh beef tenderness and tenderization methods

作　　者：甘泉 

机构地区：[1]江苏雨润肉类产业集团有限公司生鲜技术部,江苏南京210041

出　　处：《肉类工业》2012年第8期51-53,共3页Meat Industry

摘　　要：主要论述了生鲜牛肉嫩度的影响因素,诸如性别和年龄、肌内脂肪和胶原蛋白含量等,同时嫩化技术得到了重点阐述、包括了排酸成熟、机械法、电刺激等。希望为冷鲜牛肉的生产、品质的改善提供理论依据和技术支持。In this study, the factors affecting fresh beef tenderness was mainly analyzed, including age, sex, intramuscularly fat and collagen protein content. And tenderization methods of beef were mainly introduced, including maturation by excluding acids, mechanical method, and electrical stimulation, hoping to provide a theory basis and technique support for controlling chilled beef meat production and quality during slaughtering and processing.

关 键 词：牛肉 嫩化 影响因素 嫩化方法 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]