冷鲜牛肉嫩度的影响因素和嫩化技术  

Study on influencing factors of tenderness and tenderization methods of chilled beef

作　　者：甘泉 

机构地区：[1]江苏雨润肉类产业集团,江苏南京210041

出　　处：《肉类工业》2012年第10期49-51,共3页Meat Industry

摘　　要：主要论述了冷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,其包括了排酸成熟、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。The influencing factors of beef tenderness were mainly analyzed in this study, including age, sex, intramuscular fat and collagen protein content. Tenderization methods, including conditioning, physical methods, electrical stimulation were stressed, in hope of providing a theory basis and technique support for controlling of chilled beef quality during 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]