牛肉的营养价值及其嫩化技术研究进展  

Nutritional Value of Beef and Research Progress of Beef Tendering Technology

作　　者：王佳佳 邓源喜 胡婉茹 杨宁宁 王丹丹 丁欢 姚宝琴 Wang Jiajia(College of Food and Bioengineering,Bengbu University,Bengbu 233030,China)

机构地区：[1]蚌埠学院食品与生物工程学院

出　　处：《安徽农学通报》2019年第13期140-141,144,共3页Anhui Agricultural Science Bulletin

基　　金：安徽省大学生创新创业训练计划项目(项目编号:201811305092),安徽省大学生创新创业训练计划项目(编号:201811305105);安徽省重点研究与开发计划面上攻关项目(项目编号:201904a06020028)

摘　　要：该文分析了牛肉的营养价值以及影响牛肉嫩化程度的因素,重点介绍了牛肉嫩化的物理方法、化学方法和生物方法,并对其未来发展前景进行了简要分析,以期为牛肉的加工和利用提供理论依据。This paper introduces the nutritional value of beef and the factors that affect the tenderness of beef.The physical,chemical and biological methods of beef tenderization were mainly introduced.the prospects of its future development were briefly analyzed in order to provide a theoretical basis for the processing and utilization of beef.

关 键 词：牛肉 营养价值 影响因素 嫩化技术 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]