新型牛肉嫩化技术研究进展  

Research progress on new beef tenderization technology

作　　者：季现秋 罗欣[1] 朱立贤[1] 梁荣蓉[1] 陈雪 韩明山 张文华 张一敏[1] JI Xianqiu;LUO Xin;ZHU Lixian;LIANG Rongrong;CHEN Xue;HAN Mingshan;ZHANG Wenhua;ZHANG Yimin(Shandong Agricultural University,Tai’an 271018,China;Tongliao Station of China Agriculture Research System(Beef),Tongliao 028100,China;Zhongwei Station of China Agriculture Research System(Beef),Zhongwei 755000,China)

机构地区：[1]山东农业大学,山东泰安271018 [2]国家肉牛牦牛产业技术体系通辽站,内蒙古通辽028100 [3]国家肉牛牦牛产业技术体系中卫站,宁夏中卫755000

出　　处：《食品与发酵工业》2021年第1期327-333,共7页Food and Fermentation Industries

基　　金：现代农业产业技术体系建设专项资金资助-肉牛(CARS-37);山东省现代农业产业技术体系创新团队建设专项资金(SDAIT-09-09)。

摘　　要：嫩度是评价牛肉品质的关键指标,直接影响消费者的购买意向。因此,如何改善牛肉的嫩度一直是肉品研究领域的重点。随着科学技术的发展,新型肉类嫩化技术不断涌现,目前在牛肉生产中新引入的智能拉伸、超声波和脉冲电场等技术在牛肉生产领域得到广泛关注。基于近期的研究成果,该文详细深入地对上述3种技术的作用机制、嫩化效果及应用前景进行了综述,发现高强度(10~1 000 W/cm^2)低频率(20~100 k Hz)超声波在改善牛肉嫩度方面效果显著,是一种有效的牛肉嫩化技术,多种肉类嫩化技术的复合应用也是未来肉类产业发展的趋势。Tenderness is a key indicatorfor evaluating beef quality,which directly affects purchasing decision of consumers.Hence,how to improve beef tenderness has always been the focus of meat research.With the development of science and technology,new technologies of meat tenderization continue to emerge.At present,the newly introduced technologies,such as smartstretch,ultrasound,pulsed electric field,have received extensively attention in the field of beef production.Therefore,based on the recent research results,this paper summarized the tenderization principle,tenderization effectiveness and application prospects of the above three technologies,and found that high-intensity(10-1000 W/cm 2)and low-frequency(20-100 kHz)ultrasound treatment is effective in improving beef tenderness and is an effective beef tenderization technology.The composite application of multiple meat tenderization technologies is also the future development trend of meat industry.

关 键 词：牛肉 嫩度 超声波 脉冲电场 智能拉伸 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]