牛肉嫩化与保鲜技术研究进展

本文概述了牛肉的各种嫩化与保鲜方法,主要包括盐类处理嫩化、酶法嫩化、超声波嫩化、高压嫩化以及复合保鲜剂保鲜、涂膜保鲜和气调保鲜,并阐明了它们的作用机理,为牛肉嫩化、保鲜的进一步研究提供参考。

On the Tenderization and Preservative Methods of Beef

This paper outlines a variety of tenderization and preservative methods of beef meat, includ-ing treatment of salts, enzymatic tenderization, ultrasonic tenderization, high-pressure tenderization, as well as composite preservative preservation, film preservation and gas-preservation, and clarifies their mechanisms, providing reference for further study on the tenderization and preservation of beef meat.