| 肉类嫩化研究现状与发展趋势 |
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| 引用本文： | 陈永强.肉类嫩化研究现状与发展趋势[J].肉类研究,2008(5). |
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| 作者姓名： | 陈永强 |
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| 作者单位： | 西南大学食品科学学院,重庆,400716 |
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| 摘 要： | 肉的嫩度严重影响肉的消费,使肉嫩化的研究很有必要。本文主要综述了肉类嫩化的机理、影响肉嫩度的因素和肉嫩化的方法。同时还简单提及了肉类嫩化的发展趋势。
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| 关 键 词： | 肉嫩 化 机理 |
The Status Quo and Development Trend of Meat Tenderization |
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| Chen Yong-qiang.The Status Quo and Development Trend of Meat Tenderization[J].Meat Research,2008(5). |
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| Authors: | Chen Yong-qiang |
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| Affiliation: | Chen Yong-qiang (Department of Food; Southwest University; Chongqing 400716; China); |
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| Abstract: | The consumption of meat were impacted by tenderness seriously,therefore it’s essential to study on meat tenderization.The mechanism of meat tenderization influence on meat tenderness and methods of meat tenderization were reviewed in this paper.At the same time,the developmental tendencies were involved in simply. |
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| Keywords: | Meat Tenderization Mechanism |
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