| 肉的嫩化与宰后电刺激 |
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| 引用本文： | 尹忠平,夏延斌,张滨,唐道邦.肉的嫩化与宰后电刺激[J].包装与食品机械,2004,22(4):31-34. |
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| 作者姓名： | 尹忠平 夏延斌 张滨 唐道邦 |
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| 作者单位： | 湖南农业大学食品科技学院,410128;湖南农业大学食品科技学院,410128;湖南农业大学食品科技学院,410128;湖南农业大学食品科技学院,410128 |
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| 摘 要： | 本文阐述了宰后肌肉成熟和嫩化的机制,在此基础上,分析了宰后电刺激促进嫩化的机理,介绍了该领域的最新研究成果,并对电刺激在宰后嫩化中的应用进行了讨论。
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| 关 键 词： | 嫩化 电刺激 冷却肉 |
| 文章编号： | 1005-1295(2004)04-0031-04 |
| 修稿时间： | 2004年4月15日 |
Muscle Tenderization and Electrical Stimulation Early Postmortem |
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| YIN Zhong- ping et al.Muscle Tenderization and Electrical Stimulation Early Postmortem[J].Packaging and Food Machinery,2004,22(4):31-34. |
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| Authors: | YIN Zhong- ping |
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| Affiliation: | YIN Zhong- ping et al |
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| Abstract: | The mechanism of muscle conditioning and tenderization were described, and the mechanism of improving tenderness with the using of electrical stimulation was explained and latest research were introduced. Application of electrical stimulation early postmortem were discussed. |
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| Keywords: | tenderization electrical stimulation chilled meat |
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