| 冷却方式和电刺激对牛肉品质的影响 |
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| 引用本文： | 胡鹏,王守经,杜方岭.冷却方式和电刺激对牛肉品质的影响[J].中国食物与营养,2010(6):20-23. |
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| 作者姓名： | 胡鹏 王守经 杜方岭 |
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| 作者单位： | 山东省农业科学院农产品研究所,济南,250100 |
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| 摘 要： | 肉的嫩度是肉最重要的食用品质,它决定了肉的商品属性。动物宰前、宰后24h内的技术处理决定了肉的嫩度。本文主要综述了对牛屠宰后的处理方式如冷却方式、电刺激处理等对牛肉嫩度的影响。
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| 关 键 词： | 电刺激 冷却方式 牛肉 嫩度 |
Effects of Cooling Methods and Electrical Stimulation on the Qulity of Beef |
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| HU Peng,WANG Shou-jing,DU Fang-ling.Effects of Cooling Methods and Electrical Stimulation on the Qulity of Beef[J].Food and Nutrition in China,2010(6):20-23. |
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| Authors: | HU Peng WANG Shou-jing DU Fang-ling |
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| Affiliation: | (Institute of agricultural product,Shandong Academy of Agricultural Sciences,Jinan,250100) |
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| Abstract: | Meat tenderness was the most important quality which determined the commercial value of meat products.Antemortem treatments and technological treatments within the first 24h post mortem had a great effect on meat tenderness.The processing modes after slaughter such as chilling system and electrical stimulation on meat tenderization was discussed. |
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| Keywords: | Cooling Methods Electrical Stimulation Beef Tenderness |
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