| 肉类嫩化技术研究 |
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| 引用本文： | 李增利. 肉类嫩化技术研究[J]. 食品研究与开发, 2006, 27(11): 195-198 |
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| 作者姓名： | 李增利 |
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| 作者单位： | 江苏科技大学南徐学院食品与环境系,江苏,镇江,212004 |
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| 摘 要： | 改善肉类嫩度和减少各种肉类嫩度变化的措施己引起人们的日益关注，在许多国家这些措施已经被有效的应用于肉类工业。综述了肉类尸僵、成熟、嫩化机理、电刺激、钙处理、外源酶处理、机械嫩化、pH处理、高压处理、冲击波处理等影响肉类嫩度与品质的因素及嫩化的技术理论和方法。
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| 关 键 词： | 肉类 嫩化 成熟 电刺激 高压处理 冲击波处理 |
| 收稿时间： | 2006-08-12 |
| 修稿时间： | 2006-08-12 |
RESEARCHING PROGRESS OF TECHNIQUES FOR IMPROVING MEAT TENDERNESS |
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| LI Zeng-li. RESEARCHING PROGRESS OF TECHNIQUES FOR IMPROVING MEAT TENDERNESS[J]. Food Research and Developent, 2006, 27(11): 195-198 |
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| Authors: | LI Zeng-li |
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| Affiliation: | Dept. of Food and Environment, Nanxu College, Jiangsu University of Science and Technology, Zhenjiang 212004, Jiangsu, China |
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| Abstract: | Methods for improving tenderness and reduce the yariation in tenderness of meat have been given increasing attention and have been successfully implemented in the meat industry in many countries. Rigor morris, ageing, tenderization mechanism, pulsed electrical current-termed electrical stimulation, calcium chloride processing, exotic proteinase processing, stretching techniques, pH control processing, high pressure process, hydrodynamic shock waves process etc., were reviewed. |
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| Keywords: | meat tenderization ageing electric stimulation high pressure process hydrodynamic shock waves process |
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