新型滚揉技术在肉制品加工中应用的研究进展

滚揉技术在肉制品加工过程中被广泛应用，尤其在嫩化原料肉、提升腌制效率、降低蒸煮损失、改善产品品质等方面发挥出重要的作用。然而，常规滚揉技术在实际应用中会受到多种因素（如温度、时间、转速、方式、真空度等）的影响，从而使产品的品质不同。随着新型食品加工技术的出现，将新型食品加工技术与传统滚揉技术相结合，能够大幅度提高滚揉技术在肉类加工中的应用效率。本文基于前人的研究，系统综述了新型加工技术与传统滚揉技术的交叉融合，以及新型滚揉腌制技术在肉类加工中的应用，以期对新型滚揉腌制技术的应用和发展提供理论和技术指导。

Progress in the Application of New Tumbling Technologies in Meat Processing

Tumbling technology is widely used in the processing of meat products, which plays an important role in tenderizing raw meat, improving curing efficiency, reducing cooking losses, and improving product quality. However, the application of conventional tumbling technology is affected by many factors (such as temperature, time, speed, method, and vacuum degree), thereby affecting product quality. With the emergence of new food processing technologies, their combination with traditional tumbling technology can improve the application efficiency of tumbling in meat processing. Based on previous studies, this article systematically reviews the integration of new food processing technologies and traditional tumbling technology, as well as the application of new tumbling technologies in meat processing, which will hopefully provide theoretical and technical guidance for the application and development of new tumbling technologies.