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。
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.
出处
《食品研究与开发》
CAS
北大核心
2006年第11期195-198,共4页
Food Research and Development
关键词
肉类
嫩化
成热
电刺激
高压处理
冲击波处理
meat
tenderization
ageing
electric stimulation
high pressure process
hydrodynamic shock waves process
