摘要
目前，西式清真牛肉制品在加工过程中普遍采用鸡皮作为脂肪，鸡皮腥味较大，影响牛肉原有风味。牛脂肪是牛屠宰的副产品，由于具有膻味、适口性差和难消化吸收等缺点，在牛肉制品的加工中一直较少利用。
同被引文献18
-
1GARRIGA M,GREBOL N,AYMERICH M T. Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life[J].Innovative Food Science &Emerging Technologies,2004,(4):451-457.
-
2CARLEZ A,ROSEC J P,RICHARD N. Bacterial growth during chilled storage of pressure-treated minced meat[J].LWT-FOOD SCIENCE AND TECHNOLOGY,1994,(1):48-54.
-
3RAMIREZ-SUAREZ J C,MORRISSEY M T. Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle[J].Innovative Food Science & Emerging Technologies,2006,(1):19-27.
-
4HOMMA N,IKEUCHI Y,SUZUKI A. Levels of calpain and calpastatin in meat subjected to high pressure[J].Meat Science,1995,(3):251-260.
-
5HUGAS M,GARRIGA M,MONFORT J M. New mild technologies in meat processing:high pressure as a model technology[J].Meat Science,2002,(3):359-371.doi:10.1016/S0309-1740(02)00122-5.
-
6FEMANDEZ P P,SANZ P D,MOLINA-GARCIA A D. Conventional freezing plus high pressure-low temperature treatment:physical properties,microbial quality and storage stability of beef meat[J].Meat Science,2007,(4):616-625.
-
7SIKES A L,TOBIN A B,TUME R K. Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters[J].Innovative Food Science & Emerging Technologies,2009,(4):405-412.
-
8IWASAKI T,NOSHIROYA K,SAITOH N. Studies of the effect of hydrostatic pressure pretreatment on thermal gelation of chicken myofibrils and pork meat patty[J].Food Chemistry,2006,(3):474-483.
-
9CHEFTEL J C,CULIOLI J. Effects of high pressure on meat:a review[J].Meat Science,1997,(3):211-236.
-
10SUN X D,HOLLEY R A. High hydrostatic pressure effects on the texture of meat and meat products[J].Journal of Food Science,2010,(1):17-23.
二级引证文献2
-
1胡静,王猛,周文利,沈梦琪,龄南.超高压技术在食品工业中的应用[J].中国乳业,2020(8):63-66. 被引量：12
-
2蔡雪梅,白婷,张婧,乔明锋,王永江,赵静,范文教.基于营养与智能感官分析市售川味香肠蒸制前后品质差异[J].肉类研究,2023,37(12):23-31. 被引量：3
-
1牛肉香肠中的一种添加剂——普通豆粉[J].中外食品加工技术,2003(5):62-62.
-
2赵冰,李素,戚彪,陈文华,李家鹏,曲超,艾婷,乔晓玲.索氏提取-固相萃取-高效液相色谱法检测烟熏肉制品中苯并(a)芘[J].肉类研究,2013,27(11):30-32. 被引量：3
-
3王站红,李树强,王奎明.改进牛肉香肠质地的添加剂——Nisin[J].食品研究与开发,2002,23(2):71-73. 被引量：2
-
4牛肉香肠的制作[J].中国畜禽种业,2005,0(1):22-22.
-
5贾君.牛肉发酵香肠的研究[J].食品科技,2003,28(z1):267-270. 被引量：1
-
6贾君.牛肉发酵香肠的研究[J].食品与机械,2005,21(5):57-59. 被引量：6
-
7朱彤.清真牛肉香肠的研制[J].农家参谋,2012(1):27-27.
-
8郑坚强,司俊玲.牛肉香肠的加工工艺[J].肉类研究,2005,19(11):43-45. 被引量：7
-
9李艳青,于长青.利用乳酸菌发酵生产低硝牛肉香肠的研究[J].食品科技,2008,33(4):67-69. 被引量：4
-
10苟锐锋,柴沙驼,高丹,王树林.牦牛肉及脂肪中β-胡萝卜素含量测定[J].食品研究与开发,2014,35(22):82-86. 被引量：3
