摘要
本文较为详细地从科学成熟处理 ,电刺激嫩化处理、Ca Cl2 嫩化处理、外源蛋白酶嫩化处理 ,冷冻嫩化处理 ,嫩斩和吊挂处理 ,Na HCO3或 Na2 CO3嫩化处理、水震波嫩化处理 ,选种选育、适时屠宰 ,使用添加剂等方面阐述了改善牛肉嫩度的措施。
Measures for improving beef tenderness, such as scientific maturization, electric stimulation, calcium chloride processing, exotic proteinase processing, freezing, tendercut and hanging processing, NaHCO3 and NaCO3 processing, hydrodyne processing, breeding and selection, slaughtering at proper time, and feed additive utilization etc , were elucidated in the review \;
出处
《黄牛杂志》
2000年第3期47-52,共6页
Journal of Yellow Cattle Science
