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电刺激在冷却羊肉加工中的应用 被引量:5

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摘要 冷却羊肉在加工过程易发生冷收缩,从而导致肉品质严重下降,影响后续加工。为避免冷收缩就必须使肉尽快进入尸僵状态,将肌肉的pH迅速降至6以下。目前国外常用加速成熟的方法——电刺激取得了不错的效果,着重介绍电刺激的机理、研究动态以及发展趋势。
出处 《肉类工业》 2004年第5期16-18,共3页 Meat Industry
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