肉嫩度决定因子及牛肉嫩化技术研究进展

Advances of Research on Factors Affecting Meat Tenderness and Techniques for Beef Tenderization

肉的嫩度是肉品品质的首要指标,肉嫩度(特别是牛肉嫩度)的改善,多年来一直是国内外肉品科学研究的热点之一。本文从肌肉的基本结构—肌原纤维和结缔组织入手,阐述了二者影响嫩度变化的理化机制,并介绍了目前在牛肉生产中所采用的嫩化技术。

As one of the key components of meat quality, tenderness has been the focus of meat sciences for years. This review discussed the possible physical and chemical mechanisms underlying myofibrils and connective tissue on meat tenderness. The updates of techniques for beef tenderization were also introduced.