影响低温火腿肉嫩度因素的研究

Study on Factors Influencing the Tenderness of Low Temperature Ham

嫩度是衡量低温火腿肉品质的重要感官指标。通过试验研究确定影响低温火腿肉色泽的主要因素是肉的选择及其比例结构、杀菌温度、是否加入磷酸盐、氯化钙、淀粉等,其中一个因素发生变化,肉的嫩度有相应的改变。

The tenderness is an important organic indicator of ham quality produced at low temperature.The study shows the main factors that affect the tenderness of ham are the proportions of different kinds of meats,the sterilization temperature,the concentration of the added Calcium Chloride, starch and phosphat.If one of these factors changed,the tenderness of the produced ham will also be affected correlatively.