摘要
以牛肉为材料,研究不同嫩化剂及重组等处理对牛肉产品持水力值、pH值及色泽等指标变化的影响,以阐明牛肉嫩化机理,寻找适于牛肉生产的嫩化方法和最佳化学物质组合,确定牛肉的最佳加工工艺,试验将苹果梨汁、菠萝液及CaCl2相比较,研究其嫩化作用的关系.
Beef were used to study different agents and the reorganization of the tender, and so on a hydraulic value of beef products, pH and color, and other indicators of change, seeks to clarify the mechanism of tender beef, to find suitable methool for the production of beef tender method and best combination of chemical substances to determine the best beef processing technology. This test from apple pear juice, pineapple juice and CaCl2 look at the role of the tender relationship.
出处
《延边大学农学学报》
2008年第4期280-285,共6页
Agricultural Science Journal of Yanbian University
基金
吉林省科技厅项目(吉科合字第20040202-4-3)
关键词
重组
牛肉
嫩化
reorganization
beef
tender
