羊肉嫩化技术及其机理的研究进展

Research progress in the technology and the mechanism of mutton tenderization

综述了近年来羊肉加工中的嫩化技术及其机理的研究现状,详细分析了羊肉的酶解嫩化法、CaCl2液注射嫩化法、超高压嫩化法、超声波嫩化法和电刺激嫩化法的研究现状及其嫩化机理,提出了羊肉嫩化研究应用中存在的问题和研究发展方向,对羊肉生产加工具有一定的指导作用。

This manuscript reviewed the current research progress of the technologies and mechanism of mutton tenderness during the processing ,and analyzed the technologies on improving tenderness using enzyme, injecting calcium chloride solution, ultra- high pressure treatment, ultrasonic, electrical stimulation, and respectively introduced the mechanism in detail. Finally, this paper discussed the problems existed in the applications and looked forward to the direction of the development, which may play a guilding role in the production process of mutton.