摘要
近年来,肉类嫩化技术一直是肉品学科中的热点之一。了解肉的嫩化机理可以更好地加速肉嫩化的过程。本文主要对肉类产品宰后嫩化技术的种类及影响肉类嫩度的因素进行了综述。
In recent years, the meat tenderizing technology has been one of the hot subjects. To understand the meat tender mechanism to better accelerate the tender process. In this paper, the type of post-mortem tender technology and the impact factors of meat tenderness are reviewed.
出处
《肉类研究》
2010年第2期15-17,共3页
Meat Research
关键词
肉类嫩化
方法
宰后
影响因素
meat tenderizing, methods, post-mortem, influencing factor
