摘要
主要论述乳酸在生鲜牛肉加工中的作用,其中胴体减菌作用、保鲜作用、护色作用、嫩化作用得到重点的阐述。希望为冷鲜牛肉的生产、品质的改善提供理论依据和技术支持。
The application of lactic acid in processing of fresh beef was briefly discussed, especially in bacteria decrease, preservation, color protection and tenderization. It aimed to provide a theory basis and technique support for the quality control during slaughter and processing of fresh beef.
出处
《肉类工业》
2012年第6期38-40,共3页
Meat Industry
关键词
乳酸
生鲜牛肉
应用
lactic acid
fresh beef
application
