摘要
宰后肌肉嫩度的变化是在多种酶的协同作用下完成的,其中一个重要部分是钙激活酶,主要论述了钙激活酶对肌肉嫩化的作用机理、钙激活酶嫩化模型、氯化钙与肉的嫩化和影响钙激活酶活性的因素等方面的内容。
The improvement in meat tenderness during post storage of carcasses were mainly caused by calpain. The main content of this paper were: the mechanism of tenderness of calpain,tenderness modeling of post mortem,effect of calcium chloride on the tenderness and influencing factor of calpain activity.
出处
《食品科技》
CAS
北大核心
2002年第9期12-15,共4页
Food Science and Technology
