冲击波在肉类嫩化中的应用研究进展

Research progress on the application of shockwave to tenderize meat

肉的嫩化是肉品加工业面临的难题之一,并且随着社会的发展,传统的嫩化技术已经越来越不能满足当今消费者的需求。而冲击波作为一种低成本、高效的新型嫩化技术,在肉制品加工过程中具有巨大的应用潜力。文章概述了冲击波的嫩化机理、设备发展和应用现状,分析了影响爆炸冲击波和电生冲击波嫩化效果的因素,并预测冲击波在肉制品中的发展方向。

Tenderization of meat has always been one of the challenges faced by meat processing industries. With the development of the society, the traditional tenderization technology has become increasingly difficult to meet the needs of today′s consumers. As a low-cost, highly-efficient new tenderization technology, shockwave has a great potential for tenderizing meat products. This article outlined the mechanisms of tenderization by shockwave, reviewed the development and current application of the equipment. This paper also analyzed the factors affecting the effects of explosive shockwave and electrical shockwave on meat tenderization, and predicted the direction of developing shockwave technology in meat products. It was hoped that it could provide certain theoretical bases for applying shockwave to meat products at an industrial-scale, and developing new technologies for meat tenderization.