超声波在肉品加工中应用研究

Study on the Application of Ultrasound in Meat Processing

肉品产业目前已经发展成为我国食品行业的第一大产业,有效满足了人们对高品质肉类的需求。随着人们对食品安全重视程度的不断提高,人们对肉品加工也越来越关注。超声波处理属于绿色非热物理肉品加工技术,在肉品加工中开始普遍应用,可以在保障肉品品质的情况下,有效提高肉品加工效率,对于肉品企业的发展具有重要作用。本文重点对超声波处理在肉品嫩化及肉品加工单元中的应用、对肉品营养成分以及微生物发酵的影响进行了分析,以期为肉品加工过程中超声波的应用提供借鉴。

Meat industry has now developed into the largest industry in China’s food industry, effectively meeting people’s demand for high-quality meat. With the increasing emphasis on food health and safety, people pay more and more attention to meat processing. Ultrasound is a green non-thermal physical meat processing technology, which has been widely used in meat processing. It can effectively improve the efficiency of meat processing under the condition of guaranteeing meat quality. Therefore, it plays an important role in the development of meat enterprises. This paper focusedon the application of ultrasound in meat tenderization, the application in meat processing unit and the effect on meat nutrition and microbial fermentation, in order to provide reference for the application of ultrasound in meat processing.