牛肉的营养价值及牛肉嫩化技术的研究进展

Research progress on tenderizing technology of beef and nutritive value of beef

介绍了牛肉的营养价值特点,以及影响牛肉嫩化程度的因素,重点介绍了牛肉嫩化的物理方法、化学方法和生物方法,并对其未来发展前景做了简要分析,目的是为牛肉的研究、加工和利用提供理论依据。

The nutritive value of beef and the factors affecting the tenderizing degree of beef were introduced. The physical method, chemical method and biological methods of tenderization of beef were mainly introduced. The future development prospect was briefly analyzed, and it provided a theoretical basis for the study, processing and utilization of beef.