肉嫩度决定因子及牛肉嫩化技术研究进展

被引：46

作者：

汤晓艳 ^{[1
]}

周光宏 ^{[2
]}

徐幸莲 ^{[2
]}

杨曙明 ^{[1
]}

钱永忠 ^{[1
]}

叶志华 ^{[1
]}

机构：

[1] 中国农业科学院农业质量标准与检测技术研究所

[2] 南京农业大学农业部农畜产品加工与质量控制重点开放实验室

来源：

中国农业科学 | 2007年 / 12期

关键词：

肉的嫩度; 肌原纤维; 结缔组织; 牛肉嫩化;

D O I：

暂无

中图分类号：

TS251.1 [基础科学];

学科分类号：

摘要：

肉的嫩度是肉品品质的首要指标,肉嫩度(特别是牛肉嫩度)的改善,多年来一直是国内外肉品科学研究的热点之一。本文从肌肉的基本结构—肌原纤维和结缔组织入手,阐述了二者影响嫩度变化的理化机制,并介绍了目前在牛肉生产中所采用的嫩化技术。

引用

页码：2835 / 2841

页数：7

共 17 条

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