肉品的嫩化机制、方法及其影响因素

中国农学通报 ›› 2008, Vol. 24 ›› Issue (9): 94-98.

肉品的嫩化机制、方法及其影响因素

王晓华,曹恺,甘泉,谷大海,黄启超

收稿日期:2008-05-04 修回日期:2008-06-18 出版日期:2008-09-05 发布日期:2008-09-05

The Impact Factors, Methods and Mechanism of the Tenderization
in Animal Skeletal Muscle

Wang Xiaohua, Cao Kai, Gan Quan,Gu Dahai, Huang Qichao

Received:2008-05-04 Revised:2008-06-18 Online:2008-09-05 Published:2008-09-05

摘要/Abstract

摘要： 肉品嫩度是肉的主要食用品质之一，它是消费者评判肉质优劣的最常用指标。由肌肉转变为可食性肉，到最后的嫩化成熟是一个复杂过程。宰后肉类的后期成熟和嫩化处理，是改善肉品嫩度的关键环节。该文主要阐述了影响肉嫩度的因素（宰前和宰后因素）、嫩化方法以及嫩化机制（如：电刺激、盐类、酶法、有机酸、超声波、高压和吊挂拉伸等），为肉制品加工企业品质改良提供理论支持。

中图分类号:

TS251.1

王晓华,曹恺,甘泉,谷大海,黄启超. 肉品的嫩化机制、方法及其影响因素[J]. 中国农学通报, 2008, 24(9): 94-98.

Wang Xiaohua, Cao Kai, Gan Quan,Gu Dahai, Huang Qichao. The Impact Factors, Methods and Mechanism of the Tenderization
in Animal Skeletal Muscle[J]. Chinese Agricultural Science Bulletin, 2008, 24(9): 94-98.

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