Welcome to Chinese Agricultural Science Bulletin,

Chinese Agricultural Science Bulletin ›› 2008, Vol. 24 ›› Issue (9): 94-98.

• 食品科学 • Previous Articles     Next Articles

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

Abstract: The tenderness is main palatability of meat and index used to judge the meat quality. It is complex process that the muscle change to meat. It is key link to improve the quality of meat (especially tenderness) what the tender treatment and late maturity of postmortem animal skeletal muscle. This paper describes the impact factors of tenderization (previous-and post-mortem) and the Mechanism of tenderization (organic acids, electrical stimulation, salts, enzyme, ultrasonic, high pressure and stretch) in postmortem animal skeletal muscle.

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