Position: Home > Articles > Accelerated Processing to Improve the Ageing Response of Meat
MEAT RESEARCH
2000,4
(4)
14-17
加速胴体成熟的技术
作 者：
朱燕;罗欣;王海燕
单 位：
山东农业大学食品科学系
关键词：
快速成熟;冷收缩;延缓冷却;高温成熟;电刺激;胴体;嫩度
摘 要：
本文综述了肉类加工中常用的几种提高肉嫩度、加速胴体成熟的技术和方法 ,同时还从尸僵发生时的生化和生理变化及其肌原纤维小片的基础上对肉的成熟原因进行了分析 ,以期指导肉类生产。
译 名：
Accelerated Processing to Improve the Ageing Response of Meat
作 者：
Zhuyan Luoxin Wanghaiyan
关键词：
rapid ageing;cold shorten;delay cooling;high temperature ageing;electric stimulation
摘 要：
In this article,several technologies accelerating processing and improving the ageing response of meat were introduced.At the same time,the reasons for ageing based on the biochemisty and biophysics involved in rigor onset and myofiberillar fragmentation were discussed.Recommendations are given for the correct implementation in accelerated processing in meat industry practice.
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