【摘要】 采用５个不同档次的交直流脉冲电压对屠杀后的骆驼、马、羊肌肉实施３ｍｉｎ的电刺激处理，这一处理可避免肌肉的冷收缩，增加食肉的嫩度，同时考虑到产品质量，对氨基酸的含量进行了分析，得知氨基酸含量变化不大，电刺激对其氨基酸含量没有造成影响。更多还原

【Abstract】 Five voltages of AC and DC pulseating were used to treat the muscles ofcamel,horse and sheep for 3 minutes under electrical stimulation in order to reduce thecool contract of the muscles and increase the tenderness of the meats.To check the meatquality,the amino acids in the meat wore analysed.The change in amino acid content isvery small更多还原