【摘要】 近十多年来,肉类嫩化理论及加工工艺研究一直是肉品学科中的热点之一。了解肉的嫩化机理可以更好地加速肉嫩化的过程。嫩化技术为宰后嫩化技术和宰前嫩化技术。牲畜宰前肉的嫩化如适龄牲畜在出栏前,日粮中适当加入VD3、VE,或使牲畜适当运动。综述了电刺激、钙处理、外源酶处理、机械嫩化、pH处理、高压处理、冲击波处理等影响肉类嫩度与品质的因素及嫩化的技术理论和方法。更多还原

【Abstract】 The nearly more than ten years,the meats tender theory and the processing technology research always are one of in meat discipline hotspots.Understanding the meat tender mechanism may accelerate well the meat tender processing.The tender technology includes pre-slaughter and post-slaughter technology.The pre-slaughter like in front of leaving the pen,in the date grain suitably joins VD3,VE,either causes the domestic animal suitable movement.The electricity to stimulate,calcium processing,extraneous source enzyme processing,the machinery processing,the pH processing,high-pressured processing,shock wave processing are introduced.更多还原