【摘要】 主要论述乳酸在生鲜牛肉加工中的作用,其中胴体减菌作用、保鲜作用、护色作用、嫩化作用得到重点的阐述。希望为冷鲜牛肉的生产、品质的改善提供理论依据和技术支持。更多还原

【Abstract】 The application of lactic acid in processing of fresh beef was briefly discussed,especially in bacteria decrease,preservation,color protection and tenderization.It aimed to provide a theory basis and technique support for the quality control during slaughter and processing of fresh beef.更多还原