| 牛肉嫩度的改善措施 |
| |
| 引用本文： | 赵改名,王艳玲,朱河水.牛肉嫩度的改善措施[J].中国牛业科学,2000,26(3):47-52. |
| |
| 作者姓名： | 赵改名 王艳玲 朱河水 |
| |
| 作者单位： | 河南农业大学,郑州,450002 |
| |
| 摘 要： | 本文较为详细地从科学成熟处理，电刺激嫩化处理、ＣａＣｌ２嫩化处理、外源蛋白酶嫩化处理，冷冻嫩化处理，嫩斩和吊挂处理，ＮａＨＣＯ３或Ｎａ２ＣＯ３嫩化处理、水震波嫩化处理，选种选育、适时屠宰，使用添加剂等方面阐述了改善牛肉嫩度的措施。
|
| 关 键 词： | 牛肉 嫩度 嫩化处理 品质 电刺激 外源蛋白酶 |
| 修稿时间： | 1999-12-17 |
Beef Tenderness Improvement Measures |
| |
| ZHAO Gai-ming,WANG Yan-ling,ZHU He-shui.Beef Tenderness Improvement Measures[J].China Cattle Science,2000,26(3):47-52. |
| |
| Authors: | ZHAO Gai-ming WANG Yan-ling ZHU He-shui |
| |
| Abstract: | Measures for improving beef tenderness, such as scientific maturization, electric stimulation, calcium chloride processing, exotic proteinase processing, freezing, tendercut and hanging processing, NaHCO3 and NaCO3 processing, hydrodyne processing, breeding and selection, slaughtering at proper time, and feed additive utilization etc , were elucidated in the review |
| |
| Keywords: | Beef Tenderness Tenderization |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
