肉品的嫩化机制、方法及其影响因素

肉品嫩度是肉的主要食用品质之一，它是消费者评判肉质优劣的最常用指标。由肌肉转变为可食性肉，到最后的嫩化成熟是一个复杂过程。宰后肉类的后期成熟和嫩化处理，是改善肉品嫩度的关键环节。该文主要阐述了影响肉嫩度的因素（宰前和宰后因素）、嫩化方法以及嫩化机制（如：电刺激、盐类、酶法、有机酸、超声波、高压和吊挂拉伸等），为肉制品加工企业品质改良提供理论支持。

The Impact Factors, Methods and Mechanism of the Tenderization in Animal Skeletal Muscle

The tenderness is main palatability of meat and index used to judge the meat quality. It is complex process that the muscle change to meat. It is key link to improve the quality of meat (especially tenderness) what the tender treatment and late maturity of postmortem animal skeletal muscle. This paper describes the impact factors of tenderization (previous-and post-mortem) and the Mechanism of tenderization (organic acids, electrical stimulation, salts, enzyme, ultrasonic, high pressure and stretch) in postmortem animal skeletal muscle.