| 超声波联合处理改善牛肉嫩度的研究进展 |
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| 引用本文： | 邵建航,昝林森. 超声波联合处理改善牛肉嫩度的研究进展[J]. 中国牛业科学, 2019, 45(6): 59-61 |
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| 作者姓名： | 邵建航 昝林森 |
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| 作者单位： | 西北农林科技大学动物科技学院,陕西杨凌712100;西北农林科技大学动物科技学院,陕西杨凌712100;国家肉牛改良中心,陕西杨凌712100 |
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| 基金项目： | 国家重点研发计划项目（2018YFD0501700）；国家肉牛牦牛产业技术体系建设项目（CARS-37）；陕西省农业科技创新转化项目（NYKJ-2018-YL09） |
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| 摘 要： | 近年来,牛肉消费量逐年上涨,高端牛肉产品走向人民生活。为提高牛肉质量和牛肉品质,超声波技术在牛肉加工中开始应用。本文通过对超声波在牛肉嫩化方面,结合化学嫩化方法联合处理分析总结,以期为超声波技术更好地在肉品生产加工上应用提供参考依据。
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| 关 键 词： | 牛肉 嫩度 超声波 联合处理 |
Advances in Research on Improving Beef Tenderness by Ultrasonic Combined Treatment |
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| SHAO Jian-hang and ZAN Lin-sen. Advances in Research on Improving Beef Tenderness by Ultrasonic Combined Treatment[J]. China Cattle Science, 2019, 45(6): 59-61 |
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| Authors: | SHAO Jian-hang and ZAN Lin-sen |
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| Affiliation: | College of Animal Science and Technology,Northwest A&F University,Yangling,Shaanxi 712100 and College of Animal Science and Technology,Northwest A&F University,Yangling,Shaanxi 712100;National Beef Cattle Improvement Center,Yangling,Shaanxi 712100 |
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| Abstract: | In recent years, beef consumption has increased year by year, and high-end beef products have gone to people''s lives. In order to improve the quality of beef, ultrasonic technology has begun to be applied in beef processing. This paper provided a reference for the application of ultrasonic technology in meat production and processing by analyzing and summarizing the ultrasonic treatment of beef in the tenderization of beef in combining with the chemical tenderization method. |
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| Keywords: | beef tenderness ultrasonic joint processing |
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