肉嫩度决定因子及牛肉嫩化技术研究进展

Scientia Agricultura Sinica ›› 2007, Vol. 40 ›› Issue (12): 2835-2841 .

• HORTICULTURE • Previous Articles Next Articles

Advances of the researches on the factors affecting meat tenderness and techniques for beef tenderization

中国农业科学院农业质量标准与检测技术研究所

Received:2006-08-24 Revised:2007-02-06 Online:2007-12-10 Published:2007-12-10

Abstract

Abstract: As one of the key components of meat quality, tenderness has been the focus of meat sciences for years. This review discussed the possible physical and chemical mechanisms underling myofibrils and connective tissue on meat tenderness. The updates of techniques for beef tenderization were also introduced.

Key words: meat tenderness, myofibrils, connective tissue, beef tenderization

. Advances of the researches on the factors affecting meat tenderness and techniques for beef tenderization[J].Scientia Agricultura Sinica, 2007, 40(12): 2835-2841 .

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