肉类嫩度的影响因素及盐类嫩化牛肉技术研究进展-《中国调味品》

文章信息/Info

Title:: Influencing Factors of Meat Tenderness and Research Progress of Salt Tenderizing Beef Technology

摘要:: 肌原纤维的结构状态和内源嫩化酶的生物状态都是改善肉类嫩度的主要影响因素，大量研究表明，盐类能够有效提高牛肉嫩度及其食用品质，且该嫩化方法提高牛肉保水性的同时，能够降低嫩化成本。本文综述了肉类嫩度的主要影响因素及其机理、盐类嫩化技术的相关机理以及国内外应用盐类嫩化牛肉的相关研究进展，为牛肉嫩化技术及其机理研究提供一定的理论基础。

Abstract:: Both the structural state of myofibrils and the biological state of endogenous tenderizing enzymes are the main factors affecting meat tenderness. A large number of studies have shown that salt can effectively improve beef tenderness and eating quality, and the tenderization method improves While beef retains water, it can reduce tenderization costs. This article reviews the main influencing factors and mechanisms of meat tenderness, the related mechanism of salt tenderization technology, and the related research progress of the application of salt tenderization beef at home and abroad, providing a certain level for beef tenderization technology and its mechanism research The theoretical basis.