超声波联合处理改善牛肉嫩度的研究进展

Advances in Research on Improving Beef Tenderness by Ultrasonic Combined Treatment

中文关键词: 牛肉  嫩度  超声波  联合处理

英文关键词: beef  tenderness  ultrasonic  joint processing

中文摘要:

      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，提高牛肉品质，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，以期超声波技术更好地在肉品生产加工上应用提供参考依据。

英文摘要:

      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.