机械工程

• 嫩化

  This article summarizes the research methods for the tenderization of meat, including sense analysis, physical indicator analysis, biochemical indicator analysis and histology analysis.

  对目前肉嫩化效果的研究方法，包括感官分析法、物理性指标分析法、生化指标分析法以及组织学分析法等4种方法作一介绍。

食品科学技术

• 嫩化

  CaCl2 injection or papain soaking could promote the degradation of actin, myosin and myomesin. The samples treated with 0.3 mol/L CaCl2 or 0.002g/100mL papain exhibited the maximum MFI, the highest collagen protein content and minimum cooking loss, indicating perfect tenderization.

  在0.3mol/L CaCl2或0.002g/100mL木瓜蛋白酶处理时，处理组的肌原纤维小片化指数和胶原蛋白的含量达到最大，蒸煮损失最小，表现出最佳的嫩化效果。