Abstract: Tenderization of meat has always been one of the challenges faced by meat processing industries. With the development of the society, the traditional tenderization technology has become increasingly difficult to meet the needs of today′s consumers. As a low-cost, highly-efficient new tenderization technology, shockwave has a great potential for tenderizing meat products. This article outlined the mechanisms of tenderization by shockwave, reviewed the development and current application of the equipment. This paper also analyzed the factors affecting the effects of explosive shockwave and electrical shockwave on meat tenderization, and predicted the direction of developing shockwave technology in meat products. It was hoped that it could provide certain theoretical bases for applying shockwave to meat products at an industrial-scale, and developing new technologies for meat tenderization.
曾令英,贺稚非,李洪军. 冲击波在肉类嫩化中的应用研究进展[J]. 食品与发酵工业, 2019, 45(5): 259-265.
ZENG Lingying,HE Zhifei,LI Hongjun. Research progress on the application of shockwave to tenderize meat[J]. Food and Fermentation Industries, 2019, 45(5): 259-265.
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