Research progress on new beef tenderization technology
JI Xianqiu1, LUO Xin1, ZHU Lixian1, LIANG Rongrong1, CHEN Xue1, HAN Mingshan2, ZHANG Wenhua3, ZHANG Yimin1*
1(Shandong Agricultural University, Tai’an 271018, China) 2(Tongliao Station of China Agriculture Research System (Beef), Tongliao 028100, China) 3(Zhongwei Station of China Agriculture Research System (Beef), Zhongwei 755000, China)
Abstract: Tenderness is a key indicatorfor evaluating beef quality, which directly affects purchasing decision of consumers.Hence, how to improve beef tenderness has always been the focus of meat research.With the development of science and technology, new technologies of meat tenderization continue to emerge.At present, the newly introduced technologies, such as smartstretch, ultrasound, pulsed electric field, have received extensively attention in the field of beef production.Therefore, based on the recent research results, this paper summarized the tenderization principle, tenderization effectiveness and application prospects of the above three technologies, and found that high-intensity (10-1 000 W/cm2) and low-frequency (20-100 kHz) ultrasound treatment is effective in improving beef tenderness and is an effective beef tenderization technology.The composite application of multiple meat tenderization technologies is also the future development trend of meat industry.
季现秋,罗欣,朱立贤,等. 新型牛肉嫩化技术研究进展[J]. 食品与发酵工业, 2021, 47(1): 327-333.
JI Xianqiu,LUO Xin,ZHU Lixian,et al. Research progress on new beef tenderization technology[J]. Food and Fermentation Industries, 2021, 47(1): 327-333.
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2021, Vol. 47 
