Food and Fermentation Industries >

2021 , Vol. 47 >Issue 1: 327 - 333

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024809

Research progress on new beef tenderization technology

  • JI Xianqiu ,
  • LUO Xin ,
  • ZHU Lixian ,
  • LIANG Rongrong ,
  • CHEN Xue ,
  • HAN Mingshan ,
  • ZHANG Wenhua ,
  • ZHANG Yimin
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  • 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)

Received date: 2020-06-19

  Revised date: 2020-07-20

  Online published: 2021-02-03

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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.

Key words： beef; tenderness; ultrasound; pulsed electric field; smartstretch

Cite this article

JI Xianqiu , LUO Xin , ZHU Lixian , LIANG Rongrong , CHEN Xue , HAN Mingshan , ZHANG Wenhua , ZHANG Yimin . Research progress on new beef tenderization technology[J]. Food and Fermentation Industries, 2021 , 47(1) : 327 -333 . DOI: 10.13995/j.cnki.11-1802/ts.024809

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