| Autor: |
Songping WANG, Xueyu WANG, Xinyue YANG, Haijing LI, Xiufang XIA |
| Jazyk: |
čínština |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 43, Iss 9, Pp 423-431 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2021040166 |
| Popis: |
Tenderness is an important index to evaluate the quality of meat products, and improving the tenderness of meat products is conducive to attracting consumers to buy again. Although traditional physical tenderization technology is widely used in tenderizing processing of meat and meat products, the defect of poor online application leads to low consumer acceptance, which has promoted the research of emerging physical tenderization technologies. Among them, ultrasound as an energy-efficient, green environmental protection, strong penetration of non-thermal processing technology has been widely used in the tenderization of meat products. The theory of meat products tenderization, the main influencing factors of meat products tenderness and the basic principle of ultrasound tenderization are reviewed. The effects of ultrasound technology on tenderization of meat products are discussed from different perspectives (muscle fiber and connective tissue properties). It provides new ideas and theoretical guidance for ultrasound technology to improve the quality of meat products. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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