摘要
冷却肉又称冷鲜肉,冷却肉保持了肉品原有的组织结构和天然成分,营养破坏少,冷却牛肉制品具有脆软、可口、鲜嫩、风味佳、营养损失小等优点。本文综述了我国冷却牛肉的发展现状,冷却牛肉的嫩化方法及冷却牛肉的保鲜方法。
Chilled meat keeps native organizational structure and innate component. Chilledbeef has the advantage of deliciousness, freshness, high nutrition and so on. This article summarized the current situation, tenderizing and preservation of chilled beef.
出处
《肉类研究》
2008年第11期53-55,共3页
Meat Research
关键词
冷却肉
嫩化
保鲜
chilled meat
tenderizing
preservation
