Abstract：In the present study ,tenderizing treatment was applied to beef with the proteinase from pineapple ,CaCl2 polyphosphates,and through L9(33) experiment ,for developing a better tenderiz ing method .
马美湖； 王刚； 唐晓峰；. 牛肉嫩化技术的初步研究[J]. 肉类研究, 1999, 13(4): 18-21 https://doi.org/10.7506/rlyj1001-8123-199904007
Ma Meihu. A Preliminary Study on the Tenderizing Technology for Beef. Meat Research, 1999, 13(4): 18-21 https://doi.org/10.7506/rlyj1001-8123-199904007
1999, Vol. 13 
