A Study on the Improvement of Beef Jerk's Tenderness by Different Methods of Tenkerisation
Jin Yanxi;Hu Tiejun;Lou Chengxiang
*Wuxi University of Light Industry,Wuxi 214036; ** University of Agriculture & Animal Science of PLA,Changchun,130062; Northeast Agricultural Uvniversity,Harbin 150030
Abstract：Three methods of tenderisation,electrical stimulation,injection of tenderisation agent and tumdling were compared on the tenderness of the beef jerk.The effective order of improvememt of tenderness by mechanical and histological properties test was tumbling,electrical stimulation and injection of tenderisation agent.
晋艳曦；胡铁军；骆承痒. 不同方法对牛肉干嫩化效果的研究[J]. 肉类研究, 1999, 13(1): 22-25.
Jin Yanxi;Hu Tiejun;Lou Chengxiang. A Study on the Improvement of Beef Jerk's Tenderness by Different Methods of Tenkerisation. Meat Research, 1999, 13(1): 22-25.
1999, Vol. 13 
