Research Progress in Modern Hot Deboning Technology
SUN Zhi-chang;LI Yong-peng;ZHAO Hui-ping;YU Qun-li;SUN Bao-zhong
1. Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China；
2. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
Abstract：This article describes the characteristics of modern hot deboning technology and meat tenderization process in hot
deboning, and introduces research progresses in international hot deboning and meat aging field and summarizes the development
of the filed. Meanwhile, a suggestion that electric stimulation and other methods should be introduced into the field to improve
meat quality is put forward.
孙志昶；李永鹏；赵会平；余群力；孙宝忠. 现代化热剔骨工艺研究进展[J]. 肉类研究, 2011, 25(2): 39-41.
SUN Zhi-chang;LI Yong-peng;ZHAO Hui-ping;YU Qun-li;SUN Bao-zhong. Research Progress in Modern Hot Deboning Technology. Meat Research, 2011, 25(2): 39-41.
2011, Vol. 25 
