Abstract：The research is about the using conditions and tenderize effects of the phosphate on the dry meat slice。First single factor experiment was did to get the best concentration and time range for the optimal tenderize effect. Then we used the central composite design theory to do the orthogonal experiment, which got the optimal collocation for us when use the compound phosphate, at last we got the optimal concentration of the compound phosphate. Results show that: SPP,STP and SHMP all can obviously improve the tenderness of the dry meat slice, and the effect of the order is just like this: STP >SPP >SHMP. Through the response surface method we get the optimal mixing proportion is 40:27:32. The optimal concentration of compound phosphate is 5g/l .
李培红；郇延军；刘君；王怀欣. 复合磷酸盐对猪肉脯嫩度的改善研究[J]. 肉类研究, 2010, 24(6): 47-54.
LI Peihong;HUAN Yanjun;LIU Jun;WANG Huaixin. Improvement of the Tenderness on the Dry Meat Slice Using Compound Phosphate. Meat Research, 2010, 24(6): 47-54.
2010, Vol. 24 
