浅谈酶在肉类加工中的作用

doi:10.7506/rlyj1001-8123-200610002

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Abstract The paper reviews the effect of enzymes in meat on maturation after slaughtered,preservation and processing of meat.And our article is intended to provide the theoretical basis to research and development new meat products by using enzymes.

Key words： Endogenous enzyme Microbial enzyme Enzymes Process of meat

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	Articles by authors
	Shi Bibo
	Luo Xiaomiao
	Lin Qiao

Cite this article:

Shi Bibo,Luo Xiaomiao,Lin Qiao. A Discussion on the Function of Enzyme in Meat Processing Industry[J]. Meat Research, 2006, 20(10): 10-11.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200610002 OR https://www.rlyj.net.cn/EN/Y2006/V20/I10/10

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