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| On the Tenderization and Preservative Methods of Beef |
| XIANG Yang |
| Food Science College, Southwest University, Chongqing 4000716, China |
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Abstract This paper outlines a variety of tenderization and preservative methods of beef meat, includ-ing treatment of salts, enzymatic tenderization, ultrasonic tenderization, high-pressure tenderization, as well as composite preservative preservation, film preservation and gas-preservation, and clarifies their mechanisms, providing reference for further study on the tenderization and preservation of beef meat.
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2008, Vol. 22 
