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| Relationship Between Meat Quality and Protein Transformation |
| CUI Wei;QIU Yan;CHEN Tao |
| ollege of Food Science and Technology,Yunnan Agricultural University,Kunming 650201 |
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Abstract The tenderness of chilled meat is affected by many factors,but the mechanism is still poorly understood.This paper summarized the domestic and foreign researches in recent years on the meat tenderness and analyzed the relationship between meat tenderness and protein degradation,with a view to provide the reference to the study of meat tenderness and quality.
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2009, Vol. 23 
