超声波技术在肉品加工中的研究进展

doi:10.7506/rlyj1001-8123-201007020

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Abstract Cavitating, machining and dispersing of ultrasound are very useful in meat processing, such as improving infiltrating speed of solute, tenderizing meat products and thawing. In the paper, the mechanism and advanced research of ultrasound curing, ultrasound tenderizing and ultrasound thawing are reviewed.

Key words： ultrasound technique meat products research advances

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TS201.1

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	Articles by authors
	GUAN Junfeng
	LI Ruicheng

Cite this article:

GUAN Junfeng,LI Ruicheng. Advances of Research of the Ultrasound Technique Applied in Meat Processing[J]. Meat Research, 2010, 24(7): 82-85.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-201007020 OR https://www.rlyj.net.cn/EN/Y2010/V24/I7/82

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