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| Recent Progress on Chemical Intervention in Regulating Tenderness of Meat and Meat Products |
| CHEN Li, ZHOU Cunliu |
| School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China |
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Abstract Tenderness is one of the most important quality attributes of meat and meat products, which affects consumers’ purchasing decision. Chemical intervention technology has attracted considerable attention in meat processing research owing to its advantages of low cost, low input, low energy consumption, good industrial applicability and good tenderization effect. In this paper, the main factors influencing meat tenderness are described with a focus on the regulatory effect and mechanism of chemical intervention technology (inorganic salt, organic acid, exogenous amino acid and other chemical substances) on the tenderness of meat and meat products. This review is expected to provide a reference for the development and application of new chemical tenderization technologies.
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2021, Vol. 35 
