|
|
|
| Advances in Physical Tenderization of Meat |
| LIAO Boqun, LI Xinxuan, WANG Wenqi, LI Jiahui, PENG Zengqi, ZHANG Yawei |
| College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
|
|
|
|
Abstract Tenderness is always one of the most concerned quality indicators when consumers buy meat products. The control of meat quality is closely related to tenderization technology. With the development of science and technology, physical tenderization technology has attracted wide attention for its advantages such as rapidity, low cost, no need for thermal treatment, green and energy saving. This paper mainly summarizes the effects of physical tenderization technologies such as pulsed electric field (PEF), ultrasonic (US) and high-pressure processing (HPP) on meat safety, oxidation stability and color. Problems with the use of physical tenderization technologies are analyzed and possible solutions of the problems are proposed.
|
|
|
|
|
|
|
|
|
|
|
2022, Vol. 36 
