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| Research Progress in Modern Hot Deboning Technology |
| SUN Zhi-chang;LI Yong-peng;ZHAO Hui-ping;YU Qun-li;SUN Bao-zhong |
| 1. Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China；
2. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China |
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Abstract This article describes the characteristics of modern hot deboning technology and meat tenderization process in hot
deboning, and introduces research progresses in international hot deboning and meat aging field and summarizes the development
of the filed. Meanwhile, a suggestion that electric stimulation and other methods should be introduced into the field to improve
meat quality is put forward.
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| [1] |
LIU Wenxuan, LIANG Rongrong, LUO Xin, YANG Xiaoyin, ZHANG Yimin, MAO Yanwei, MA Weimin, QIAN Zhanyu, ZHU Lixian. Comparison of Quality Differences in Different Muscles from Different Cattle Breeds during Postmortem Maturation[J]. Meat Research, 2021, 35(9): 7-12. |
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2011, Vol. 25 
