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| Trends in Tenderization of Beef |
| HONG Lei;LI Wenfeng;LIU Yaou;LI Hongjun |
| 1.Department of food science, Southwest University, Chongqing 400716, China; 2. Department of Animal Science, China Agricultural University,Beijing10093, China; 3. Engineering and Technology Research Center of Chongqing Characteristic Foods, Southwest University, Chongqing 400716, China) |
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Abstract Abstract：Tenderization of beef is a complicated process. Although in recent years the development of biotechnology gained considerable progress, the research of tenderizaing beef such as enzymatic hydrolysis has already done a remarkble job, there is still have enormous development space to be exploreed. Furthermore, some mechanisms, especially for physical and chemical methods, influencing the tenderness of beef meat are not compeltely understood. Currently, people have done quite a lot of research into the subject. The main methods of beef tenderization were determined as follows: Physical, chemical and biological methods.
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2010, Vol. 24 
