摘要
宰后向牛的股二头肌注射 Ca Cl2 和木瓜蛋白酶 ( Papain)来嫩化牛肉 ,并于后熟2 4 h左右进行了肌原纤维小片化指数 ( MFI)、粗钙激活因子活性 ( CAF)和可溶性胶原蛋白含量等指标的测定。实验结果表明 ,这些指标对于衡量牛肉嫩度 。
CaCl 2 and Papain were injected to tenderize M.biceps femoris of beef.MFI,CAF and soluble collagen content were measured after 24hrs of ageing.Results showed that these three indexes could be used to measure the tenderness of beef.
出处
《肉类研究》
2001年第2期16-20,共5页
Meat Research
