Research Progress of Calcium Salt Regulating Beef Quality Factors and Its Application

Research Progress of Calcium Salt Regulating Beef Quality Factors and Its Application

Tenderness and meat color are the two most important factors affecting consumers to buy beef, but also directly affect the quality of beef. In order to improve the quality of meat tenderness and meat color, many methods have been developed. Calcium salt rejuvenation method is regarded as an economic...

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Bibliographic Details
Main Authors: Xiaodong YANG, Yang ZHANG, Wanjun LI, Yueyu BAI, Xiangmin YAN, Hongbo LI, Peng XIE, Yuanhua LEI, Xu WANG, Changhong HU, Baozhong SUN, Songshan ZHANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-12-01
Series:Shipin gongye ke-ji
Subjects:
calcium salt
tenderness
meat color
lipid oxidation
protein oxidation
metmyoglobin reducing force
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110041

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110041

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