肉类嫩化技术研究进展

打开文本图片集

Abstract：Tenderness，asthecore indicatorof meatqualityiscloselyrelated toconsumers’purchasingdecisionsand satisfaction.Thisreviewcomprehensivelysummarizes the formationmechanismof meat tendernessand providesanin-depth analysisofthe physical and biochemical status ofmyofibrilsandconnective tissues and theeects ofpre-slaughter biologicalcharacteristicsasanimal breedandageaswellaspost-slaughterenvironmentalfactorssuchasstorageconditions and processing methodsonmeat tendernessAdditioally，theadvantagesandlimitationsofemerging tenderness evaluation techniques such as spectrometric analysis，imaging technology，and myofibril fragmentation index determinationare summarized，andtheeficacyandpotentialofbiological，chemicalandphysical tenderizationtechnologiesandtheir combinations are discused indetail.Futureresearch shouldfocusonoptimizing tenderization parameters，developing new integratedtenderization methods，andintegratingrapidnon-destructive testing technologies todrivethe productionof highquality meat products.

Keywords： muscle;tenderness; muscle fiber;connective tissues; evaluation methods; tenderization technologies

DOI：10.7506/rlyj1001-8123-20250513-148

中图分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2026）04-0088-09

肉类的嫩度是评判其加工后感官品质的核心标准之一，对消费者的购买决策产生显著影响。（剩余25474字）