关于研磨工艺与碎肉质量之间的关系的审查
Lisa M Berger1, Franziska Witte2, Igor Tomasevic2
1Department of Food Material Science, University of Hohenheim, 70599 Stuttgart, Germany.
Meat science
|September 2, 2023
概括
本综述考察了研磨肉的研究,详细介绍了用特定机械能 (SME) 测量的研磨力如何影响肉细胞完整性. 较高的力加快细胞分解,影响了整体的肉质.
科学领域:
- 食品科学与技术 食品科学与技术
- 肉类科学 肉科学
- 食品加工工程 食品加工工程
背景情况:
- 碎肉的质量受到原材料特性和加工方法的影响.
- 几十年来,工业化已经显著改变了肉生产.
- 了解加工力和肉质之间的关系至关重要.
结论:
- 虽然了解了研磨力,但它们对肉质量的确切影响需要进一步详细调查.
- 需要更多的研究来充分描述工艺调整对肉质量影响.
- 弥合机械力和最终产品质量之间的差距对于优化碎肉生产至关重要.
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