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体积物理场解技术及其对肌肉食品的组合:应用和创新

Yang Li1, Fang Ma1, Yuanlv Zhang1

  • 1School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China.

Meat science
|June 17, 2025
PubMed
概括

微波和无线电频率等新型体积解技术改善了冷肌肉食品的质量. 结合方法可以提高速度,营养和安全性,解决解挑战.

关键词:
结合解技术的解技术.肌肉食物是指肌肉食物.物理场融技术的技术.卷度加热加热的使用方法

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Tissue homogenization involves disintegrating tissue architecture and lysing cells, and is an early step in isolating and analyzing cellular components. The method used for homogenization depends on the sample type, the amount of sample available, the analyte to be obtained, and the sensitivity of the method. These methods are broadly classified as mechanical and non-mechanical methods.
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