摘要：对目前肉嫩化效果的研究方法，包括感官分析法、物理性指标分析法、生化指标分析法以及组织学分析法等4种方法作一介绍。

    关键词：肉类；嫩化；研究方法

    中图分类号：TS251.1文献标识码：A文章编号：1672-979X(2007)02-0037-03

    Research Methods for Tenderization of Meat

    SUN Guo-liang, QIAO Yuan-yuan, WANG Cui-li, TANG Xiao-zhen*

    (College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018 China)

    Abstract：This article summarizes the research methods for the tenderization of meat, including sense analysis, physical indicator analysis, biochemical indicator analysis and

    histology analysis.

    Key words：meat; tenderization; research method

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