本研究探讨高压电刺激对促进冷却牛肉成熟及改善牛肉嫩度的作用。
This study was carried out to explore acceleration of ageing of chilled beef and improvement of meat tenderness by high-voltage electrical stimulation (HVES).
本文介绍了影响牛肉嫩度的因素，以及目前通常使用的嫩化方法，最后提出了展望。
In this article, the factors that have effect on the tenderness and the tenderization technology usually used are presented; the future prospect is put forward in the end.
探讨原子力显微镜在牛肉嫩度测定中的应用，为肉品嫩度提供可靠、直观的测定方法。
Application of atomic force microscopy in beef tenderness measurement was studied to supply reliable and intuitive method for meat tenderness measurement.
牛肉的嫩度是决定牛肉品质的重要因素。
Tenderness is one of the most important factors of beef quality.
试验结果表明：电刺激仪各项刺激参数输出精确度高，能有效降低牛肉的剪切力值，为牛肉嫩化加工提供了技术支持。
The output of electrical stimulation parameters can achieve the tenderizing requirements with its high precision, which provides the technical support for the beef tenderizing processing.
试验结果表明：电刺激仪各项刺激参数输出精确度高，能有效降低牛肉的剪切力值，为牛肉嫩化加工提供了技术支持。
The output of electrical stimulation parameters can achieve the tenderizing requirements with its high precision, which provides the technical support for the beef tenderizing processing.
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