为了适合不同品种和部位的牛肉嫩化要求，该文研发了一种牛肉电刺激嫩化仪。

In order to meet the tenderizing requirements for different varieties and parts of the beef, an electrical stimulation instrument was designed in this paper.

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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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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.

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