技术文摘 关键词:大豆分离蛋白，淀粉，可食性涂层，冷却牛肉，品质 [gap=915]Key words：soy protein isolate;starch;edible coating;chilled beef;quality
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In part two, the application of Chinese herbal medicines in preservation of chilled beef was investigated.
第二部分:中草药防腐剂在冷却牛肉中的保鲜应用研究。
参考来源 - 中草药防腐剂的筛选及其在冷却牛肉中的保鲜应用研究·2,447,543篇论文数据，部分数据来源于NoteExpress
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).
分别以冷却牛肉和花生为样品，建立了辐解形成的标识性碳氢化合物浓度-剂量线性回归方程，相关系数r2达到0.99以上。
For chilled beef and peanut, the linear regression equations between the concentration of specific hydrocarbons and dose were built with the correlation coefficient R2 more than 0.99.
本实验研究了真空冷却方式与冷风冷却，自然冷却方式对白煮牛肉品质的影响。
The influence of vacuum cooling on the quality of cooked beef was studied as compared with conventional cooling methods including air-blast cooling and slow-air cooling.
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