食品工业科技Issue(9)：181-183,3.
烧鸡加工过程中肌肉超微结构的变化
Changes of muscle ultra-structure of roast chicken during processing
摘要
Abstract
The changes of ultra-structure of roasted chicken in the process were analyzed by scanning electron microscopy（SEM） and transmission electron microscopy（TEM）.The results indicated that there were some changes in the structure of perimysium,endomysium and myofibril fibers during roasted chicken processing.The changes of the ultra-structure were the internal factor which affected the chicken tenderness when it was cooking.关键词
烧鸡/超微结构/肌原纤维Key words
roasted chicken/ultra-structure/myofibril fibers分类
轻工纺织引用本文复制引用
康怀彬,吴锁链..烧鸡加工过程中肌肉超微结构的变化[J].食品工业科技,2011,(9):181-183,3.基金项目
河南省教育厅自然科学研究计划资助项目 （）
河南科技大学科学研究基金项目 （）
