肉品品质评定方法研究进展

Research progress of meat quality evaluation methods

中文关键词:  肉  品质  评定方法

英文关键词:meat  quality  evaluation method

中文摘要:

      肉类产业是食品产业的重要支柱, 世界范围内肉类的人均年消费量接近30 kg, 随着世界经济的不断发展, 肉类消费量也具有很大的提升空间。肉品的品质是影响消费意欲的重要因素, 肉品品质评定方法的建立对肉类食品的健康发展具有十分重要的意义。目前国内外关于肉品品质的评定方法研究主要是针对猪、牛、鸡、鸭等大宗产品, 其中对猪肉、牛肉的品质研究较为全面, 有相对完整的评定体系, 其他畜禽肉的评定方法则主要参考猪肉和牛肉的指标, 考虑到不同物种的差异性, 最终的评价结果可能会有较大差异。本文综述了肉色、pH值、系水力和嫩度等主要肉品品质指标的评定方法及相关影响因素, 并将不同评定方法的测定条件和结果进行了比较, 为肉品品质评定体系的建立及完善提供参考依据。

英文摘要:

      The meat industry is an important pillar of the food industry in the world, with per capita consumption of nearly 30 kg, while the world economy continues to develop. The quality of meat is an important factor affecting the desire to consume, and the establishment of evaluation methods of meat quality is of great significance to the healthy development of meat products. At present, the researches of meat quality evaluation methods at home and abroad are mainly aimed at large products such as pigs, cows, chickens, ducks and so on. Among them, the quality evaluation of pork and beef is relatively comprehensive evaluation system. Other methods of livestock and poultry meat evaluation mainly refer to the indexes of pork and beef. Taking into account the differences between different species, the final evaluation results may be different. This paper introduced the color, pH value, influence factors of water capacity and the tenderness of the main meat quality index, and compared different conditions and results of different evaluation methods, so as to provide references for the establishment of quality evaluation system of meat.