肉及肉制品中彩虹色斑点现象的调查分析  

Investigation of iridescence on meat and meat products

作　　者：吉艳峰[1] 万红丽[1] 彭增起[1] 徐幸莲[1] 吴菊清[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点开放实验室,南京210095

出　　处：《食品科技》2007年第10期115-117,共3页Food Science and Technology

基　　金：国家科技支撑计划(2006BAD05A00)。

摘　　要：彩虹色斑点是近年来发现存在于肉及肉制品中的一种非正常颜色。对我国几家大型屠宰场的猪、牛分割肉及南京各大超市销售的部分肉制品进行了调查,结果表明:猪肉的各部位均无彩虹色斑点现象;牛肉半腱肌中彩虹色斑点的发生率为83%,其他部位从高到低分别为背最长肌(21%),腰大肌(7%),股二头肌(5%)。牛肉制品中帕斯雀牛肉、烤牛肉和酱牛肉彩虹色斑点最明显,猪肉制品中西式火腿片和咸肉最明显。Iridescence was considered as a special color on meat and meat products, The article has made an investigation on pork and beef in some of big slaughterhouses, meat and meat products in supermarkets of Nanjing were also investigated. The results showed that there is no iridescence on pork, the positions of beef appearing iridescence were Semitendinosus（ST 83%）, Longissimus lumborum（LD 21%）, Psoas major（PM 7%） and Biceps femoris（BF 5%）. The iridescence on pastrami beef, roast beef and spiced beef was the most visible, it is also obviously found on westen-style sliced ham and salted pork,

关 键 词：彩虹色斑点 牛肉 猪肉 肉制品 调查 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]