注水肉检测方法研究进展  

Advancement on detection methods of water-injected meat

作　　者：刘登勇[1] 艾迎飞[1] 吕超[1] 刘凌岱[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《肉类工业》2012年第1期54-56,共3页Meat Industry

基　　金：国家自然科学基金(31000796);南京农业大学青年科技创新资金(KJ09021)

摘　　要：注水肉不仅是以水充肉、缺斤少两的经济问题,更是食品安全问题,关系到公共健康。综述了多种常见的检测方法,如感官判断、试纸法、快速检测仪器法、干燥法及低场核磁共振分析法等。Water-injected meat is related to not only economic issue,but also food safety and human health.By far,so many methods on detecting water-injected meat had been developed,such as preliminary judgment by sense,indicator paper,rapid detection instrument,with LF-NMR,and drying method.Advancements on all of these methods were reviewed in this paper.

关 键 词：注水肉 检测 方法 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]