白肌肉、注水肉、注胶肉的鉴别检验方法  

Inspection Methods of the PSE Meat,Water-Injected Meat and Gel-Injected Meat

作　　者：程灵豪[1] 焦永亮[1] 

机构地区：[1]浙江省江山市畜牧兽医局,浙江江山324100

出　　处：《中国动物检疫》2015年第4期28-31,共4页China Animal Health Inspection

摘　　要：阐述了白肌肉(PSE肉)、注水肉、注胶肉的概念,分析了这3种肉类产品对人类健康的危害,总结了目前鉴别和检验这3种肉类产品的方法,包括感官鉴别、pH值鉴别、水分含量鉴别等常规检验方法,以及目前最新的近红外光谱分析技术和低场核磁共振技术,以期为动物卫生监督人员在宣传肉品卫生知识、肉品鉴别、屠宰检疫时提供参考和借鉴。The concepts of PSE meat,water-injected meat and gel-injected meat were expounded,their harm to human health were analyzed in this paper,and the identification and detection methods were summarized,including sensory examination,p H,moisture content,NIR and LF-NMR,in an attempt to provide reference for animal health workers in propagandizing meat hygiene knowledge,meat identification and slaughter quarantine.

关 键 词：PSE肉 注水肉 注胶肉 危害 鉴别 检验 方法 

分 类 号：TS201.6[轻工技术与工程—食品科学]