DFD牛肉研究进展  

A Review of Previous Studies on DFD Beef

作　　者：卢骁[1] 朱立贤[1] 毛衍伟[1] 张一敏[1] 牛乐宝[1] 梁荣蓉[1] 罗欣[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品科学》2015年第19期271-276,共6页Food Science

基　　金：山东省现代农业产业技术体系牛创新团队项目(SDAIT-12-011-09);国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-038)

摘　　要：牛肉是主要肉类产品之一,能够为消费者提供丰富的蛋白质。随着社会进步和人们生活水平的提高,人们更加看重肉品质量。但是,目前我国肉牛产业链的各个环节尚不完善,导致了劣质牛肉的产生和较高的DFD(dark,firm and dry)牛肉发生率。本文综述了DFD牛肉的发生机理及其影响因素,同时阐述了恰当的肉牛宰前管理方式和DFD牛肉的控制措施,为我国肉牛产业的发展提供一定参考。As one of the most important meat products,beef provides abundant protein for consumers.With the rapid development of society,people have paid more attention to meat quality and increasing consumer demands for high-quality meat have been reported.However,the beef market system from cattle production units to packing plants is still imperfect,resulting in the occurrence of inferior quality beef and the dominant incidence of DFD（dark,firm and dry） beef.This article elaborates the mechanisms for the formation of DFD beef and factors that influence this process.Meanwhile,good pre-slaughter management and available control measures are described.Taken together,this paper can offer some useful references for the development of the beef industry in China.

关 键 词：DFD牛肉 影响因素 宰前管理 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]