牦牛肉干制品加工研究进展  

Recent Progress in Processing Technologies for Yak Jerky Meat

作　　者：闫晓晶 雷元华 谢鹏[1] 鲍宇红 参木友 孙宝忠[1] 张松山[1] YAN Xiaojing;LEI Yuanhua;XIE Peng;BAO Yuhong;CAN Muyou;SUN Baozhong;ZHANG Songshan(Institute of Grassland Science,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lhasa 850000,China;Institute of Grassland Science,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lhasa 850000,China)

机构地区：[1]中国农业科学院北京畜牧兽医研究所,北京100193 [2]西藏自治区农牧科学院草业科学研究所,西藏拉萨850000

出　　处：《肉类研究》2019年第3期67-71,共5页Meat Research

基　　金："十三五"国家重点研发计划重点专项(2018YFD0502404);国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37)

摘　　要：牦牛是生长在青海、西藏地区3 000米以上高寒地区的特有珍稀牛种之一。目前,世界现存的牦牛仅1 600万头,其中1 500余万头生长在中国,占世界牦牛总数的95%以上,中国是世界上拥有牦牛数量和种类最多的国家。独特的环境使牦牛肉具有优于普通品种黄牛肉的营养品质和加工特性,如高蛋白、低脂肪、多氨基酸且不饱和脂肪酸含量丰富等。当前,研究者致力于在牦牛肉干制品风味改善、贮藏期延长及牦牛肉新口味研发方面进行研究。本文从牦牛肉及牦牛肉干制品的特点、牦牛肉干制品现代加工工艺技术进展、牦牛肉干制品贮藏技术研究进展及新型牦牛肉加工制品发展现状几方面进行综述。Yak is one of the rare and rare cattle-related species that grow in the alpine region above 3 000 meters of the Qinghai-Tibet plateau.At present,there exist only 16 million yaks in the world,of which more than 15 million(over 95%)are growing in China.The country has the largest number and variety of yaks in the world.Owing to the unique growing environment of yaks,yak meat has superior nutritional quality and processing characteristics compared to yellow cattle meat,such as high protein,low fat,and abundant amino acids and unsaturated fatty acids.Currently,researchers are committed to improving the flavor of yak meat jerky,extending the storage period and developing new flavors of yak meat.This paper reviews the latest progress in the characteristics of yak meat jerky and modern processing and preservation technologies for yak meat jerky as well as the development status of new processed yak meat products.

关 键 词：牦牛 牦牛肉干 加工工艺 青藏高原 产业 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]