羊肉生产及加工工艺对肉及肉制品品质的影响研究进展  

Recent Progress in Understanding the Effect of Mutton Production and Processing Technologies on the Quality of Meat and Meat Products

作　　者：刘文营[1] 王守伟[1] LIU Wenying;WANG Shouwei(China Meat Research Center,National Meat Processing Engineering Technology Research Center,Beijing Academy of Food Sciences,Beijing Key Laboratory of Meat Processing Technology,Beijing 100068,China)

机构地区：[1]中国肉类食品综合研究中心国家肉类加工工程技术研究中心北京食品科学研究院肉类加工技术北京市重点实验室

出　　处：《食品科学》2020年第1期304-311,共8页Food Science

基　　金：宁夏回族自治区东西部科技合作计划项目（2017BY068）;农业农村部农产品质量安全监管专项（GJFP2019043）;“十三五”国家重点研发计划重点专项（2016YFD0401503）

摘　　要：羊肉品质受多种因素影响,饲料组分会对羊生长性能和羊肉出品率、脂肪酸组分、氧化状态、抗氧化能力、颜色、谷胱甘肽过氧化物酶活性、胆固醇含量、微生物种类和数量、贮藏期间的品质稳定性、羊肉制品的风味特征、消费者接受度等产生影响。屠宰方式及宰前禁食策略亦会对羊肉颜色和持水力等产生影响,加工方式、原辅料配比方案和包装贮藏环境均会影响产品理化性质及贮藏期间的品质稳定性。本文对影响羊肉及其制品品质的因素进行了概述,以期为系统开展羊肉生产、加工和实施良好的贮藏提供参考。Mutton quality can be affected by many factors and feed composition can impact sheep growth performance, mutton yield, fatty acid composition, oxidation state, antioxidant capacity, color, glutathione peroxidase, cholesterol content, microbial species and quantities, quality stability during storage, and mutton product flavor characteristics, consumer acceptance and so forth. Slaughtering methods and ante-mortem fasting strategies can also affect mutton color and water-holding capacity, and processing methods, supplementary materials and packaging and storage environments can affect physical and chemical properties of meat products and quality stability during storage. The factors that may affect the quality of mutton and its products are summarized in this paper, with the aim of providing useful information for mutton production, processing and storage.

关 键 词：羊肉 饲料组分 天然活性物质 脂肪酸 货架期 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]