畜禽鲜肉保鲜技术研究进展  

Recent Progress in Preservation Technologies for Fresh Meat and Poultry

作　　者：邹金浩 杨怀谷[1] 唐道邦[1] 程镜蓉 王旭苹 ZOU Jinhao;YANG Huaigu;TANG Daobang;CHENG Jingrong;WANG Xuping(Guangdong Key Laboratory of Agricultural Products Processing,Sericulture and Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,广东省农产品加工重点实验室,广东广州510610

出　　处：《肉类研究》2020年第10期96-102,共7页Meat Research

基　　金：南方现代草牧业(牛)创新团队项目(2019KJ114);广州市科技计划项目(201909020001)。

摘　　要：畜禽原料肉是消费者常用的主要食物来源,传统畜禽肉以屠宰后直接销售的热鲜肉和在-18℃以下贮存的冷冻肉为主,随着禽流感、猪瘟等动物性流感的爆发和人们对食品质量安全要求的提高,畜禽肉的销售逐渐向冷藏生鲜肉形式转变。本文根据畜禽宰后肉品质变化机理和品质评价指标,综述了当前畜禽鲜肉的主要保鲜技术和发展趋势,旨在为其技术开展进一步研究和应用提供理论参考,推动畜禽养殖业和加工业的发展。Raw meat and poultry are the main common food sources for consumers.Traditionally,raw meat and poultry are sold directly after slaughter or after being stored–18℃.The sale of meat and poultry has been gradually transformed to chilled and frozen meat due to people’s increased demand for food quality and safety and animal influenza outbreaks such as avian influenza and swine fever.This paper describes the mechanism of postmortem quality changes in meat and poultry and the indicators used to evaluate their quality,reviews the existing major preservation technologies for raw meat and poultry,and discusses future development trends,aiming to provide theoretical reference for further research and application of novel meat preservation technologies to promote the development of livestock and poultry breeding and processing industries.

关 键 词：畜禽 生鲜食品 保鲜技术 贮藏期 研究进展 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]