DFD牛肉形成机理及其鉴定与控制研究进展  

Research progress on formation mechanism,identification and controlling method of DFD beef

作　　者：肖宇 焦阳 刘永峰[1] XIAO Yu;JIAO Yang;LIU Yongfeng(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi′an 710062,China)

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品与发酵工业》2021年第24期293-300,共8页Food and Fermentation Industries

基　　金：陕西省重点研发计划项目(2020NY-187,2021NY-032);西安市科技计划项目(20NYYF0011);中央高校基本科研业务费专项项目(GK202001002)。

摘　　要：DFD(dark,firm,dry)牛肉与正常牛肉品质差异明显,其较高的发生率每年都会给全球鲜肉市场造成巨大的经济损失。该文综述了DFD牛肉较正常牛肉的异常理化特征及其产生原因,并采用基因组学和蛋白组学从细胞骨架与肌肉收缩、线粒体和代谢、糖酵解和糖异生、热休克蛋白等方面详细探究了DFD牛肉形成机理,进一步总结分析了根据肉色、极限pH、糖原含量或糖酵解潜力鉴定DFD牛肉的方法,提出了添加有机酸、气调包装等宰后控制措施,旨在为DFD牛肉控制研究和实践提供参考。The quality of DFD(dark,firm,dry)beef is different from that of normal beef,and its occurrence causes significant financial losses globally to the fresh meat market.This review analyzes the abnormal characteristics of DFD beef compared with normal beef and its mechanism using genomics and proteomics from the cytoskeleton and muscle contraction,mitochondria and metabolism,glycolysis and gluconeogenesis,heat shock protein and other aspects.This review summarizes and analyzes methods of identifying DFD beef based on meat color,ultimate pH,glycogen or glycolytic potential.It also proposes post-mortem control measures such as adding organic acid and using modified atmosphere package on beef,to provide references for DFD beef control research and practice.

关 键 词：DFD牛肉 组学 鉴定 控制 形成机理 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]