羊肉色泽影响因素的研究进展  

Research Progress on Influence Factors of Mutton Color

作　　者：甄少波[1] 王鹏杰[2] 张炎[3] 刘奕忍 ZHEN Shaobo;WANG Pengjie;ZHANG Yan;LIU Yiren(China University of Labor Relations,Beijing 100048,China;Department of Nutrition and Health,China Agricultural University,Beijing 100091,China;College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Institute of Analysis and Testing,Beijing Academy of Science and Technology(Beijing Center for Physical and Chemical Analysis),Beijing 100094,China)

机构地区：[1]中国劳动关系学院,北京100048 [2]中国农业大学营养与健康系,北京100091 [3]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [4]北京市科学技术研究院分析测试研究所(北京市理化分析测试中心),北京100094

出　　处：《食品科技》2022年第10期148-152,共5页Food Science and Technology

基　　金：中国劳动关系学院教改项目(JG22072);教育部教育教学改革专项(JYJG202002)。

摘　　要：色泽是消费者评价肉品新鲜度及商品价值的重要指标,良好的色泽容易受到消费者的青睐,改善宰后羊肉色泽也是目前肉品科学研究的热点。羊肉色泽的影响因素众多且复杂。文章主要就品种、年龄、性别、饲喂方式、宰前管理方式、屠宰工艺、冷却工艺、包装方式等对羊肉色泽有影响的因素进行综述,以期为多方面改善羊肉色泽提供理论参考。Color is an important indicator for consumers to evaluate the freshness and commercial value of meat,good color is easily favored by consumers,and improving mutton color is also a hotpot in meat science research.The factors affecting mutton color are numerous and complex.This paper mainly reviews the factors that affect mutton color such as breed,age,sex,feeding method,pre-slaughter management method,slaughtering process,cooling process and packaging method,in order to provide theoretical reference for improving mutton color in many aspects.

关 键 词：羊肉 色泽 宰前管理 屠宰工艺 包装方式 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]