低温肉制品研究现状与发展趋势  

Research Status and Development Trend of Low Temperature Meat Products

作　　者：郑荣美 胡萍 张磊 吴文燕 王晓宇[2] ZHENG Rongmei;HU Ping;ZHANG Lei;WU Wenyan;WANG Xiaoyu(College of Brewery and Food Engineering,Guizhou University,Guiyang 550025;College of Life Science,Guizhou University,Guiyang 550025)

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025 [2]贵州大学生命科学学院,贵阳550025

出　　处：《中国农学通报》2024年第1期143-150,共8页Chinese Agricultural Science Bulletin

基　　金：贵州省科技支撑计划项目“从江香猪低温肉制品标准化加工关键技术研究与应用”(黔科合支撑[2021]004);贵州省科技支撑计划项目“苗家酸汤牛肉标准化生产关键技术研究与示范”(黔科合支撑[2021]一般178)。

摘　　要：低温肉制品因口感饱满、鲜嫩多汁、肉质结构富有弹性、营养价值高而倍受消费者青睐,在肉制品市场中逐渐占据主导地位。对低温肉制品类型、营养品质及风味相关研究、常用保鲜技术、功能性等进行综述,以期为低温肉制品的深入研究和生产提供理论参考。Low temperature meat products are favored by consumers because of their full taste,fresh,tender and juicy,elastic meat structure and high nutritional value,and gradually occupy a leading position in the meat products market.This paper summarizes the research on the category,nutritional quality and flavor of low-temperature meat products,common preservation technologies,functionality.This will provide theoretical reference for the in-depth research and production of low-temperature meat products.

关 键 词：低温肉制品 风味 营养品质 杀菌技术 发展趋势 

分 类 号：S872[农业科学—畜牧兽医]