肉品新鲜度评价及保鲜技术研究进展  

Research Progress in Meat Freshness Evaluation and Preservation Technologies

作　　者：左晓佳 再努热·吐尔孙 ZUO Xiaojia;Zainure·TUERSUN(Xinjiang Laboratory of Animal Products Quality and Safety,Institute of Animal Husbandry Quality Standards,Xinjiang Academy of Animal Science,Ürümqi 830000,China)

机构地区：[1]新疆畜牧科学院畜牧业质量标准研究所,新疆畜产品质量安全重点实验室,新疆乌鲁木齐830000

出　　处：《肉类研究》2023年第12期69-75,共7页Meat Research

基　　金：新疆维吾尔自治区重点实验室开放课题项目(2022D04010)。

摘　　要：肉品新鲜度是人们对其品质的重要要求,然而有关新鲜度分级标准研究较少,从而导致无法客观评价肉品新鲜度,这将制约肉品生产和保鲜技术的规范化发展和应用。本文综述了目前已经建立的国内外肉品质分级标准和肉品新鲜度检测技术,提出新鲜度评价的备选指标,以期为评定宰后肉品新鲜度等级建立统一分等分级标准提供依据;同时,进一步总结肉品保鲜技术的开发现状和局限性,展望其未来发展,旨在为保鲜技术创新和评价、技术应用转化落地等提供一定支持。Meat freshness is an important aspect of people’s requirements for meat quality.However,there are currently few studies on grading standards for meat freshness,which hampers objective evaluation of meat freshness.This deficiency poses constraints on the standardized development and application of meat production and preservation technologies.This article reviews the existing Chinese and international meat quality grading standards and meat freshness detection technologies,and proposes alternative indicators for meat freshness evaluation in order to provide a basis for establishing a uniform grading standard for meat freshness.Additionally,it summarizes the current status and limitations of meat preservation technologies and presents an outlook on future prospects to promote the innovation and evaluation of meat preservation technologies and provide support for their application and transformation.

关 键 词：肉品新鲜度 新鲜度检测及分级 保鲜技术 包装技术 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]