马肉品质及其保鲜技术研究进展  

Research Progress of Horse Meat Quality and Preservation Technology

作　　者：田铸 李雪茹 朱景松 程会军 TIAN Zhu;LI Xueru;ZHU Jingsong;CHENG Huijun(College of Biological Sciences and Technology,Yili Normal University,Yining 835000,China;Key Laboratory of Microbial Resources Protection,Development and Utilization,Yili Normal University,Yining 835000,China)

机构地区：[1]伊犁师范大学生物科学与技术学院,新疆伊宁835000 [2]伊犁师范大学微生物资源保护与开发利用重点实验室,新疆伊宁835000

出　　处：《保鲜与加工》2024年第4期86-91,共6页Storage and Process

基　　金：伊犁师范大学微生物资源保护与开发利用重点实验室科研项目(YLUKLM2023003)。

摘　　要：马肉是一种蛋白质含量高、富含多种氨基酸、维生素及矿物质的肉类食品。概述了马肉的食用品质及营养品质,综述了当前主要的冷却肉保鲜技术及其在马肉中应用的研究进展,以期为提高马肉的贮藏品质及食用品质,延长生鲜马肉的货架期提供理论依据。Horse meat is a kind of meat with high protein content,rich in a variety of amino acids,vitamins and miner-als.In order to improve the storage quality and edible quality of horse meat and extend the shelf life of fresh horse meat,this paper summarized the edible quality and nutritional quality of horse meat,summarized the current main preservation technology of chilled meat and the application of preservation technology in horse meat research progress.

关 键 词：马肉 品质 保鲜技术 研究进展 

分 类 号：TS205[轻工技术与工程—食品科学]