微生物对干式成熟牛肉食用品质及安全性影响研究进展  

Research Progress on the Effects of Microorganisms on the Eating Quality and Safety of Dry-Aged Beef

作　　者：刘晓畅 王欢[1] 刘寅初 孙宝忠[1] 张松山[1] 谢鹏[1] 雷元华 臧明伍 LIU Xiaochang;WANG Huan;LIUYinchu;SUN Baozhong;ZHANG Songshan;XIE Peng;LEIYuanhua;ZANG Mingwu(State Key Laboratory of Animal Nutrition and Feeding,Institute of Animal Sciences of Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]中国农业科学院北京畜牧兽医研究所,畜禽营养与饲养全国重点实验室,北京100193

出　　处：《肉类研究》2025年第2期39-45,共7页Meat Research

基　　金：国家自然科学基金青年科学基金项目(32102000);国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37);河北省现代农业(肉牛)产业技术体系创新团队建设项目(HBCT2023190204);中国农业科学院科技创新工程项目(ASTIP-IAS-12)。

摘　　要：干式成熟是将未经包装的胴体或分割肉直接置于严格控制温度、湿度和风速的环境中进行数周成熟,以提升牛肉嫩度、风味和多汁性的一种方法。但干式成熟过程中,由于牛肉直接暴露于生产环境中且成熟时间较长,干式成熟牛肉的微生物状况需要被特别关注。本文总结干式成熟牛肉中的微生物数量及常见种类,探讨影响干式成熟牛肉中微生物状况的主要因素,同时介绍有益微生物对干式成熟牛肉特征品质形成的作用,详细说明干式成熟牛肉中潜在的致病菌和腐败菌类型及防控措施,旨在为干式成熟牛肉中的微生物资源开发与微生物安全保障提供有价值的参考依据。Dry aging is a method for preserving unpackaged carcasses or cuts under controlled conditions of temperature,relative humidity,and airflow for several weeks.This process improves the tenderness,flavor,and juiciness of beef.However,given the direct exposure of beef to the production environment and the long aging process,the microbial status of dry-aged beef requires special attention.This review summarizes the microbial load and prevalent microorganisms in dry-aged beef,and discusses the primary factors that influence the microbial status.Additionally,this paper illustrates the contribution of beneficial microorganisms to the development of the characteristic quality attributes of dry-aged beef.It also provides an overview of potential pathogenic and spoilage microorganisms in dry-aged beef,along with strategies for their control.The objective of this review is to provide valuable insights for optimizing microbial resource management and enhancing microbial safety in the production of dry-aged beef.

关 键 词：干式成熟 牛肉 微生物 品质 安全 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]