肉品品质评定方法研究进展

肉类产业是食品产业的重要支柱,世界范围内肉类的人均年消费量接近30 kg,随着世界经济的不断发展,肉类消费量也具有很大的提升空间。肉品的品质是影响消费意欲的重要因素,肉品品质评定方法的建立对肉类食品的健康发展具有十分重要的意义。目前国内外关于肉品品质的评定方法研究主要是针对猪、牛、鸡、鸭等大宗产品,其中对猪肉、牛肉的品质研究较为全面,有相对完整的评定体系,其他畜禽肉的评定方法则主要参考猪肉和牛肉的指标,考虑到不同物种的差异性,最终的评价结果可能会有较大差异。本文综述了肉色、p H值、系水力和嫩度等主要肉品品质指标的评定方法及相关影响因素,并将不同评定方法的测定条件和结果进行了比较,为肉品品质评定体系的建立及完善提供参考依据。

Research progress of meat quality evaluation methods

The meat industry is an important pillar of the food industry in the world, per capita consumption of nearly 30 kg, while the world economy continues to develop, meat consumption has greatly improved space. People increasingly on the quality of life and the pursuit of health, consumers of meat quality is also very seriously, study on the evaluation of meat quality it is very important to improve the quality of meat products. The evaluation method research on meat quality at home and abroad is mainly for pigs, cattle, chickens, ducks and other commodities, including pigs, cattle on comprehensive evaluation, a relatively complete system, evaluation methods of other livestock and poultry meat is the main reference Of pigs and cows, taking into account differences in different species, the final result may be quite different. This paper introduces the color, pH value, influence factors of water capacity and the tenderness of the main meat quality index, the evaluation method for the determination of different conditions and results of meat were compared, to provide reference for the establishment of quality evaluation system of meat.