宰后处理方式对冷却肉保水性的影响的研究进展

摘要

The water-holding capacity ( WHC ) of meat directly affects the food quality and economic efficiency of enterprises. Thus, the poor WHC has become a key factor restricting the development of chilled meat. Increasing the cooling rate,improving the cooling process and eviscerating can effectively improve the WHC of chilled meat. In this paper,the market prospects of chilled meat were introduced ,the relationship between physicochemical properties and WHC was briefly explained,and the effects of chilling and eviscerating methods on the meat quality and WHC of muscle were reviewed.%冷却肉的保水性直接影响其食用品质和企业的经济效益,保水性差已成为制约我国冷却肉发展的因素之一.提高冷却速率,改进冷却工艺和别骨方式能有效地提高冷却肉的保水性.介绍了冷却肉的市场前景,阐述了肉成熟过程中生理生化指标的变化及其与肌肉保水性的关系,并就目前国内外主要的冷却方式和剔骨方式对内质尤其是保水性的影响研究现状进行了综述.