摘要
冷鲜猪肉的保水性作为影响产品品质的重要因素,对企业经济效益具有重要意义。影响冷鲜猪肉保水性的因素很多,本文主要从生猪饲料营养、宰前管理、屠宰和冷却工艺等环节进行分析,综述国内外学者的研究成果,从而为冷鲜猪肉保水性的增加、生产工艺优化、关键点有效控制及安全、优质猪肉产品的生产提供理论依据。
As an important factor affecting the product quality,the water-holding capacity of chilled pork is of great economic significance to the enterprises.There are many factors known to affect the water-holding capacity of chilled pork.This paper summarizes the factors in pig feed nutrition,pre-slaughter management,slaughter and post-slaughter chilling reported to affect the water-holding capacity of pork in order to provide a theoretical basis for improving the water-holding capacity of chilled pork,optimizing the pork production process,controlling the critical points and manufacturing quality pork products.
作者
李晓敏
黎琪
孙玉丽
檀馨悦
王晴
张忠鑫
张晓琳
LI Xiaomin;LI Qi;SUN Yuli;TAN Xinyue;WANG Qing;ZHANG Zhongxin;ZHANG Xiaolin(Beijing Key Laboratory of Nutrition and Health and Food Safety,COFCO Nutrition and Health Research Institute Co.Ltd.,Beijing 102209,China;Beijing Engineering Research Center of Livestock Products Quality and Safety Source Control,COFCO Nutrition and Health Research Institute Co.Ltd.,Beijing 102209,China)
出处
《肉类研究》
2021年第4期64-70,共7页
Meat Research
基金
“十三五”国家重点研发计划重点专项(2018YFD0500600)。
关键词
冷鲜猪肉
保水性
饲料营养
宰前管理
屠宰工艺
chilled pork
water-holding capacity
feed nutrition
pre-slaughter management
slaughter process
