JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

动物宰后胴体/肌肉冷却方式研究进展

李可 ,  刘俊雅 ,  扶磊 ,  刘骁 ,  何向丽 ,  栗俊广 ,  张华 ,  白艳红

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李可, 刘俊雅, 扶磊, 等. 动物宰后胴体/肌肉冷却方式研究进展[J]. 轻工学报, 2018, 33(1): 34-42. doi: 10.3969/j.issn.2096-1553.2018.01.005
引用本文: 李可, 刘俊雅, 扶磊, 等. 动物宰后胴体/肌肉冷却方式研究进展[J]. 轻工学报, 2018, 33(1): 34-42. doi: 10.3969/j.issn.2096-1553.2018.01.005
shu
LI Ke, LIU Junya, FU Lei, et al. Research progress on chilling methods of post-mortem carcass for livestack[J]. Journal of Light Industry, 2018, 33(1): 34-42. doi: 10.3969/j.issn.2096-1553.2018.01.005
Citation: LI Ke, LIU Junya, FU Lei, et al. Research progress on chilling methods of post-mortem carcass for livestack[J]. Journal of Light Industry, 2018, 33(1): 34-42. doi: 10.3969/j.issn.2096-1553.2018.01.005
shu

动物宰后胴体/肌肉冷却方式研究进展

  • 郑州轻工业学院 食品与生物工程学院/食品生产与安全河南省协同创新中心/河南省冷链食品质量安全控制重点实验室, 河南 郑州 450001

  • 基金项目: “十三五”国家重点研发计划（2016YFD040040304）；国家自然科学基金青年科学基金项目（31601492）；河南省重大科技专项项目（161100110600，161100110900）；河南省高等学校重点科研项目（16A550006）；郑州轻工业学院博士科研启动基金项目（2015BSJJ038）；郑州轻工业学院校级青年骨干教师培养对象资助计划项目

  • 中图分类号: TS251.1

Research progress on chilling methods of post-mortem carcass for livestack

  • College of Food and Bioengineering/He'nan Collaborative Innovation Center of Food Production and Safety/He'nan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China

  • Received Date: 2017-09-04
    Available Online: 2018-01-15

    CLC number: TS251.1

  • 摘要: 综述了传统冷却方式、喷淋冷却方式、血管注射冷却方式、逐步冷却方式和超快速冷却方式5种常用的动物宰后胴体/肌肉冷却方式研究与应用现状，提出优化宰后胴体/肌肉的冷却方式以降低胴体质量损失、改善肉的嫩度、保证冷鲜肉的品质和降低企业经济成本，仍是该领域的研究热点.开展逐步分段冷却方式和超快速冷却方式对肌肉嫩度影响机制的研究，依据胴体质量和形状，综合考虑不同种类胴体和肌肉纤维类型的差异，对不同冷却方式参数进行调整，并结合应用电刺激、改进包装方式等措施以保证肉品品质与安全，将是该领域未来的发展趋势和主要研究方向.
    Abstract: The recent research and application status of chilling methods of post-mortem carcass was summarized,including the conventional chilling, spray chilling, vascular perfusion chilling, stepwise chilling and very fast chilling. Optimizing the chilling methods of post-mortem carcass in order to reduce weight loss of post-mortem carcass, improving the meat tenderness, ensuring meat quality and decreasing economic loss of meat factory have become the research hotspot in this field. Exploring the effect of stepwise chilling and very fast chilling on meat tenderness and potential mechanism,comprehensively considering the differences in carcass types and muscle fibers according to mass and shape of post-mortem carcass, adjusting the parameters of different chilling methods, applying the electrical stimulation and improving the packaging methods to guarantee the meat quality and safety will be the development trend and main research direction in the future.
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  • 收稿日期:  2017-09-04
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李可, 刘俊雅, 扶磊, 等. 动物宰后胴体/肌肉冷却方式研究进展[J]. 轻工学报, 2018, 33(1): 34-42. doi: 10.3969/j.issn.2096-1553.2018.01.005
引用本文: 李可, 刘俊雅, 扶磊, 等. 动物宰后胴体/肌肉冷却方式研究进展[J]. 轻工学报, 2018, 33(1): 34-42. doi: 10.3969/j.issn.2096-1553.2018.01.005
shu
LI Ke, LIU Junya, FU Lei, et al. Research progress on chilling methods of post-mortem carcass for livestack[J]. Journal of Light Industry, 2018, 33(1): 34-42. doi: 10.3969/j.issn.2096-1553.2018.01.005
Citation: LI Ke, LIU Junya, FU Lei, et al. Research progress on chilling methods of post-mortem carcass for livestack[J]. Journal of Light Industry, 2018, 33(1): 34-42. doi: 10.3969/j.issn.2096-1553.2018.01.005
shu

动物宰后胴体/肌肉冷却方式研究进展

  • 郑州轻工业学院 食品与生物工程学院/食品生产与安全河南省协同创新中心/河南省冷链食品质量安全控制重点实验室, 河南 郑州 450001
  • 收稿日期: 2017-09-04
  • 网络出版日期: 2018-01-15
基金项目:  “十三五”国家重点研发计划（2016YFD040040304）；国家自然科学基金青年科学基金项目（31601492）；河南省重大科技专项项目（161100110600，161100110900）；河南省高等学校重点科研项目（16A550006）；郑州轻工业学院博士科研启动基金项目（2015BSJJ038）；郑州轻工业学院校级青年骨干教师培养对象资助计划项目

摘要: 综述了传统冷却方式、喷淋冷却方式、血管注射冷却方式、逐步冷却方式和超快速冷却方式5种常用的动物宰后胴体/肌肉冷却方式研究与应用现状，提出优化宰后胴体/肌肉的冷却方式以降低胴体质量损失、改善肉的嫩度、保证冷鲜肉的品质和降低企业经济成本，仍是该领域的研究热点.开展逐步分段冷却方式和超快速冷却方式对肌肉嫩度影响机制的研究，依据胴体质量和形状，综合考虑不同种类胴体和肌肉纤维类型的差异，对不同冷却方式参数进行调整，并结合应用电刺激、改进包装方式等措施以保证肉品品质与安全，将是该领域未来的发展趋势和主要研究方向.

English Abstract

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