肉品质评定指标及影响因素的研究进展

摘要/Abstract

摘要： 随着人们生活水平的提高,消费者对畜产品的要求也越来越高,已由量转化为质,肉品质的评定及如何调控已成为当前营养学者研究的热点。文章综述了肉品质的评定指标,介绍了影响肉风味的因素,同时,从遗传和日粮两个方面讨论了影响肉品质的因素,为进一步改善肉品质提供参考。

关键词: 肉品质; 评定指标; 影响因素; 肉风味

Abstract: With the development of the living standard of people, the consumers made more and more attention to the safe of animal production, and the quantity of transforming into mass. So the research of meat quality evaluation and quality regulating became one of the focus in the study of nutrition scholars. In this paper the author introduced the meat quality evaluation indices, and the effect factors of meat flavor. At the same time, the paper reviewed the two aspects of genetic and feedstuff to discuss the influence factors of meat quality, for the next step to improve meat quality to provide the theory basis and the reference material.

Key words: meat quality; evaluation indices; influencing factors; meat flavor

中图分类号:

S851.34⁺7.1

谷英, 孙海洲, 桑丹, 李胜利, 张春华, 凌树礼, 珊丹, 任晓萍, 石岩. 肉品质评定指标及影响因素的研究进展[J]. , 2013, (7): 100-106.

GU Ying, SUN Hai-zhou, SANG Dan, LI Sheng-li, ZHANG Chun-hua, LING Shu-li, SHAN Dan, REN Xiao-ping, SHI Yan. Research Progress on Evaluation Indices and Influencing Factors of Meat Quality[J]. , 2013, (7): 100-106.

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