镁的生物学功能及其对肉品质影响的研究进展

doi:10.16431/j.cnki.1671-7236.2015.02.025

Abstract

Abstract: As one of the important nutrition,meat quality gets increasing attention of consumers.Magnesium as organisms important cations in the body,plays an important biological function in the body's immune,stress,antioxidant,also has important influence to the meat.This paper discusses the biological functions and effects on meat quality of magnesium,in order to provide basis for exploring the feasible measures of improving meat quality.

Key words: magnesium; meat quality; flesh; pH; water-holding capacity

CLC Number:

S816.71

JIANG Hai-long, GU Lin-lin, WANG Peng, CAI Wei-bei, YANG Yi, ZHANG Hai-quan, QIN Gui-xin. Research Progress on Biological Function of Magnesium and its Influence on Meat Quality[J]. , 2015, 42(2): 395-400.

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Research Progress on Biological Function of Magnesium and its Influence on Meat Quality

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