摘要
随着经济的发展,人们对物质生活的需求不断提升,以低胆固醇、高蛋白含量为代表的牛肉产品逐渐受到大众青睐,牛肉肉糜类产品种类也日益增多,成为广大消费者日常饮食的重要组成部分。本文概述了当前牛肉肉糜制品的主要种类,对牛肉肠、牛肉脯、牛肉饼、牛肉馅、牛肉丸、牛肉发酵香肠和牛肉膨化食品等牛肉肉糜产品的生产技术、品质与保鲜技术等进行了比较系统的阐述,并对其发展前景进行了展望。
With the development of economy, people’s demand for material life has been continuously increasing. Beef products, with low cholesterol and high protein contents, are increasingly favored by the public, and there currently are a growing variety of minced beef products available in the market, which have become an important part of the daily diet. This article reviews the main types of commercial minced beef products such as beef patties, beef sausage, dried beef slices, beef stuffing, beef balls, puffed beef products and fermented beef sausage with respect to the processing and preservation technologies and quality characteristics. Furthermore, future prospects are discussed.
作者
孟子晴
祝超智
赵改名
田玮
李苗云
韩明山
MENG Ziqing;ZHU Chaozhi;ZHAO Gaiming;TIAN Wei;LI Miaoyun;HAN Mingshan(1.College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;2.Henan Key Laboratory of Meat Processing and Quality Safety Control,Zhengzhou 450002,China;3.College of Pastoral Medicine and Engineering,Henan Agricultural University,Zhengzhou 450002,China;4.Tongliao Comprehensive Experimental Station,Tongliao 028000,China;5.Inner Mongolia Kerchin Cattle Co. Ltd.,Tongliao 028000,China)
出处
《肉类研究》
北大核心
2018年第12期55-61,共7页
Meat Research
基金
国家农业(肉牛牦牛)产业技术体系建设专项(CARS-37)
关键词
牛肉
肉糜类产品
品质
氧化
研究进展
beef
minced meat products
quality
oxidation
progress
