摘要
牛排作为一种特色的西式烹饪食品,味道鲜嫩,加工方式简单,深受消费者喜爱。为谋取利润,部分市售牛排中加入其他肉源,或者将重组牛排当作原切牛排售卖,以次充好,损害消费者的利益。通过对近年来牛排品质相关研究分析,阐述牛肉的营养、国内外质量标准以及牛排的分类,总结PCR技术、质谱技术、近红外光谱技术等新型检测技术在牛排品质识别中的应用进展,以期为牛排品质的鉴别提供参考。
As a special western cooking food,steak is deeply loved by consumers because of its fresh,tender taste and simple processing method.Parts of commercial steaks are added with other meat sources,or the reconstituted steaks are sold as original cut steaks for profits,which damages the interests of consumers.Based on the research and analysis of steak quality in recent years,the nutrition of beef,quality standards,the classification of steak have been described.The application progress of new detection technologies such as PCR,mass spectrometry and near infrared spectroscopy in identify the quality of steak have been summarized.
作者
张淼
贾洪锋
张振宇
罗杰琼
ZHANG Miao;JIA Hongfeng;ZHANG Zhenyu;LUO Jieqiong(Food Science Department of Sichuan Tourism College,Chengdu 610100)
出处
《食品工业》
CAS
2023年第2期175-180,共6页
The Food Industry
基金
肉类加工四川省重点实验室(21-R-19)
烹饪科学四川省重点实验室(20-24)。
关键词
牛排
识别
标准
检测技术
steak
recognition
standard
detection technology
