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肉类加工中的风味形成与品质保持

Flavor Formation and Quality Maintenance in Meat Processing.

作者信息

Wang Ying, Luo Yani, Cao Jinxuan

机构信息

School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

出版信息

Foods. 2023 Oct 7;12(19):3678. doi: 10.3390/foods12193678.

DOI:10.3390/foods12193678
PMID:37835331
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10572488/
Abstract

As an important source of nutrients, meat can supply protein, fat, vitamins and minerals, which are crucial in people's diet worldwide [...].

摘要

作为重要的营养来源，肉类能提供蛋白质、脂肪、维生素和矿物质，这些在全球人们的饮食中至关重要[...]。

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Flavor Formation and Quality Maintenance in Meat Processing.肉类加工中的风味形成与品质保持
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本文引用的文献

1
Consumer perception of the challenges facing livestock production and meat consumption.消费者对畜牧生产和肉类消费所面临挑战的认知。
Meat Sci. 2023 Jun;200:109144. doi: 10.1016/j.meatsci.2023.109144. Epub 2023 Feb 20.
2
Flavor formation based on lipid in meat and meat products: A review.基于肉类和肉制品中脂质的风味形成：综述
J Food Biochem. 2022 Dec;46(12):e14439. doi: 10.1111/jfbc.14439. Epub 2022 Oct 1.
3
Food additives: From functions to analytical methods.食品添加剂：从功能到分析方法。
Crit Rev Food Sci Nutr. 2022;62(30):8497-8517. doi: 10.1080/10408398.2021.1929823. Epub 2021 Jun 1.
4
Meat consumption: Which are the current global risks? A review of recent (2010-2020) evidences.肉类消费：当前存在哪些全球性风险？对近期（2010-2020 年）证据的综述。
Food Res Int. 2020 Nov;137:109341. doi: 10.1016/j.foodres.2020.109341. Epub 2020 May 29.
5
Sheep and Goat Meat Processed Products Quality: A Review.绵羊和山羊肉加工产品质量：综述
Foods. 2020 Jul 20;9(7):960. doi: 10.3390/foods9070960.
6
Chlorine Induces Physiological and Morphological Changes on Chicken Meat Isolates.氯会引起鸡肉分离菌的生理和形态变化。
Front Microbiol. 2020 Mar 25;11:503. doi: 10.3389/fmicb.2020.00503. eCollection 2020.
7
Sensory quality of lamb following long-term frozen storage.长期冷冻储存后羊肉的感官品质。
Meat Sci. 2016 Apr;114:32-37. doi: 10.1016/j.meatsci.2015.12.001. Epub 2015 Dec 3.