• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

相似文献

1
Meat and Meat Products: Explorations of Microbiota, Flavor, and Quality.肉类及肉制品：微生物群、风味与品质探索
Foods. 2024 Dec 3;13(23):3900. doi: 10.3390/foods13233900.
2
Flavor Formation and Quality Maintenance in Meat Processing.肉类加工中的风味形成与品质保持
Foods. 2023 Oct 7;12(19):3678. doi: 10.3390/foods12193678.
3
Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception.探索饲养与加工的关联：对肉质和感官认知的影响
Foods. 2024 Nov 15;13(22):3642. doi: 10.3390/foods13223642.
4
[Meat as component of a balanced diet].[肉类作为均衡饮食的组成部分]
Fortschr Med. 1991 May 30;109(16):337-40.
5
The ratio of fish to meat in the diet is positively associated with favorable intake of food groups and nutrients among young Japanese women.饮食中鱼与肉的比例与年轻日本女性摄入食物组和营养素的情况呈正相关。
Nutr Res. 2011 Mar;31(3):169-77. doi: 10.1016/j.nutres.2011.02.005.
6
Strategies to Improve Meat Products' Quality.提高肉类产品质量的策略。
Foods. 2020 Dec 17;9(12):1883. doi: 10.3390/foods9121883.
7
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.
8
Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment.熟肉制品中的杂环芳香胺：成因、形成、存在情况及风险评估。
Compr Rev Food Sci Food Saf. 2016 Mar;15(2):269-302. doi: 10.1111/1541-4337.12186. Epub 2016 Jan 22.
9
Sheepmeat flavor and the effect of different feeding systems: a review.羊肉风味及其不同饲养方式的影响：综述。
J Agric Food Chem. 2013 Apr 17;61(15):3561-79. doi: 10.1021/jf303768e. Epub 2013 Apr 8.
10
EGCG improve meat quality, restore lipid metabolism disorder and regulate intestinal flora in high-fat fed broilers.表没食子儿没食子酸酯（EGCG）可改善高脂喂养肉鸡的肉质，恢复脂质代谢紊乱并调节肠道菌群。
Poult Sci. 2025 Mar;104(3):104875. doi: 10.1016/j.psj.2025.104875. Epub 2025 Feb 2.

引用本文的文献

1
Effects of Corn-Soybean Meal-Based Fermented Feed Supplementation on Growth Performance, Meat Quality, Fatty Acid Profiles, Nutritional Values, and Gut Microbiota of Lean-Type Finishing Pigs.基于玉米-豆粕的发酵饲料添加对瘦肉型育肥猪生长性能、肉质、脂肪酸谱、营养价值和肠道微生物群的影响
Foods. 2025 Jul 28;14(15):2641. doi: 10.3390/foods14152641.

本文引用的文献

1
Research progress in the use of lactic acid bacteria as natural biopreservatives against Pseudomonas spp. in meat and meat products: A review.乳酸菌作为天然生物防腐剂在肉及肉制品中防治假单胞菌的研究进展：综述。
Food Res Int. 2024 Nov;196:115129. doi: 10.1016/j.foodres.2024.115129. Epub 2024 Sep 21.
2
Exploring the impact of fatty acid composition on carcass and meat quality in Bos taurus indicus influenced cattle.探究脂肪酸组成对印度野牛影响牛的胴体和肉质的影响。
J Anim Sci. 2024 Jan 3;102. doi: 10.1093/jas/skae306.
3
Insights into the molecular mechanisms of lipid metabolism of air-dried goose on the formation of flavor substances by co-inoculation of lactic acid bacteria and staphylococcus based on GC-MS and lipidomics.基于气相色谱-质谱联用（GC-MS）和脂质组学对乳酸菌与葡萄球菌共接种风干鹅脂质代谢在风味物质形成中的分子机制的洞察
Food Chem. 2025 Jan 15;463(Pt 2):141388. doi: 10.1016/j.foodchem.2024.141388. Epub 2024 Sep 23.
4
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation.解析鸡肉的风味特征：种类、生物合成、风味发展的影响因素和感官评价。
Compr Rev Food Sci Food Saf. 2024 Jul;23(4):e13391. doi: 10.1111/1541-4337.13391.
5
Recent developments and applications of surface enhanced Raman scattering spectroscopy in safety detection of fruits and vegetables.表面增强拉曼散射光谱学在果蔬安全检测中的最新进展和应用。
Food Chem. 2024 Feb 15;434:137469. doi: 10.1016/j.foodchem.2023.137469. Epub 2023 Sep 14.
6
Non-genetic factors affecting the meat quality and flavor of Inner Mongolian lambs: A review.影响内蒙古羔羊肉质和风味的非遗传因素：综述
Front Vet Sci. 2022 Nov 29;9:1067880. doi: 10.3389/fvets.2022.1067880. eCollection 2022.
7
Effect of probiotics on the meat flavour and gut microbiota of chicken.益生菌对鸡肉风味和肠道微生物群的影响。
Sci Rep. 2017 Jul 25;7(1):6400. doi: 10.1038/s41598-017-06677-z.
8
Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages.固定化干酪乳杆菌对热处理益生菌干发酵香肠挥发性化合物的影响。
Food Chem. 2015 Jul 1;178:201-7. doi: 10.1016/j.foodchem.2015.01.068. Epub 2015 Jan 20.
9
Effect of high or low protein ration combined or not with rumen protected conjugated linoleic acid (CLA) on meat CLA content and quality traits of double-muscled Piemontese bulls.高蛋白或低蛋白饲粮与或不与瘤胃保护性共轭亚油酸（CLA）对双肌型皮埃蒙特公牛肉 CLA 含量和品质特性的影响。
Meat Sci. 2011 Oct;89(2):133-42. doi: 10.1016/j.meatsci.2011.03.025. Epub 2011 Apr 8.

肉类及肉制品：微生物群、风味与品质探索

Meat and Meat Products: Explorations of Microbiota, Flavor, and Quality.

作者信息

Wang Huiping, Kong Baohua, Chen Qian

机构信息

College of Food Science, Northeast Agricultural University, Harbin 150030, China.

出版信息

Foods. 2024 Dec 3;13(23):3900. doi: 10.3390/foods13233900.

DOI:10.3390/foods13233900
PMID:39682972
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11640622/
Abstract

Meat and meat products have a very important position in the human diet, and are an important source of essential nutrients such as protein, fat, minerals, and vitamins [...].

摘要

肉类和肉制品在人类饮食中占有非常重要的地位，并且是蛋白质、脂肪、矿物质和维生素等必需营养素的重要来源[……]。