肉类色泽变化机理研究进展

Current Research in Meat Color

影响肉颜色的因素很多,主要包括肉自身和外界因素(如动物的遗传基因、宰前和宰后因素、肌肉的基本化学组成以及产品的加工、包装、运输、储藏、销售、食用的前处理等)。本文对近几十年来肉类化学、鲜肉成色机理的研究、影响肉色稳定性的化学因素和生物学因素、主要的肉色评价方法进行了综述。国内外专家对有关肉色的相关性指标和影响肉色的因素均存在很大的争议,但已被大家广泛认可的是:肌红蛋白的绝对含量和肌红蛋白的三种不同形式的相对含量是肉色稳定性的基础。

Meat color is a complex topic involving animal genetics, Include meat itself and external factors （the animal genetic ante-and postmortem conditions, fundamental muscle chemistry, and many factors related to meat processing, package distribution, storage, display and final preparation for consumption and so on）. Meat color chemistry and meat color transformation mechanism and the main methods of color evaluation were described in this article, the key factors of chemistry and biology effect in meat color stability were summarized. International investigators disputed relativity index and factors of meat color, but recognized the content of myoglobin was the foundation of meat color stability.