猪肉品质检测的研究进展

Research progress in pork quality determination

随着人们生活水平的不断提高,食品安全得到越来越多的关注。猪肉作为人们餐桌上的常见食物之一,它的品质好坏直接影响到人们的健康。猪肉品质是一个复杂的性状,受到的影响因素有很多。该文在大量的文献基础上,从新鲜度,肉色,滴水损失、剪切力、系水力,肌内脂肪、蛋白质、水分等方面对国内外的相关研究进行综述,分别阐述了不同指标的研究现状,分析了研究中存在的问题。虽然目前猪肉品质的研究报道已有很多,但是大多数对猪肉品质的评价只是取某一种指标,尚未建立起综合的多指标的评价体系,这也是未来研究中重点解决的问题之一。

As the improving of living conditions,peoples gradually concern about the food safety.Pork is one of the most important foods in our daily meals,so its quality affect on our health directly.But pork quality is a very complicated concept and system,which is influenced by many aspects.Based on lots of materials,this paper reviewed the research progress in and abroad from these aspects below,freshness,color,drop loss,shear force,Water-Hold Capacity(WHC),Infiltrated Fat(IMF),protein and water.And then it talked about the state of recent researches respectively and analyzed the problems during former studies.Although there are a lot of reports about pork quality, most of them only concerned about one aspect but not multi-aspects.So how to build the multi-aspects pork evaluation system will be the main problem needed to resolve in future.