摘要
肉类作为生活中重要的营养之一,其品质越来越受到消费者的关注。镁作为生物体内重要的阳离子,在机体组成、免疫、应激、抗氧化等方面发挥着重要的生物学功能,对肉品质也有重要影响。作者就镁的生物学功能、添加镁对肉品质的影响进行简述,为探索改善肉品质的可行措施提供参考。
As one of the important nutrition, meat quality gets increasing attention of consumers. Magnesium as organisms important cations in the body, plays an important biological function in the body's immune, stress, antioxidant, also has important influence to the meat. This paper dis- cusses the biological functions and effects on meat quality of magnesium, in order to provide basis for exploring the feasible measures of improving meat quality.
出处
《中国畜牧兽医》
CAS
北大核心
2015年第2期395-400,共6页
China Animal Husbandry & Veterinary Medicine
基金
国家科技支撑计划项目(2012BAD39B03)
国家星火计划项目(2012GA660001)
关键词
镁
肉品质
肉色
PH
系水力
magnesium
meat quality
flesh
pH
water-holding capacity