摘要
我国养猪生产高度追求肉产量和产肉效率,应用快速肥育技术,极大程度地提高了猪肉产量,却使得猪肉品质不断下降,风味变差。本文从猪肉品质的风味指标出发,总结了猪肉的风味前体、特征风味、风味形成途径以及影响猪肉风味的因素,以期为高品质猪肉的生产提供科学的理论依据。
Nowadays, China＇s pig industry highly pursues high meat yield and meat production efficiency. The application of rapid fattening technology has greatly improved pork production efficiency but at the same time has resulted in a decline in pork quality and flavor deterioration. This paper summarizes the flavor precursors and characteristic flavor compounds in pork, reaction pathways for flavor formation and the factors that affect pork flavor with the aim to provide a theoretical basis for the production of high quality pork.
出处
《肉类研究》
北大核心
2017年第6期55-60,共6页
Meat Research
基金
国家重点基础研究发展计划(973计划)项目(2012CB124706-5)
国家农业(生猪)产业技术体系建设专项(CARS-36)
广东省科技计划项目(2014A030311010,2013A061401020)
广东省产业技术体系项目(2016LM1080)
关键词
猪肉
风味
风味前体
香味
滋味
pork
flavor
flavor precursors
aroma
taste
