摘要
电刺激是一种通过给畜禽胴体进行电流刺激而加快肉类成熟的技术。该项技术对于宰后牛肉品质有重要影响。目前已有学者对电刺激的作用机理进行了广泛研究,最近在pH-温度窗口理论以及电刺激对肉色和保水性的影响方面有了最新进展。文中首先介绍了pH-温度窗口理论,随后总结了电刺激对胴体的pH值变化、细胞骨架蛋白降解以及肌原纤维结构变化等方面的影响及因此对牛肉品质产生的影响,以此对国内肉牛屠宰企业合理运用电刺激技术提供理论指导。
Electrical stimulation（ ES） is a meat aging acceleration technology using stimulation on animal carcasses.This technology has an important effect on the quality of postmortem meat.The mechanisms of ES accelerating aging progress have been studied extensively.The theory on pH-temperature window and the effect of ES on meat color and water holding capacity became new focuses in recent years.The paper summarizes the concept of optimal pHtemperature window and reviews the effect of ES on the alteration of pH decline,degradation of cytoskeletal proteins and myofibrillar ultrastructure of bovine muscles.This review can provide a guidance for beef slaughtering plants in applying ES technology properly.
作者
季潇凯
毛衍伟
张一敏
马文健
李航
朱立贤
罗欣
JI Xiao-kai;MAO Yan-wei;ZHU;ZHANG Yi-min;MA Wen-jian;Li-xian;LUO Xin(Shandong Agricuhural University, College of Food Science and Engineering, Tai＇ an 271018, China;Yangxin Animal Husbandry and Veterinary Bureau, Binzhou 251800, China;Chongqing Hondo Agricultural Group Co. , Ltd. Chongqing 408200, China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第11期244-249,共6页
Food and Fermentation Industries
基金
基金项目:国家肉牛牦牛产业技术体系(car-038)
山东省牛产业创新团队(SDAIT-09-09)
关键词
电刺激
嫩度
pH-温度窗口
超微结构
骨架蛋白
electrical stimulation
tenderness
pH-temperature window
ultrastructure
cytoskeletal protein
