风干牛肉品质研究进展

Progress in Quality Research of Air-dried Beef

风干牛肉因味道鲜美、营养丰富、耐贮存等众多优点而深受消费者喜爱,在饮食结构中占据独特地位,尤其在我国少数民族居住的西北地区,更是一种文化的象征,风干牛肉是蒙古族特有的美食,南北疆的蒙古族、哈萨克族都有制作风干牛肉习惯。随着消费观念的改变,传统风干牛肉无法满足消费者要求,对风干牛肉在形成过程中水分、嫩度、色泽等变化进行综述,并对风干牛肉的发展前景展望,为进一步研究风干牛肉品质提供理论基础。

Dried beef because of delicious taste and rich nutrition, resistant storage, and many other advantages, loved by consumers,diet unique role, especially in China＇s ethnic minorities live in the northwest region,but also a cultural symbol,dried beef is the Mongolian food,fields of Mongolian,kazak are in the habit of doing dried beef. With the change of consumption concept,traditional air-dried beef cannot meet consumers＇ demands. In this paper,the water,tenderness and color of air dried beef were reviewed,and the prospect of the development of dried beef was discussed,and the theoretical basis for the further study of the quality of dried beef was studied.