熟制牛肉肉色问题和影响因素研究进展

Color Problems in Cooked Beef and Influencing Factors: A Review

近年来,我国消费者尤其是逐渐扩大的中产阶级群体对牛排、牛肉饼、汉堡包、烧烤牛肉等西式牛肉制品的消费越来越多,对牛肉品质和安全的要求也越来越高,但是该类牛肉制品熟制过程中存在一些肉色问题。本文综述了牛肉加热过程中常见的肉色问题,包括未完成熟制前肉色提前褐变现象、达到熟制温度后肉色仍然呈现粉红现象和熟制结束后肉色恢复红色的现象;分别阐述了其产生机制、主要影响因素和相关控制措施,概括了影响熟制牛肉肉色的主要因素,并对熟制牛肉肉色问题产生的分子机制研究提出展望,以期为我国熟制牛肉肉色的控制提供思路。

In recent years, there has been a great increase in the consumption of western beef products including steaks, beef patties, hamburgers and roasted beef by Chinese consumers, especially the burgeoning middle class, and there have been increasing quality and safety requirements for beef product. However, color problems often occur in these beef products during the cooking process. The major color problems during the cooking of beef products are reviewed, including premature browning, persistent pinking and color reversion. The major causes of each color problem, the major factors influencing it and solutions to it are presented. Furthermore, the major factors affecting the color of cooked beef are summarized, and the molecular mechanism for color problems in cooked beef are put forward. This review will provide some useful information for cooked beef color control in China.