影响猪肉系水力的主要因素及相关机制研究进展

Research Progress on the Main Factors and Related Mechanisms Affecting the Water Holding Capacity of Pork

猪肉一直是我国最受欢迎的肉类消费品,随着经济水平的提高,人们越来越关注猪肉品质。系水力是评价猪肉品质的关键指标之一,肉类水分流失会带来营养物质流失和经济损失。本文主要介绍了饲养管理、饲料、肌肉结构等方面对系水力造成的影响,以及系水力的检测方法、受调控的分子机制等,以期为提高猪肉系水力、改良猪肉品质提供理论参考。

Pork has always been the most popular meat consumer goods in China.With the development of economy,people pay more and more attention to pork quality.Water-holding capacity is one of the key indexes to evaluate pork quality.The loss of meat moisture will cause nutrient loss and economic loss.In this paper,the research progress on water holding capacity of pork at home and abroad in recent years is summarized by introducing the testing methods,main factors and possible mechanism that affect the water holding capacity of pork from aspects of feeding management,feed nutrition,muscle structure,physiological and biochemical states,genetic and epigenetic factors,etc.in order to improve the water holding capacity of pork,and improve pork quality to provide a theoretical reference.