摘要
牛肉营养价值丰富,可强化免疫系统,深受消费者喜爱。在生鲜牛肉的流通和销售过程中,微生物的生长和内源酶的变化会加速肉品变质,造成经济损失。采用科学、高效、节能的干制技术和贮藏保鲜技术是解决这一问题的关键,同时也是牛肉产业未来发展的核心方向。以牛肉为研究对象,系统阐述了牛肉干制技术和贮藏保鲜技术的作用机理,分析了各技术的特点及适用性,介绍了牛肉干制品的营养特性及加工工艺,并展望了未来牛肉贮藏保鲜技术的发展趋势,旨在为牛肉产业的高质量发展提供理论参考。
Beef is rich in nutritional value can strengthen the immune system,and is deeply loved by consumers.During the sales and circulation of fresh beef,the growth of beef microorganisms and endogenous enzyme changes will accelerate the deterioration of meat and cause economic losses.The use of scientific,efficient,and energy-saving drying technology and storage and preservation technology is key to addressing this issue and is also a core direction for the future development of the beef industry.This paper takes beef as the research object,systematically expounding the mechanism of action of beef drying technology and storage and preservation technology,analyzing the characteristics and applicability of each technology,introducing the nutritional characteristics and processing technology of beef jerky products,and looking forward to the future development of beef storage and preservation technology.The aim is to provide an effective reference for the high-quality development of the beef industry.
作者
尹晓峰
杨玲
付苇
YIN Xiaofeng;YANG Ling;FU Wei(Chongqing Business Vocational College,Chongqing 401331,China;College of Engineering and Technology,Southwest University,Chongqing 400715,China;Chongqing Jiangbei District Public Opinion Information Center,Chongqing 400020,China)
出处
《保鲜与加工》
北大核心
2025年第7期125-135,共11页
Storage and Process
基金
重庆市教育委员会“成渝地区双城经济圈建设”科技创新项目(KJCX2020002)。
关键词
牛肉
干制
贮藏
保鲜
beef
drying
storage
preservation
