摘要
干法成熟是一种通过控制温度、湿度、风速和时间等工艺参数,使肌肉转化为肉的宰后处理技术。此过程能够改善肉的嫩度和多汁性,同时形成独特的香气和风味特征。在干法成熟过程中,微生物群落的动态变化亦对风味形成具有重要作用。尽管传统干法成熟能提升肉品风味和嫩度,但存在周期长(14~35 d)、成本高、质量损耗大等问题。为此,新技术如袋装干法成熟、逐步成熟等相继发展,其中袋装干法成熟可将损耗率显著降低,同时仍保持风味与嫩度特性。此外,干法成熟形成的“硬壳”经研究证实具有抗氧化活性,可作为食品添加剂,经有效利用可提升肉类加工副产物的经济价值。综上,本文比较了宰后畜肉干法、湿法成熟技术,对干法成熟条件、干法成熟对畜肉品质的影响及新型干法成熟技术进行综述,阐明干法成熟技术是畜肉品品质提升的有效途径,并且随着技术创新和应用,其在肉类加工中的重要性日益凸显。
Dry-aging is a postmortem processing technology that converts muscle into meat by precisely controlling parameters such as temperature,humidity,airflow,and aging time.This process can improve meat tenderness and juiciness,while simultaneously,developing unique flavor and aroma characteristics.The dynamic changes in microbial communities during dry-aging also play a significant role in flavor formation.Although traditional dry-aging enhances flavor and tenderness,it has several drawbacks,including long aging periods(14~35 days),high costs,and substantial weight loss.To address these issues,new technologies such as bagged dry-aging and stepwise aging have been developed.Bagged dry-aging,in particular,can reduce weight loss while preserving flavor and tenderness.Additionally,studies have shown that the"hard shell"formed during dry-aging exhibits antioxidant activity and can serve as a food additive;effective utilization of this by-product can increase the economic value of meat processing.In summary,this review compares dry-aging with wet-aging techniques for livestock meat,examines the influence of dry-aging conditions on meat quality,and highlights recent technological advancements.It demonstrates that dry-aging is an effective method for improving livestock meat quality and is expected to play an increasingly prominent role in modern meat processing,driven by continuous innovation and industrial application.
作者
崔子豪
苏琳
石白龙
张敏
胡冠华
满都呼
邸静
靳烨
CUI Zihao;SU Lin;SHI Bailong;ZHANG Min;HU Guanhua;MAN Duhu;DI Jing;JIN Ye(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China;Integrative Research Base of Beef and Lamb Processing Technology,Ministry of Agriculture and Rural Affairs of the People's Republic of China,Hohhot 010018,China;Hohhot Green Jade Electronic Technology Company Limited,Hohhot 011517,China;Ordos Municipal Inspection and Testing Center,Ordos 017010,China)
出处
《食品工业科技》
北大核心
2026年第5期454-462,共9页
Science and Technology of Food Industry
基金
国家自然科学基金地区项目(32460610)
内蒙古自治区直属高校基本科研业务费项目(BR221306)
中央引导地方科技发展资金项目(2022ZY0029,2024ZY0020)
内蒙古自治区重点研发和成果转化计划项目(2022YFXZ0017)
内蒙古自治区科技计划项目(2023YFHH0016)。
关键词
肉类
干法成熟
肉品质
机制研究
新兴加工技术
meat
dry-aging
meat quality
mechanism research
emerging processing techniques
