干法成熟牛肉品质形成与增值途径研究进展

doi:10.7506/spkx1002-6630-20220915-139

食品科学 ›› 2023, Vol. 44 ›› Issue (15): 321-338.doi: 10.7506/spkx1002-6630-20220915-139

• 专题论述 • 上一篇

干法成熟牛肉品质形成与增值途径研究进展

刘寅初，高晓光，张松山，雷元华，谢鹏，孙宝忠，魏萌，刘晓畅

（1.中国农业科学院北京畜牧兽医研究所，北京 100193；2.河北科技大学食品与生物学院，河北石家庄 050018；3.石家庄学院化工学院，河北石家庄 050018）

发布日期:2023-09-01
基金资助:
中央级公益性科研院所基本科研业务费专项（2021-YWF-ZYSQ-07）；国家自然科学基金青年科学基金项目（32102000）；西藏自治区科技计划项目（XZ202101YD0019C）；国家现代农业（肉牛牦牛）产业技术体系建设专项（CARS-37）

Research Progress in the Formation of Quality of Dry-Aged Beef and Approaches for Its Added Value

LIU Yinchu, GAO Xiaoguang, ZHANG Songshan, LEI Yuanhua, XIE Peng, SUN Baozhong, WEI Meng, LIU Xiaochang

(1. Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2. College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China; 3. Chemical Engineering Institute, Shijiazhuang University, Shijiazhuang 050018, China)

Published:2023-09-01

摘要/Abstract

摘要： 干法成熟是肉品提质增值的一种有效方法，干法成熟过程中肉品嫩度和风味等品质特性在一系列生化反应作用下得到显著改善。近年来，干法成熟牛肉因其独特风味受到越来越多的消费者青睐及研究关注。但当前干法成熟牛肉生产存在产品品质差异大、成熟损耗高、成本高等问题。本文系统总结了干法成熟牛肉的风味、嫩度、安全性、色泽和持水力这5 方面的品质特征，简述干法成熟牛肉特征风味形成的作用机制，总结不同干法成熟条件对牛肉品质的影响，介绍新型干法成熟技术和硬壳再利用的增值途径，以期为干法成熟牛肉行业的标准化、高效化和高值化发展提供理论指导。

关键词: 干法成熟；牛肉；风味；品质；增值途径

Abstract: Dry aging is an effective method to improve the quality and value of meat. Meat quality characteristics such as tenderness and flavor can be significantly improved through a series of biochemical reactions. In recent years, dry-aged beef has gained huge popularity among consumers and research attention due to its unique flavor. However, there are some problems with the dry-aged beef industry, such as large quality differences, high losses during maturation, and high production costs. This article systematically summarizes quality characteristics of dry-aged beef, including flavor, tenderness, safety, color and water-holding capacity (WHC). The mechanism of formation of its characteristic flavor is briefly described. The effects of different dry-aging conditions on beef quality are summarized. New dry aging technologies and value-added ways to reuse the crust are introduced. This article will hopefully provide theoretical guidance for the standardized, efficient and high-value development of the dry-aged beef industry.

Key words: dry aging; beef; flavor; quality; value-added ways

中图分类号:

TS251.52

刘寅初，高晓光，张松山，雷元华，谢鹏，孙宝忠，魏萌，刘晓畅. 干法成熟牛肉品质形成与增值途径研究进展[J]. 食品科学, 2023, 44(15): 321-338.

LIU Yinchu, GAO Xiaoguang, ZHANG Songshan, LEI Yuanhua, XIE Peng, SUN Baozhong, WEI Meng, LIU Xiaochang. Research Progress in the Formation of Quality of Dry-Aged Beef and Approaches for Its Added Value[J]. FOOD SCIENCE, 2023, 44(15): 321-338.

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干法成熟牛肉品质形成与增值途径研究进展

Research Progress in the Formation of Quality of Dry-Aged Beef and Approaches for Its Added Value

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