摘要
牛肉风味是评价牛肉的一项重要的品质和感官参数,它主要依赖于牛肉品的感官特性。牛肉风味是影响消费者对牛肉消费的重要因素。许多因素可以对牛肉的风味造成影响,例如:品种、年龄、性别、饲养管理、营养水平等因素,这些因素主要影响肌肉中的脂肪酸、氨基酸、维生素、脂肪含量等决定肉的味道和风味的前体物质。近年来,对肉质风味的研究得到关注。对于测定风味的研究也越发成熟,风味组学与代谢组学结合更加科学准确解析风味的形成。本文对影响牛肉风味因素相关研究进展进行综述,旨在为我国牛肉风味改善研究提供参考依据。
Beef flavor is an important quality and sensory parameter for evaluating beef,which mainly depends on the sensory characteristics of beef products.Beef flavor is an important factor affecting consumers''beef consumption.Many factors can affect the flavor of beef,such as variety,age,gender,feeding management,nutritional level and other factors.These factors mainly affect the fatty acids,amino acids,vitamins,fat content and other precursors that determine the taste and flavor of meat.In recent years,research on meat flavor has received attention.The research on the determination of flavor is becoming more and more mature,and the combination of flavoromics and metabolomics is more scientific and accurate to analyze the formation of flavor.In this paper,the research progress on the factors affecting beef flavor was reviewed in order to provide reference for the study of beef flavor improvement in China.
作者
陈文中
马桢
叶治兵
崔繁荣
闫向民
CHEN Wen-zhong;MA Zhen;YE Zhi-bing;CUI Feng-sheng;YAN Xiang-min(Animal Science College of Xinjiang Agricultural University,Urumqi,Xinjiang 830052;Xinjiang Academy of Animal Husbandry Sciences,Xinjiang Urumqi 830011)
出处
《中国牛业科学》
2024年第1期76-80,共5页
China Cattle Science
基金
自治区科技重大专项(2022A02001-1)
新疆褐牛联合育种群体改良提升行动计划课题(2023XJHN-14)。
关键词
牛肉
肉质风味
营养因素
品种因素
Beef
meat flavor
nutritional factors
factor of variety
