肉类研究2025，Vol.39Issue(2)：55-66,12.DOI:10.7506/rlyj1001-8123-20240909-239
肉及肉制品新鲜度影响因素及控制方法研究进展
A Review of Factors Influencing the Freshness of Meat and Meat Products and Methods for Its Control
摘要
Abstract
In order to analyze in-depth research progress on the factors influencing the freshness of meat and meat products and the methods for its control,the CiteSpace software was used for bibliometric analysis of research on the freshness of meat and meat products during the years 2014-2023,the causes of quality deterioration and spoilage in meat and meat products were examined,and meat preservation techniques were reviewed.The major factors affecting the freshness of meat and meat products include microorganisms,oxygen content,water content,light,fat oxidation,and protein oxidation,and among these,microorganisms and temperature have the greatest impact on their quality.At present,the mainstream meat preservation techniques mainly include natural bacteriostatic agents and biological material-based films containing antioxidants combined with cold storage.Hurdle technology,which integrates various preservation techniques,is characterized by low energy consumption,no pollution and good bacteriostatic effect.Traditional detection techniques for the freshness of meat and meat products have gradually shifted to non-destructive testing techniques represented by electronic nose and electronic tongue testing.The combination of detection techniques with big data and artificial intelligence provides a new idea for the management of meat freshness.关键词
肉制品/新鲜度/CiteSpace/影响因素/保鲜效果Key words
meat products/freshness/CiteSpace/influencing factors/preservation effect分类
轻工纺织引用本文复制引用
罗丽,许粟,扶胜,陶光灿..肉及肉制品新鲜度影响因素及控制方法研究进展[J].肉类研究,2025,39(2):55-66,12.基金项目
国家自然科学基金地区科学基金项目(32360627) （32360627）
贵州省高层次创新型人才(百层次人才)项目(黔科合平台人才-GCC[2023]004) （百层次人才）
贵州省科技计划项目(黔科合支撑[2021]一般394、黔科合平台人才-CXTD[2022]002) （黔科合支撑[2021]一般394、黔科合平台人才-CXTD[2022]002）
贵州省教育厅2023年度自然科学研究项目(黔教技[2023]042号) （黔教技[2023]042号）
贵州省高等学校药食两用资源特征风味感知及品质调控工程研究中心项目(黔教技[2023]042号) （黔教技[2023]042号）
贵阳学院引进人才启动资金科研项目(GYU-KY-(2025)) （GYU-KY-(2025）
