食品科学2025，Vol.46Issue(8)：336-345,10.DOI:10.7506/spkx1002-6630-20241018-112
生鲜红肉发色特性及其调控机制的研究进展
Research Progress on the Blooming Characteristics of Fresh Red Meat and Its Regulatory Mechanism
摘要
Abstract
Red meat cut up or stored in anaerobic packaging needs to be bloomed before being displayed,which makes the meat turn from dark purple to attractive,bright red.This is important for stimulating consumer purchase intention.However,there have been few systematic reviews of the mechanism and application of meat blooming.This article summarizes the state-of-the-art progress in understanding the formation and stability of meat color,and reviews the blooming properties and evaluation methods of fresh meat from different parts of different animal species.It also elucidates the internal(e.g.,mitochondrial function,ultimate pH,and protein modification)and external(e.g.,temperature,aging method,and pre-blooming treatment)factors impacting the blooming of red meat,as well as the related regulatory mechanisms.It is hoped that this review will provide a theoretical basis and technical guidance for the targeted improvement of blooming efficiency in different types of red meat in practice.关键词
肉色/发色机制/线粒体功能/干预因素Key words
meat color/blooming mechanism/mitochondrial function/regulatory factors分类
轻工纺织引用本文复制引用
徐一焜,张文燕,张一敏,梁荣蓉,罗欣,郝剑刚,杨啸吟..生鲜红肉发色特性及其调控机制的研究进展[J].食品科学,2025,46(8):336-345,10.基金项目
国家自然科学基金面上项目(32372384) （32372384）
现代农业产业技术体系建设专项(CARS-37) （CARS-37）
中央引导地方科技发展专项(YDZX2022149) （YDZX2022149）
