中国畜牧杂志2025，Vol.61Issue(8)：31-37,7.DOI:10.19556/j.0258-7033.20250614-06
肌内脂肪影响猪肉风味品质的多维机制研究进展
Advances in Multidimensional Mechanisms of Intramuscular Fat Affecting Pork Flavor Quality
摘要
Abstract
Pork is one of the most widely consumed meats worldwide,and its flavor quality directly determines consumer acceptance and market value.Intramuscular fat(IMF),a critical precursor of flavor development,has not yet been systematically summarized regarding its specific mechanistic roles in shaping pork flavor.This review synthesizes current knowledge on how IMF modulates pork texture,volatile aroma compounds,and taste-active substances by influencing muscle-fiber type,lipid oxidation,and the Maillard reaction.By deepening our understanding of pork flavor quality,this article provides a scientific basis for developing targeted interventions to enhance pork flavor,thereby contributing to the sustainable production of high-quality meat products and increased consumer satisfaction.关键词
肌内脂肪/脂肪酸/风味/肌纤维/美拉德反应Key words
Intramuscular fat/Fat acid/Flavor/Muscle fibers/Maillard reaction分类
农业科技引用本文复制引用
徐兰梦,巫小倩,张廷焕..肌内脂肪影响猪肉风味品质的多维机制研究进展[J].中国畜牧杂志,2025,61(8):31-37,7.基金项目
国家重点研发计划(2021YFD1301101) （2021YFD1301101）
重庆市农业种质资源精准鉴定项目(2331602) （2331602）
