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肉品氧化机制及新型控制技术研究进展

潘瑞 刘永峰 韩春元 舒琴

肉类研究2026,Vol.40Issue(9):80-86,7.
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肉类研究2026,Vol.40Issue(9):80-86,7.DOI:10.7506/rlyj1001-8123-20250910-289

肉品氧化机制及新型控制技术研究进展

Research Progress on the Mechanism and Novel Control Technologies for Meat Products Oxidation

潘瑞 1刘永峰 1韩春元 2舒琴1

作者信息

  • 1. 陕西师范大学食品工程与营养科学学院,陕西 西安 710119
  • 2. 陕西好邦食品有限公司,陕西 咸阳 713702
  • 折叠

摘要

Abstract

The control of meat oxidation,a crucial link in ensuring meat quality and avoiding potential health risks,mainly involves lipid oxidation,protein oxidation,and multi-factor regulation.As the molecular mechanisms and influencing factors of meat oxidation have been gradually elucidated and control technologies have been developed,meat oxidation control and its related technologies have attracted increasing attention from food science researchers and meat production enterprises.This review summarizes the mechanisms of meat oxidation,compares the differences in application effects,costs,and limitations between traditional and novel meat oxidation control technologies,and explains the mechanism of action and practical effects of functional factors such as natural antioxidants and integrated multi-technology strategies in inhibiting the decline of meat quality and reducing health risks.In addition,based on the core value of meat oxidation control technologies in improving meat safety and quality,this paper discusses the existing bottlenecks,development opportunities,and future trends in meat processing,storage,and high-quality industrial development.This review is expected to promote the upgrading of meat oxidation control technologies toward green development,intelligence,and precision,enrich the supply of safe and high-quality meat products,and provide a solid theoretical basis and scientific practical guidance for deepening theoretical research on meat oxidation control,making breakthroughs in technological innovation,and promoting the practical application of new meat oxidation control technologies.

关键词

肉品氧化机制/调控技术/天然抗氧化剂/非热加工/智能包装

Key words

meat oxidation mechanism/control technologies/natural antioxidants/non-thermal processing/intelligent packaging

分类

轻工纺织

引用本文复制引用

潘瑞,刘永峰,韩春元,舒琴..肉品氧化机制及新型控制技术研究进展[J].肉类研究,2026,40(9):80-86,7.

基金项目

陕西省科技计划项目(2025NC-YBXM-179 ()

QCYRCXM-2023-117) ()

榆林市科技计划项目(2023-CXY-179) (2023-CXY-179)

肉类研究

1001-8123

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