牛羊肉冰温保鲜技术研究进展
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(1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China;
this review, we hope to provide theoretical guidance for industrial application of superchilling on fresh meat in China.
Keywords: superchilling; beef; mutton; eating quality; shelf life
A Review of the Application of Superchilling on Beef and Mutton
CHEN Xue1, LUO Xin1,2, ZHU Lixian1, DONG Pengcheng1, HANG Mingshan3, HAO Jiangang4, ZHANG Yimin1,*
3. National Beef Cattle Industrial Technology System, Tongliao Station, Tongliao 028100, China; 4. National Beef Cattle Industrial Technology System, Wulagai Station, East Ujimqin 026321, China)
摘 要：冰温（－0.5～－2.8 ℃）可抑制生鲜肉中内源酶的活性及微生物生长，进而影响产品品质。但是冰温保鲜 这一新技术对牛羊肉品质的作用机制仍然缺乏系统的总结，尤其是冰温对生鲜肉嫩度的影响是否起到积极作用尚未 有定论。因此，本文立足于近年来的研究进展，深入分析了冰温保鲜对牛羊肉嫩度的影响，同时概述了该技术对肉 色、汁液损失、风味（脂肪氧化）和微生物的作用，总结了该技术目前存在的问题及未来发展方向，以期为冰温保 鲜技术在我国的广泛应用提供理论指导。 关键词：冰温保鲜；牛肉；羊肉；食用品质；货架期
40(7): 314-319. (in Chinese with English abstract) DOI:10.7506/spkx1002-6630-20180123-313. http://www.spkx.net.cn
冰温保鲜是指将生鲜食品置于0 ℃以下、冻结点以 上的温度范围内，使食品保持低温而不冻结的状态[1]，
lacks a systematic review of the effect and underlying mechanism of superchilling on the quality of beef and mutton; notably, it
is uncertain yet whether superchilling causes a positive or negative effect on meat tenderness. In this review, we present recent
来自百度文库
DOI:10.7506/spkx1002-6630-20180123-313
中图分类号：TS251.52
文献标志码：A
文章编号：1002-6630（2019）07-0314-06
引文格式：
陈雪, 罗欣, 朱立贤, 等. 牛羊肉冰温保鲜技术研究进展[J]. 食品科学, 2019, 40(7): 314-319. DOI:10.7506/spkx1002-
6630-20180123-313. http://www.spkx.net.cn
CHEN Xue, LUO Xin, ZHU Lixian, et al. A review of the application of superchilling on beef and mutton[J]. Food Science, 2019,
Abstract: Superchilling (–0.5 to –2.8 ℃) can inhibit the activity of endogenous proteolytic enzymes in meat and slow
down the growth of most bacteria, consequently maintaining good quality of meat products. However, the current literature
314 2019, Vol.40, No.07
食品科学
※专题论述
牛羊肉冰温保鲜技术研究进展
陈 雪1，罗 欣1,2，朱立贤1，董鹏程1，韩明山3，郝剑刚4，张一敏1,*
（1.山东农业大学食品科学与工程学院，山东 泰安 271018；2.江苏省肉类生产与加工质量安全控制协同创新中心， 江苏 南京 210095；3.国家肉牛牦牛产业技术体系通辽站，内蒙古 通辽 028100； 4.国家肉牛牦牛产业技术体系乌拉盖站，内蒙古 东乌珠穆沁 026321）
progress in understanding the effect of superchilling on the tenderness of beef and mutton as well as its effect on meat color, flavor
(lipid oxidation), purge loss, and bacterial growth. Additionally, the existing problems and future trends are also discussed. With
this review, we hope to provide theoretical guidance for industrial application of superchilling on fresh meat in China.
Keywords: superchilling; beef; mutton; eating quality; shelf life
A Review of the Application of Superchilling on Beef and Mutton
CHEN Xue1, LUO Xin1,2, ZHU Lixian1, DONG Pengcheng1, HANG Mingshan3, HAO Jiangang4, ZHANG Yimin1,*
3. National Beef Cattle Industrial Technology System, Tongliao Station, Tongliao 028100, China; 4. National Beef Cattle Industrial Technology System, Wulagai Station, East Ujimqin 026321, China)
摘 要：冰温（－0.5～－2.8 ℃）可抑制生鲜肉中内源酶的活性及微生物生长，进而影响产品品质。但是冰温保鲜 这一新技术对牛羊肉品质的作用机制仍然缺乏系统的总结，尤其是冰温对生鲜肉嫩度的影响是否起到积极作用尚未 有定论。因此，本文立足于近年来的研究进展，深入分析了冰温保鲜对牛羊肉嫩度的影响，同时概述了该技术对肉 色、汁液损失、风味（脂肪氧化）和微生物的作用，总结了该技术目前存在的问题及未来发展方向，以期为冰温保 鲜技术在我国的广泛应用提供理论指导。 关键词：冰温保鲜；牛肉；羊肉；食用品质；货架期
40(7): 314-319. (in Chinese with English abstract) DOI:10.7506/spkx1002-6630-20180123-313. http://www.spkx.net.cn
冰温保鲜是指将生鲜食品置于0 ℃以下、冻结点以 上的温度范围内，使食品保持低温而不冻结的状态[1]，
lacks a systematic review of the effect and underlying mechanism of superchilling on the quality of beef and mutton; notably, it
is uncertain yet whether superchilling causes a positive or negative effect on meat tenderness. In this review, we present recent
来自百度文库
DOI:10.7506/spkx1002-6630-20180123-313
中图分类号：TS251.52
文献标志码：A
文章编号：1002-6630（2019）07-0314-06
引文格式：
陈雪, 罗欣, 朱立贤, 等. 牛羊肉冰温保鲜技术研究进展[J]. 食品科学, 2019, 40(7): 314-319. DOI:10.7506/spkx1002-
6630-20180123-313. http://www.spkx.net.cn
CHEN Xue, LUO Xin, ZHU Lixian, et al. A review of the application of superchilling on beef and mutton[J]. Food Science, 2019,
Abstract: Superchilling (–0.5 to –2.8 ℃) can inhibit the activity of endogenous proteolytic enzymes in meat and slow
down the growth of most bacteria, consequently maintaining good quality of meat products. However, the current literature
314 2019, Vol.40, No.07
食品科学
※专题论述
牛羊肉冰温保鲜技术研究进展
陈 雪1，罗 欣1,2，朱立贤1，董鹏程1，韩明山3，郝剑刚4，张一敏1,*
（1.山东农业大学食品科学与工程学院，山东 泰安 271018；2.江苏省肉类生产与加工质量安全控制协同创新中心， 江苏 南京 210095；3.国家肉牛牦牛产业技术体系通辽站，内蒙古 通辽 028100； 4.国家肉牛牦牛产业技术体系乌拉盖站，内蒙古 东乌珠穆沁 026321）
progress in understanding the effect of superchilling on the tenderness of beef and mutton as well as its effect on meat color, flavor
(lipid oxidation), purge loss, and bacterial growth. Additionally, the existing problems and future trends are also discussed. With