关键词: 肉品, 冻结, 解冻, 无损检测

Abstract:

Freezing is one of the important methods of meat storage, which can effectively extend the shelf life of meat. Freezing-thawing process will produce a great impact the quality of the meat, such as lipid oxidation, protein denaturation, changes in microstructural, water holding capacity, color and texture. In order to improve the market competitiveness of meat, it is necessary to optimize freezing-thawing process parameters and storage conditions to improve product quality. This paper reviewed the research status on meat freezing and thawing method, effects of freezing-thawing on meat quality and rapid and non-destructive testing technology to provide reference for livestock and poultry meat storage.

Key words: meat, freezing, thawing, rapid and non-destructive determination