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

摘要：

冷冻是贮藏原料肉重要方法之一，可有效延长肉品货架期。冻结-解冻过程会对肉的品质产生很大的影响，通常包括脂肪氧化、蛋白变性、组织结构变化、持水性变化、色泽变化、质构变化等。为提高我国肉品的市场竞争力，有必要对其冻结-解冻工艺参数及贮藏条件进行优化，提高产品品质。概述了肉品冻结解冻方法、冻结-解冻对肉品品质的影响及其快速无损检测技术的研究现状，以期为畜禽肉贮藏提供参考。

关键词: 肉品, 冻结, 解冻, 无损检测