Abstract：In recent years, the application of L-arginine (Arg) and L-lysine (Lys) in meat and meat products has attracted widespread attention. Many significant progresses have been made in studying the effects of the two amino acids on improving the physicochemical properties of meat and meat products such as water-holding capacity, texture, color and tenderness. This paper focuses on the latest progress in research on the effects of Arg and Lys on the water-holding capacity and texture of meat and meat products as well as the underlying mechanisms. Meanwhile, the current status of research on their effects on the color, flavor, tenderness, protein and lipid oxidation of meat and meat products is also summarized, in order to provide theoretical support for the application of these two amino acids in the meat industry in the future.
张道静，周存六. L-精氨酸和L-赖氨酸在肉及肉制品中的应用研究进展[J]. 肉类研究, 2020, 34(6): 96-102.
ZHANG Daojing, ZHOU Cunliu. A Review of the Effects of L-Arginine and L-Lysine on the Physicochemical Properties of Meat and Meat Products. Meat Research, 2020, 34(6): 96-102.
2020, Vol. 34 
