Meat Research

Office Online

Submission Online

Peer Review

Editor-in-chief

Office Work

Journal Online

Accepted

Archive

Quick Search

2020 Vol. 34, No. 6 Published: 2020-06-30

Reviews Package & Storage Basic Research Analysis & Detection Processing Technology

Basic Research

	1	Comparison of Muscle Fiber Traits and Meat Quality of Different Porcine Skeletal Muscles
		WANG Lisha, WANG Hang, LI Xia, ZHANG Chunhui, LIANG Hong, LI Min
		DOI: 10.7506/rlyj1001-8123-20200316-073
		In order to compare the muscle fiber traits and meat quality of different porcine skeletal muscles, Longissimus dorsi, Semimembranosus and Semitendinosus muscles were collected from 9 crossbred (Duroc × Landrace × Yorkshire) pig carcasses slaughtered at the age of 6 months. The muscle fiber traits, such as muscle fiber number percentage, mean diameter, cross-sectional area and fiber density were detected with a nicotinamide adenine dinucleotide-tetrazolium reductase (NADH-TR) staining method, and the meat quality traits, including pH value, color, cooking loss, shear force, and texture profile analysis, were analyzed as well. The result showed that Longissimus dorsi and Semimembranosus muscles contained predominantly type ⅡB fiber, accounting for 82.03% and 53.22% of the total muscle fiber types in them, respectively. Type Ⅰ (45.44%) and type ⅡB (39.01%) fiber were the major ones in Semitendinosus muscle. The mean diameter and crosssectional area of all three muscle fiber types in Semimembranosus muscle were the largest, and the density of muscle fibers was the lowest, 42.15 fibers/mm2 (P < 0.05). Longissimus dorsi had the highest lightness value and cooking loss (P < 0.05) and the lowest pH value and redness value (P < 0.05). Semimembranosus muscle had the highest shear force (P < 0.05). Semitendinosus had the highest pH value and redness value (P < 0.05), as well as the lowest lightness, shear force and cooking loss (P < 0.05).
		2020 Vol. 34 (6): 1-7 [Abstract] ( 191 ) 全文 ( 247 )

	8	Effect of Ionic Strength on the Emulsification Characteristics of Pork Collagen before and after Cooking
		ZHU Chaozhi, LI Shanshan, CUI Wenming, ZHAO Gaiming, LI Jiaqi, YIN Feng, JIAO Yangyang, TANG Yingda
		DOI: 10.7506/rlyj1001-8123-20191206-300
		In order to explore the effect of ionic strength on the emulsification characteristics of pork collagen before and after cooking, this study evaluated the emulsification properties of soluble and insoluble pork collagen in the presence of different concentrations of NaCl (0.0, 0.2, 0.4 and 0.6 mol/L), including emulsification activity index (EAI), emulsion stability index (ESI), viscosity, emulsion microstructure, and solubility. The results showed that with increasing ionic strength, the solubility of soluble collagen decreased, the viscosity increased, EAI first increased and then decreased, while ESI exhibited the opposite trend; the solubility and viscosity of insoluble collagen increased, and both EAI and ESI showed a trend of first increase and then decrease. In conclusion, the change in ionic strength or heat treatment could significantly change the emulsification characteristics of both soluble and insoluble pork collagen.
		2020 Vol. 34 (6): 8-13 [Abstract] ( 119 ) 全文 ( 138 )

	14	Effects of Exogenous Inhibitors on Physicochemical Properties and Safety of Air-Dried Sausage during Processing
		CHEN Yuanyuan, MA Kaihua, LI Lu, GAO Xinyang, MA Lizhen
		DOI: 10.7506/rlyj1001-8123-20200214-036
		To study the effects of exogenous inhibitors on the physicochemical properties and safety of air-dried sausages during air-drying, a combined antioxidant (CA), a combined spice (CS) and a fermented beef flavoring (FBF) previously selected in our laboratory as well as FBF combined with CA at 1:1 ratio (FBFA) and CA combined with CS at 1:1 ratio (CSA) were used separately to process air-dried sausage. On day 1, 3, 6, 9 and 12 of air drying, samples were taken to determine their moisture content, water activity (aw), redness value (a), brightness value (L), pH, thiobarbituric acid resctive substances (TBARs) value, and nitrite residues, and biogenic amine contents on day 6 and 12 and N-nitrosoamines (NAs) content on day 12 were measured as well. The results showed that during the processing of air-dried sausages, the above five exogenous inhibitors could reduce aw (0.80–0.81) without causing significant change in moisture content relative to the control group, and gave nitrite residues ranging from 3.77 to 5.65 mg/kg, significantly improving the quality and safety of the product. Comparative analysis showed that FBFA increased a* and L* values, reduced TBARs value and nitrite residues, inhibited the formation of histamine and NAs, improving the color, safety and quality of air-dried sausages. Moreover, CSA well inhibited the formation of histamine and tyramine, controlled fat oxidation, and blocked the formation of NAs. It can be seen that the combination of CA with FBF or CS has a significant synergistic effect on improving the quality and safety of air-dried sausages.
		2020 Vol. 34 (6): 14-20 [Abstract] ( 119 ) 全文 ( 175 )

	21	Analysis and Evaluation of Nutritional Components of By-Products of Small-Tailed Han Sheep in Xilingol League, North China’s Inner Mongolia
		ZHANG Fengmei, Lü Nan, GERELTU, SHUANG Quan
		DOI: 10.7506/rlyj1001-8123-20200407-090
		The proximate nutrient, amino acid, fatty acid and mineral compositions of by-products of small-tailed Han sheep in Xilingol League, Inner Mongolia, China including heart, liver, spleen, lung, kidney, large intestine, small intestine, stomachs (rumen, reticulum, omasum and abomasum), and blood were analyzed and evaluated. The results showed that the by-products contained 68.86%–83.62% water, 11.10%–19.92% protein, 0.19%–16.93% fat and 0.45%–3.82% ash on a wet basis. A total of 17 amino acids including aspartic acid, leucine and lysine were produced from acid hydrolysis of the by-products. Seven amino acids were detected in the hydrolysates, together accounting for 34.44%–44.35% of the total amino acids, glutamic acid, aspartic acid and leucine being the major ones. The content of unsaturated fatty acids in blood, 8.26%, was much lower than those in the other by-products, 35.56%–56.09%, and monounsaturated fatty acids were the major ones. The content of oleic acid in reticulum, omasum, abomasum, large intestine and small intestine was more than 30%, while the content of linoleic acid in reticulum, liver and lung was relatively high. Each by-product contained a variety of microminerals. K and Fe were the most abundant in spleen, whereas the four stomachs were all rich in Ca.
		2020 Vol. 34 (6): 21-26 [Abstract] ( 106 ) 全文 ( 279 )

	27	Effect of Different Meat Cuts on the Quality of Beef Jerky
		GAO Yue’e, YANG Kai, LIU Yanpei, HE Zeying, LI Qiaoxian, WANG Xin, WANG Zhe, ZHANG Jicai, WANG Ankui
		DOI: 10.7506/rlyj1001-8123-20200113-012
		The meat quality of sirloin and topside from carcasses of castrated male Yunling cattle aged (30 ± 2) months, chilled at 0–5 ℃ for 7 d after slaughter was evaluated. Either meat cut was processed into beef jerky by marination followed by roasting. The contents of moisture, crude protein, crude fat and ash, percent water loss and percent cooking loss of raw meat, as well as pH value, total volatile basic nitrogen (TVB-N) content, nitrite content, shearing force, color and amino acid composition of beef jerky were determined. Results demonstrated that the two cuts of raw meat significantly differed in contents of crude protein, crude fat and ash, shearing force and yellowness value (b) (P < 0.05) but not in moisture content, percent water loss, percent cooking loss, lightness value (L) or redness value (a). Beef jerkies made from the two meat cuts presented a significant difference in contents of moisture, crude fat and crude protein, shearing force and L (P < 0.05) but not in ash content, b* or a*. For both samples, pH value, TVB-N and nitrite content were all within the acceptable range. For either meat cut, amino acid contents of beef jerky were higher than those of the raw meat. No significant difference in the contents of total amino acids (TAA), essential amino acids (EAA), non-essential amino acids (NEAA) existed between the two cuts of raw meat, while the beef jerkies processed from them significantly differed in these parameters (P < 0.05). Raw sirloin was superior to raw topside in terms of shearing force and intermuscular fat. Tenderness and fat content of beef jerky were greatly affected by the quality of raw meat.
		2020 Vol. 34 (6): 27-31 [Abstract] ( 135 ) 全文 ( 188 )

	32	Correlation between Meat Color and Eating Quality of Qinchuan Cattle after Slaughter
		RUAN Zhentian, LI Yalei, LUO Ruiming, ZHANG Xingya
		DOI: 10.7506/rlyj1001-8123-20200520-129
		This study investigated the correlation between changes in beef color and eating quality during postmortem aging. Changes in the meat color, relative content of myoglobin, pH value, shear force, water-holding capacity, cooking loss of Longissimus dorsi muscles from Qinchuan cattle aged for different periods up to 7 days after slaughter were examined and the relationship between meat color and eating quality was evaluated using principal component analysis and correlation analysis. The results showed that the brightness value (L) and redness value (a) of beef increased first and then decreased, while the yellowness value (b) increased gradually and slowly. The relative content of oxymyoglobin (OxyMb) continued to decline, the relative content of deoxymyoglobin (DeoxyMb) rose until the fifth day, and afterward declined slowly, and the relative content of metmyoglobin (MetMb) increased gradually. The pH value showed a decrease until the fifth day and then rose. Both the water-holding capacity and shear force gradually decreased, and the cooking loss first showed an upward trend, and then decreased on the seventh day. L was significantly positively correlated with the relative content of DeoxyMb (P < 0.01). The relative content of MetMb was correlated significantly negatively with the relative content of OxyMb and water-holding capacity (P < 0.01) as well as shear force (P < 0.05). There was a significantly positive correlation between water-holding capacity and shear force (P < 0.05), and both parameters were significantly positively correlated with the relative content of OxyMb (P < 0.05).
		2020 Vol. 34 (6): 32-37 [Abstract] ( 135 ) 全文 ( 482 )

	38	Fatty Acid Profiles of Meat from Pasturing and Barn-Fed Sheep in Inner Mongolia, China
		LIU Mengjing, GUO Jun, YAN Xinlei, SUN Haizhou
		DOI: 10.7506/rlyj1001-8123-20200429-110
		Inner Mongolia is a major producer of meat from natural pasture-grazed cattle and sheep, and large-scale barn feeding is burgeoning in the farming area and the herding forbidden-banned area. However, a systematic evaluation of the fatty acid characteristics of meat from sheep under different feeding systems is still lacking in the literature. A total of 109 meat samples from pasturing sheep and 30 meat samples from barn-fed sheep were collected from 7 banners/counties in the three typical pastoral areas and agro-pastoral areas of northeast, east-central and west Inner Mongolia, and their fatty acid compositions were determined by gas chromatography (GC), and the data obtained were analyzed by principal component analysis (PCA) and descriptive statistics. Results indicated that grazing sheep meat samples from the Hulunbuir and Xilingol grassland were gathered into one group, while barn-fed sheep meat samples from Bayannur farming region into another group. Both grazing and barn-fed sheep meat from each of the three regions were not separable by banners/counties or breeds. Most fatty acids in Biceps femoris were significantly different from those in tail fat, while the characteristic fatty acids in grazing sheep meat were consistent with those in barn-fed sheep meat. The fatty acids of tail fat provided better separation of the two feeding patterns than did those of Biceps femoris. The contents of n-3 polyunsaturated fatty acids (n-3 PUFAs), α-C18:3 n-3 (α-linolenic acid), C14:1 and C14:0 in grazing sheep meat were significantly higher than those in barn-fed sheep meat. The content of n-3 PUFAs in Biceps femoris and tail fat increased by 5.0 and 3.2 times, and the content of α-linolenic acid increased by 3.6 and 2.9 times, respectively. On the other hand, barn-fed sheep meat contained significantly more n-6 PUFAs, trans fatty acids, C18:2 n-6c and C18:1 n-9t than did grazing sheep meat.
		2020 Vol. 34 (6): 38-44 [Abstract] ( 140 ) 全文 ( 256 )

	45	Effects of Ginger and Chili Pepper as well as Their Bioactive Components on the Formation of Heterocyclic Amines in Stewed Beef
		LI Yuzhu, WANG Yong, XIE Tingting, ZHENG Wei, LIU Xingyun, XU Baocai, CAI Kezhou
		DOI: 10.7506/rlyj1001-8123-20200427-106
		This study was undertaken in order to investigate the inhibitory effects of ginger and chili pepper as well as their bioactive components on the formation of heterocyclic amines in stewed beef and the underlying mechanism. The results showed that ginger and chili pepper could significantly reduce the total amount of heterocyclic amines in stewed beef (P < 0.05). 6-Gingerol and capsaicin were respectively identified as the most abundant bioactive compounds in ginger and chili pepper by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The addition of 6-gingerol or capsaicin could significantly reduce the total amount of heterocyclic amines in stewed beef (P < 0.05). 6-Gingerol had stronger antioxidant activity in terms of free radical scavenging capacity compared with capsaicin, and hot water extracts from ginger and chili pepper, listed in descending order. The addition of 6-gingerol or capsaicin significantly increased the content of reducing sugar, creatinine and creatine compared with the control group (P < 0.05). The above results demonstrate that ginger and chili pepper can effectively inhibit the formation of heterocyclic amines in stewed beef, and the inhibitory effect is related to the antioxidant potency of the bioactive components they contain.
		2020 Vol. 34 (6): 45-51 [Abstract] ( 123 ) 全文 ( 166 )

	52	Measurement and Evaluation of Selenium in Beef and Sheep Meat in Inner Mongolia
		LUO Shuai, GUO Jun, Lü Jiao, DU Quan, SUN Haizhou
		DOI: 10.7506/rlyj1001-8123-20200319-078
		A total of 124 beef samples from grazing, semi-barn-fed and barn-fed cattle and 49 mutton samples from grazing sheep in 12 banners and counties distributing from east to west in Inner Mongolia were collected for determining selenium (Se) levels by atomic fluorescence spectroscopy (AFS). Descriptive statistical analysis and comparative analysis were carried out on the data obtained. Results showed that Se levels of beef and mutton in Inner Mongolia exhibited significant regional characteristics, increasing from east to west. However, Se levels of beef and sheep meat did not significantly differ between the middle to middle-eastern regions. Se content of beef in Uxin Banner was about 3 times higher than that in Xin Barag Left Banner, (12.04 ± 0.84) versus (3.01 ± 1.34) μg/100 g. Se content of mutton in Hanggin Rear Banner was approximately 2 times higher than that in Ewenki Banner, (4.23 ± 0.82) versus (1.41 ± 0.57) μg/100 g. The distribution of Se contents in grazing sheep meat was concentrated with significant regional characteristics, while the distribution of Se contents in beef was scattered, implying that feeding systems have a significant impact on selenium level. Se content of beef was 1.8 times higher than that of sheep, (6.23 ± 2.63) versus (2.24 ± 1.14) μg/100 g. Overall, Se levels of beef from barn-fed cattle, (8.71 ± 2.90) μg/100 g, and from semi-barn fed cattle, (6.41 ± 2.17) μg/100 g, were higher than that of beef from grazing cattle, (5.10 ± 1.80) μg/100 g for each region. The regional variability of Se contents in beef and mutton may be related to both the crustal abundance of selenium and feeding factors.
		2020 Vol. 34 (6): 52-57 [Abstract] ( 143 ) 全文 ( 231 )

Processing Technology

	58	Effect of Deep-Frying Time on Physical and Chemical Properties of Yunnan Dry-Cured Beef
		ZHANG Yarong, KANG Jiao, XUE Qiaoli, QIAN Kaili, NONG Xiulian, HU Yongjin
		DOI: 10.7506/rlyj1001-8123-20200305-059
		In this paper, we analyzed the dynamic changes in the contents of moisture, protein, reducing sugar, amino acids, fatty acids and thiobarbituric acid reactive substances (TBARs) value, acid value (AV), carbonyl group value (CGV) and peroxide value (PV) during the deep frying of Yunnan dry-cured beef. The results showed that deep-frying time was significantly negatively correlated with moisture content, reducing sugar content and AV (r = -0.791, -0.988 and -0.933, respectively; P < 0.01), but positively with protein content (r = 0.889, P < 0.01). TBARs value showed a trend of increasing first and then decreasing with deep-frying time, reaching a maximum value of 1.535 mg/100 g at 8 min, and was significantly positively correlated with deep-frying time (r = 0.688, P < 0.05). Deep-frying time was significantly positively correlated with the total amount of amino acids (r = 0.727, P < 0.01), dominated by asparagines, proline, glutamine and alanine, as well as with the content of taste amino acids (r = 0.763, P < 0.01). On the other hand, there was no significant correlation of deepfrying time with total fatty acid content, CGV or PV.
		2020 Vol. 34 (6): 58-63 [Abstract] ( 120 ) 全文 ( 136 )

Analysis & Detection

	64	Evaluation of Eating Quality of Commercial Natural Fermented Spanish Sausages
		LI Ruren, ZHONG Guixia, ZHAO Linyu, YANG Peng, LI Fengjiao, SONG Li, LIU Dengyong, RONG Liangyan
		DOI: 10.7506/rlyj1001-8123-20200220-045
		Various types of best-selling commercial naturally fermented Spanish sausages were evaluated by a trained sensory panel and the ones very much liked by the panelists were selected to determine their moisture, pH value, color and texture. In addition, the volatile flavor components were analyzed by headspace-solid phase microextraction followed by gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that fermented sausages with high overall acceptability had the following characteristics: high glossiness, dark red color (lightness value 16.028–31.399, redness value 13.80–16.31), tight organizational structure, homogenous texture, moderate hardness (4721.8590–6360.3520g), low pH value (5.68–5.89), low moisture content (20.12%–28.09%), good chewiness, moderate dryness, fruity and milky aroma, fresh scent and light pepper-like flavor, and sweet, umami and salty taste with moderate sourness. A total of 81 volatile compounds were detected with the predominant ones being acetaldehyde, isovaleraldehyde, 2,3-butanedione, myrcene, ethyl 3-methylbutanoate, cis-4-hydroxy-6-dodecene lactone and acetic acid.
		2020 Vol. 34 (6): 64-71 [Abstract] ( 99 ) 全文 ( 101 )

	72	Effects of Different Cooking Methods on Physicochemical, Sensory and Flavor Quality of Dry Cured Ham
		SU Wei, WANG Hanyu, MU Yingchun, MU Yu, JIANG Li, ZHENG Pu, ZHAO Chi
		DOI: 10.7506/rlyj1001-8123-20200506-113
		The quality of cooked meat products is closely related to cooking methods. Therefore, the purpose of this study was to evaluate the effect of four different cooking methods (high-pressure, microwave, steaming, and boiling) on the physicochemical and nutritional properties, flavor quality, and sensory evaluation of Panxian ham in order to select the most suitable cooking method for Panxian ham. The results showed that the color of ham cooked by steaming and boiling was better; the pH values were higher, 6.10 and 8.16 respectively; the moisture contents were higher, 35.70% and 35.20% respectively; and the salt contents and cooking loss rates were both lower, 28.01% and 5.15%, and 28.06% and 4.99% respectively. The contents of crude fat and crude protein in microwaved ham were the highest, 6.48% and 55.14%, respectively. All four cooking treatments caused a decrease in the type of volatile flavor compounds, while microwave, steaming, and boiling increased the content of flavor compounds, especially steaming. Consistently, hierarchical clustering analysis (HCA) and biplot analysis indicated the improving effect of steaming on the flavor. In addition, principal component analysis (PCA) suggested that 7 of the 15 characteristic aroma components were related to steamed ham, including 2-methylbutanal, 3-methylbutanal, hexanal, nonanal, heptanal, octanal, and (E)-2-nonenal. Sensory evaluation indicated that steamed ham had the strongest meat flavor. Partial least squares regression (PLSR) suggested that meat flavor seemed to be associated with 3-methyl-butyral, hexanal, and nonanal. These findings showed that steaming was the best cooking method for Panxian ham, which could improve the physicochemical properties and flavor quality of Panxian ham.
		2020 Vol. 34 (6): 72-79 [Abstract] ( 129 ) 全文 ( 292 )

	80	Species-Specific Polymerase Chain Reaction for Authentication of Nototodarus sloanii and Ommastrephes bartramii
		YI Jiehan, ZHAO Aihua, WANG Jinrong, GUO Dehui, LI Yanqing, ZHONG Micun
		DOI: 10.7506/rlyj1001-8123-20200416-095
		In this study, the mitochondrial cytochrome coxidase subunit Ⅰ (COⅠ ) gene of the two squid species, Nototodarus sloanii and Ommastrephes bartramii, were amplified by polymerase chain reaction (PCR) and sequenced, and DNA polymorphisms were analyzed by multiple sequence alignment. Species-specific primers were designed for each species according to their specific sites, and multiplex PCR was conducted for molecular discrimination of N. sloanii and O. bartramii. As a result, N. sloanii and O. bartramii gave specific amplicons of 214 bp and 339 bp, respectively. The developed species-specific PCR system could detect 1% of intentional adulteration of O. bartramii in N. sloanii with a detection limit of as low as 0.1 ng of genomic DNA. Therefore, it could be useful to identify N. sloanii and O. bartramii and blended surimi from both species available on the market.
		2020 Vol. 34 (6): 80-84 [Abstract] ( 86 ) 全文 ( 134 )

Package & Storage

	85	Effect of Postmortem Aging Time on Quality Characteristics of Dried Meat Floss
		XIA Wenyun, GAI Shengmei, LIU Dengyong
		DOI: 10.7506/rlyj1001-8123-20200414-093
		The effect of postmortem aging time on quality characteristics of dried pork floss was studied in this work. Pork hindquarter was aged at 0–4 ℃ after slaughter, and sampled at 0, 3, 6, 9, 12, 24, 36 and 48 h for the measurement of pH value, shear force and myofibrillar framgmentation index (MFI). These samples were processed into dried meat floss, and the quality characteristics of the product were comprehensively evaluated by meat floss content, fluffiness, net fluffiness and fine fluffiness. As a result, the pH value of pork at 6 h after slaughter was 6.01±0.07, shear force (51.09±2.60) N, and MFI 58.021±1.635; the meat floss content of the processed product was (72.27±2.90)%, fluffiness (6.88±0.11) cm3/g, net fluffiness (7.68±0.46) cm3/g, fine fluffiness (2.44±0.27) cm3/g, and comprehensive score 0.084 2. The pH value of pork at 12 h after slaughter was 5.63±0.04, shear force (61.54±3.81) N, and MFI was 64.41±2.03. Moreover, at this time, maximum rigor mortis appeared, and the meat floss content of the processed product was (61.57±2.45)%, fluffiness (6.25±0.13) cm3/g, net fluffiness (7.08±0.14) cm3/g, fine fluffiness (1.60±0.09) cm3/g, and comprehensive score 0.305 0. The comprehensive score for quality characteristics of dried meat floss was higher at 24, 36 and 48 h (at the late stage of off-rigor) after slaughter than within 6 h. Thus, dried pork floss processed within 6 h postmortem had better quality. Pork after 6 h postmortem is no longer suitable for the processing of dried meat floss.
		2020 Vol. 34 (6): 85-90 [Abstract] ( 172 ) 全文 ( 145 )

	91	Effects of Pre-Chilling Conditions and Time on Quality of Tan Sheep Carcasses
		LI Wencai, TIAN Hanyou, ZOU Hao, BAI Jing, WANG Hui, ZHAO Junyi, LUO Ruiming, JU Ning, QI Biao, QIAO Xiaoling
		DOI: 10.7506/rlyj1001-8123-20200417-096
		The effects of spatial variations in environmental temperature and relative humidity during one-stage pre-chilling at 0?4 ℃ in a chilling room with unidirectional fan arrangement and pre-chilling time on the carcass quality of Tan sheep were studied by measuring the internal temperature, evaporative loss, pH value and meat color of sheep carcasses. The results showed that the environmental temperature decreased from about 19 to 2 ℃ and then leveled off, and the relative humidity increased to over 99.9% and then remained stable over time. At the end of pre-chilling, the internal temperature of carcasses was in the range from 2.67 to 3.83 ℃, showing no significant differences among six different locations. The evaporative loss ranged from 0.39% to 1.05% among the locations, and the longer the pre-chilling time, the greater the evaporative loss, and there was a significant difference between the location close to the wall and with longer pre-chilling time and the central location (P < 0.05). pH value was 5.59 to 5.74 after pre-chilling, and it showed no significant differences among the locations. Before pre-chilling, there was no significant difference in meat color among the different locations, and after pre-cooling, brightness value and redness value were both improved.
		2020 Vol. 34 (6): 91-95 [Abstract] ( 107 ) 全文 ( 132 )

Reviews

	96	A Review of the Effects of L-Arginine and L-Lysine on the Physicochemical Properties of Meat and Meat Products
		ZHANG Daojing, ZHOU Cunliu
		DOI: 10.7506/rlyj1001-8123-20200422-098
		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.
		2020 Vol. 34 (6): 96-102 [Abstract] ( 176 ) 全文 ( 545 )

News

Download

	Online Submission

	Author Guidelines

	Remote Contribute Steps

	Manuscript Review Process

	Copyright Statement

	Submitting Template

	Ethical Standards

	Misconduct Processing

Links

	CHINA GENERAL CHAMBER COMMERCE

	BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP

	BEIJING ACADEMY OF FOOD SCIENCES

	CHNFOOD

	FOOD SCIENCE

	FOOD SCIENCE AND HUMAN WELLNESS

	JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

	JOURNAL OF FUTURE FOODS

Tel: 010-83155446/47/48/49/50　Fax: 010-83155436　E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.