假羊肉泛滥危害及其防治对策

羊肉是人们喜好的保健型肉品,但近年来市场不断有假羊肉事件曝出。目前羊肉串、羊肉卷、冻羊肉等掺假较为常见,大多数假羊肉采用掺入鸭肉或者猪肉进行造假,有的直接用猪肉或鸭肉、香精、羊肉粉、色素等造假,让消费者难以辨别真假,严重危害消费者身体健康。本文对假羊肉泛滥的危害进行了详细分析,并提出了综合防治措施,如通过建立羊肉产业大数据库、加强羊肉品牌与信用体系建设、加强羊肉鉴别技术研究、羊肉定点屠宰等方式,旨在提高羊肉食品的安全水平、杜绝假羊肉的泛滥。     

羊肉香肠加工研究进展

羊肉味道鲜美,营养丰富,将羊肉制作成羊肉香肠是保存羊肉的一种传统技术,便于携带和贮藏。随着人 们生活水平的提高和现代化技术发展的进步,羊肉香肠的类型也由单一型向着多样化发展,其感官品质和工艺性能 也得到显著改善。本文从加工羊肉香肠的肉羊品种、羊肉香肠的类型、羊肉香肠配方和加工工艺的研究、植物及其 提取物在羊肉香肠中的应用几个方面进行综述。     

基于质地特性的羊肉产地鉴别

为实现羊肉产地快速、客观的鉴别,本文利用质地特性对甘肃山丹、东乡、兰州、靖远4个不同产地羊肉进行分析,并研究其持水性及质地特性的变化规律。对不同产地的羊肉进行定性区分和定量分析,结果表明:不同地域羊肉具有其独特的质地特性,靖远羊肉的嫩度和弹性最高;兰州羊肉的弹性、嫩度、内聚性最低,其持水性和硬度最高;羊肉的质地特征来看,尤以靖远羊肉品质为佳。采用质地特性参数结合多元统计分析(主成分分析、典则判别分析和线性判别分析)对羊肉产地进行鉴别,结果发现,主成分分析和典则判别分析均可定性识别不同产地羊肉;线性判别分析建立的羊肉地域判别模型,对四个产地羊肉的正确识别率达到70%,利用质地特性在羊肉产地的鉴别中具有可行性。此研究结果为羊肉产地的鉴别提供参考。     

宁夏滩羊肉质量属性及与内蒙古羊肉品质差异分析

以察哈尔羊、苏尼特羊和市售羊肉作为对照,对滩羊肉蛋白质、粗脂肪、水分、脂肪酸、氨基酸、游离氨基酸、解冻损失、主体风味特征、色泽、挥发性有机物,以及熟制羊肉的主体风味和滋味特性进行分析。结果显示,在营养属性方面,察哈尔羊肉蛋白质含量最高(P0.05),市售羊肉蛋白质含量最低;苏尼特羊和察哈尔羊肉粗脂肪含量最高,市售羊肉粗脂肪含量最低;市售羊肉水分含量最高,苏尼特羊和察哈尔羊肉水分含量最低;苏尼特羊和市售羊肉必需氨基酸含量最高,且以苏尼特羊肉必需氨基酸与非必需氨基酸含量比值最大(P0.05);察哈尔羊肉脂肪酸含量最高(P0.05),市售和苏尼特羊肉脂肪酸含量最低。察哈尔羊肉解冻损失较低(P0.05),苏尼特羊肉解冻损失较高。在感官品质方面,滩羊肉颜色值优于其它样品,且冻融后得到增强;各样品及其熟制品均具有独特的风味特征,通过主成分可区分生鲜样品;熟制样品中,除市售羊肉和察哈尔羊肉风味相似外,其它样品间也可通过主成分进行区分;醛类是羊肉风味呈现的主体物质,滩羊肉中甲氧基-苯基-肟含量较高,熟制滩羊肉苦味较为明显。结论:综合营养属性、理化性质和感官特征可以对羊肉进行差异化分析。     

羊肉及其制品特征挥发性风味物质的研究进展

羊肉是我国传统饮食文化中药食两用肉类食品，具有高蛋白、低脂肪、富含磷脂、维生素及矿物质，味美多汁，易于消化等优点。我国是羊肉生产及消费大国，羊肉制品种类繁多。近年来，人们对优质羊肉产品的需求不断增大。羊肉及其制品的风味是影响消费者购买力和满意度的重要因素之一，羊肉特征风味物质研究与羊肉产业的发展紧密相关。该文对羊肉及其加工制品特征挥发性风味物质的构成、形成途径及其主要影响因素进行综述，以期为羊肉及其制品的进一步开发和利用提供依据。     

不同品种绵羊肉品质比较与分析

为研究不同绵羊品种的肉品质,以藏羊、乌珠穆沁羊、湖羊为研究对象,参考国标测定其基本物理指标、营养成分、氨基酸和脂肪酸,并进行分析比较。结果表明,藏羊肉熟肉率为64. 74%,极显著高于乌珠穆沁羊肉(P <0. 01),蛋白质含量最高,为19. 45%;乌珠穆沁羊肉剪切力为61. 03 N,极显著高于其他2种羊肉(P <0. 01),水分含量最高为76. 42%;湖羊肉中灰分含量、脂肪含量极显著高于藏羊肉和乌珠穆沁羊肉(P <0. 01)。藏羊肉、乌珠穆沁羊肉和湖羊肉中必需氨基酸占总氨基酸的比例分别为41. 41%、39. 90%和40. 59%,其中藏羊肉更接近标准蛋白氨基酸指数。藏羊肉、乌珠穆沁羊肉和湖羊肉中饱和脂肪酸/不饱和脂肪酸分别为0. 85、1. 07、0. 88,均接近于营养协会推荐人体摄入脂肪酸的组成比例1∶1。结果显示,藏羊肉在食用品质、营养品质以及氨基酸和脂肪酸的构成比例等方面都表现出较好的品质。     

秋·冬时节吃羊肉

羊肉有形之物,能补有形肌肉之气,故曰补可去弱,人参、羊肉之属,人参补气,羊肉补形,凡味同羊肉者,皆补血虚,益阳生则阴长也。羊肉味美,为不少人所爱吃。又羊肉甘苦,大热无毒,补虚祛寒,如金代李杲所说“:羊肉有形之物,能补有形肌肉之气,故曰补可去弱,人参、羊肉之属,人参补气,羊肉补形,凡味同羊肉者,皆补血虚,益阳生则阴长也。”所以羊肉既是佳肴又是补品。羊肉性热,特别是秋、冬季,用它来补阳,效果显著。在抗寒食品中,羊肉是重要种类。羊肉营养丰富,以北京产羊肉(肥瘦)为例,每100g羊肉含蛋白质11.1g、脂肪28.8g、碳水化合物0.8g、热量307g,还…     

羊肉制品加工技术研究进展

羊肉制品将拥有越来越广阔的市场,羊肉制品的种类也越来越多,羊肉加工技术研究不断扩展和深化,羊肉脱膻技术、羊肉嫩化技术、超高压等技术应用也将越来越受到企业的重视。本文在分析我国现在羊肉制品及其特性的基础上,对其现代研究和开发进展进行综述。     

我国羊肉生产与加工利用综述

通过对我国羊肉的生产、贸易及发展前景,羊肉致膻成分的构成、脱膻机理与方法,羊肉加工技术研究进展的分析论证,提出了羊肉的开发利用重点和方向。     

羊肉脯品质加工稳定性研究

以贵州本地4种羊肉为原料制作羊肉脯,以氨基酸、L-肉碱、共轭亚油酸、脂肪酸等指标研究4种羊肉脯在加工过程中的营养品质稳定性。结果显示:相比原料羊肉4种羊肉脯的总氨基酸(total amino acids,TAA)和必须氨基酸(essential amino acids,EAA)含量都有所降低。白山羊肉脯的EAA含量降低了40.49 %,在4种羊肉脯中降低最为明显。4种羊肉脯相比原料羊肉中的L-肉碱分别减少了:黔北麻羊肉脯20.06 %,白山羊肉脯17.05 %,晴隆绵羊肉脯13.6 %,黑山羊肉脯8.96 %。4种羊肉脯比原料羊肉的共轭亚油酸(conjugated linoleic acid,CLA)含量均有所下降。其中白山羊肉脯中9c11t-CLA的和10t12c-CLA的含量分别为27.66 mg/100 g和14.05 mg/100 g,在4种羊肉脯中均为最高,且相比白山羊肉中9c11t-CLA、10t12c-CLA含量分别减少了1.18 %和16.17 %。麻羊肉脯的9c11t-CLA和10t12c-CLA的含量,在4种羊肉脯中均为最低,分别为3.85 mg/100 g和6.80 mg/100 g相比羊肉原料肉中CLA含量分别减少了34.3 %和2.3 %。4种羊肉脯中不饱和脂肪酸(unsaturated fatty acids, UFA)含量比原料羊肉分别减少了绵羊肉脯6.46 %,黑山羊肉脯55.69 %,白山羊肉脯11.15 %,麻羊肉脯27.98 %。综合分析可知:相比原料羊肉,4种羊肉脯中营养成分有所流失。     

Stuck in the middle with you: The role of similarity information on categorizing cultured meat

Cultured meat is a potentially successful future alternative to conventional meat if consumers perceive it as similar enough to conventional meat. This paper aimed to investigate how consumers categorize cultured meat after receiving information about it being similar to meat or meat substitutes.The first study (N = 130) showed that similarity information between cultured meat and meat resulted in the categorization of cultured meat as meat. This effect was not found for similarity information between cultured meat and meat substitutes. The second study (N = 200) ruled out that the name cultured meat influenced categorization. In contrast with study 1 similarity information between cultured meat and meat did not result in categorization, where similarity information between cultured meat and meat substitutes did. The third study (N = 152) suggested cultured meat was categorized as meat substitute, however, no evidence was found that providing similarity information between cultured meat and meat or meat substitutes influenced either categorization. Subsequent interviews within study 3 (N = 10) suggested that cultured meat overlaps substantially with the categories meat and meat substitutes and suggested that participants had difficulty to consistently categorize cultured meat. This may explain the apparently inconsistent results.The findings of this paper thus suggest that cultured meat does not effortlessly fit into the meat or meat substitute category.     

Consumers’ associations,perceptions and acceptance of meat and plant-based meat alternatives

The consumption of meat contributes significantly to undesirable effects on the environment. In order to reduce the impact of animal husbandry, one approach is to decrease meat consumption by substituting plant-based meat alternatives. Because the consumption of such meat alternatives is currently rather low, the aim of this research was to identify the barriers that keep people from consuming meat alternatives and increase the probability of future consumption. This was accomplished by exploring free associations people have towards meat and meat alternatives, comparing selected meat products with their respective meat alternatives using the semantic differential, and studying the perceived appropriateness of eating meat alternatives in different consumption situations. To achieve these objectives, we carried out an online survey with participants from Germany (N = 1039). Our results suggest that while meat is being associated with positive terms, meat alternatives were viewed more negatively. The previous findings that meat alternatives should be similar to meat with regard to taste, texture, and ease of preparation were confirmed. Results from the direct comparison of meat with corresponding meat alternatives indicate that meat alternatives are similarly perceived to their processed meat counterparts. Regarding different consumption situations, our results show that eating meat alternatives is perceived to be more appropriate in situations where one eats alone or with family and friends. In conclusion, our findings demonstrate that meat alternatives have the best chance of successfully replacing meat when they closely resemble highly processed meat products in taste and texture and are offered at competitive prices. The recommendation for producers of meat alternatives is thus to focus on replicating processed meat products instead of trying to imitate meat cuts such as steak or escalope.     

Authentication of meat and meat products

In recent years, interest in meat authenticity has increased. Many consumers are concerned about the meat they eat and accurate labelling is important to inform consumer choice. Authentication methods can be categorised into the areas where fraud is most likely to occur: meat origin, meat substitution, meat processing treatment and non-meat ingredient addition. Within each area the possibilities for fraud can be subcategorised as follows: meat origin—sex, meat cuts, breed, feed intake, slaughter age, wild versus farmed meat, organic versus conventional meat, and geographic origin; meat substitution—meat species, fat, and protein; meat processing treatment—irradiation, fresh versus thawed meat and meat preparation; non-meat ingredient addition—additives and water. Analytical methods used in authentication are as diverse as the authentication problems, and include a diverse range of equipment and techniques. This review is intended to provide an overview of the possible analytical methods available for meat and meat products authentication. In areas where no authentication methods have been published, possible strategies are suggested.     

热鲜肉与冷却肉品质差异之管见

我国肉与肉制品中生鲜肉占比约80%,生鲜肉中热鲜肉占比约60%,而冷却肉占比不足30%。近年来研究表明,僵直前的热鲜肉更适合炖煮、炒制、涮制等传统烹饪方法,而解僵成熟后的冷却肉则更适合烘烤、烧烤等西式烹饪方法。基于热鲜肉和冷却肉各自不同的加工特性和优劣势,本文在综述热鲜肉与冷却肉品质研究最新进展的基础上,提出了建立适合我国消费者饮食习惯、个性化消费需求和精细化烹饪方式的生鲜肉加工理论、技术、标准与管理体系,以期为生鲜肉生产“定制化”新业态提供技术和理论支撑。     

肉和肉制品中肠杆菌科细菌的检测和计数

本文对七种阴性菌株和四种阳性菌株进行研究,建立了肉和肉制品中肠杆菌科细菌检测和计数的方法,并对新鲜肉、冷冻肉、冷藏肉和肉制品进行测定。实验结果发现:冷藏、冷冻和新鲜肉的表层样品肠杆菌科细菌的检出量较高,都超过了110 MPN/g,而深层样品肠杆菌科细菌的检出量较少,大部分为<0.3 MPN/g,熟肉制品、香肠类、肉松、肉干类和腊制品中的肠杆菌科细菌的检出量都较少,预加工肉制品中有少数样品的肠杆菌科细菌超过了110 MPN/g。     

肉及肉制品质量属性评价方法及其面临问题

研究者和生产者一直试图通过育种、饲料组分功效量化、饲养方案优化、加工工艺调整和贮藏条件改善等来提升肉及肉制品的产量和品质,而肉及肉制品的质量属性检测分析是衡量肉及肉制品营养价值、安全性、生产能力和市场接受性的重要途经,也是研究者和生产者开展生产和产品市场定位等的重要依据之一。目前肉及肉制品质量属性的检测方法,主要包括通过凯氏定氮法测定蛋白质含量、采用色谱法测定胆固醇含量、色谱法对脂肪酸组分的测定分析和色谱法测定氨基酸组分等对常规营养属性的分析、采用味觉识别系统、质谱分析技术、颜色分析系统对味觉、风味和颜色等感官品质进行的分析等。肉及肉制品质量属性评价方法的完善和改进不仅能够促进肉制品加工产业的发展,还能够更好的促进消费,鉴于此,本文对肉及肉制品质量属性评价方法及其创新进展进行了概述,对肉及肉制品质量安全属性评价方法目前面临的挑战进行了分析,以期为肉制品产业发展和科研提供参考。     

天然肉味香精

综述了肉味前体物质,导致肉挥发性香气产生的反应,肉香气的成分分类,天然肉味香精的生产等方面,着重叙述了肉味前体物质,Ｍａｉｌａｒｄ反应和分别以ＨＶＰ、肉蛋白质酶水解物为基料的天然肉味香精的生产,并对天然肉味香精的发展前景进行了探讨。     

鲜肉包装技术的发展及运用

随着生鲜肉的需求越来越大,肉品的安全问题受到重视,怎样在保证肉品质量安全的同时,又延长货价期,成为迫切需要解决的问题。而我国现有的鲜肉运输、销售方式上存在很大的不足,本文针对以上问题综述了不同的包装在肉品保鲜上的具体运用。     

Effect of age and gender on the processing characteristics of buffalo meat

Comparison of processing characteristics of meat from young male, spent male and spent female buffaloes was made to find the suitability of the meat for developing ready to eat meat products. Intensively reared young male buffalo meat showed higher moisture, collagen solubility, sarcomere length, myofibrillar fragmentation index and water holding capacity than meat from the other animals. A higher pH, total meat pigments, salt soluble protein, emulsifying capacity and lower collagen solubility were observed in spent male buffalo meat. Spent female buffalo meat had higher fat, total collagen, muscle fibre diameter and shear force value. Sensory evaluation of pressure cooked meat chunks indicated a marked toughness in spent male and female buffalo meat samples. These results suggest that young male buffalo meat is more suitable for processing in chunks and spent male and female buffalo meat is more suitable for processing in smaller particles.     

对美国肉与肉制品法规和标准体系的探讨

美国的肉与肉制品法规和标准体系已基本完善,能够较好地控制肉与肉制品的质量与安全、促进进出口贸易.本文通过梳理当前美国肉与肉制品的法规和标准体系,并分析和总结其体系的特点,以期为我国肉与肉制品法规与标准体系的建设提供借鉴和参考.