肉类宰后成熟机制及成熟进程监测研究进展

宰后成熟是提高肉类食用品质（如嫩度、多汁性、风味等）的关键手段，常见的成熟方式有湿法成熟、干法成熟和干-湿结合的分步式成熟，不同成熟方式各有特点，最终目的都是提高肉的可食用性和适口性，但成熟时间过长会对肉的品质带来负面影响，如造成严重的质量损失、过度的脂肪及蛋白氧化等问题。因此，明确宰后成熟机制、监控和优化成熟进程，在提高肉类食用品质的同时，最大限度地减少过度成熟导致的品质缺陷，对肉类产业发展具有重要意义。尽管目前不同成熟方式下成熟进程的监测及优化、肉品质预测的相关研究鲜有报道，但成熟进程的精准化控制将成为未来肉类产业发展的重要方向。本文综述了宰后不同成熟方式及对肉嫩度、风味、颜色和氧化稳定性的影响和作用机制，对基于肉表面霉菌覆盖率和电阻的干法成熟进程监测和基于组织渗出液的湿法成熟进程监测进行讨论和展望，以期为后续建立基于肌肉特异性的成熟策略提供理论支持。

Progress in Understanding the Postmortem Aging Mechanism of Meat and Monitoring the Aging Process

Postmortem aging is a critical approach to improving the eating quality of meat, such as tenderness, juiciness, and flavor. There are three common aging methods, namely wet aging, dry aging, and their combination, each of which has its own characteristics. The final goal of these aging methods is to improve the edibility and palatability of meat. However, too long aging will lead to adverse effects such as severe mass loss and lipid and protein oxidation. Therefore, elucidating the postmortem aging mechanism of meat, monitoring and optimizing the aging process, and improving the eating quality of meat and simultaneously minimizing the quality defects caused by excessive aging are of great significance to the development of the meat industry. Although few studies have so far been reported on the monitoring and optimization of the meat aging process and meat quality prediction, precise control of the postmortem aging process will be an important development direction for the meat industry in the future. In this paper, the effects and mechanisms of different postmortem aging strategies on meat tenderness, flavor, color and oxidation stability are reviewed. Monitoring of the dry aging process based on mold coverage and electrical resistance on meat surfaces, and monitoring of the wet aging process based on meat exudate are discussed and future prospects are proposed in order to lay a theoretical foundation for the establishment of muscle-specific aging strategies.