辐照技术在肉及肉制品中的应用研究进展

肉及肉制品辐照是一种利用高能电离射线提高安全性和延长货架期的非热杀菌技术，能够有效杀灭腐败微生物，延长肉及肉制品的保质期。以往的研究主要侧重于辐照处理对肉制品的杀菌保鲜效应及效果，以及辐照对肉类蛋白和脂质氧化的影响规律。近几年研究发现，辐照在达到保鲜目的的同时，通过协同其他技术能保持和改善肉类营养成分和品质特性，凸显出了良好的应用前景，特别是中式菜和糜类等预制菜领域。本文综述了食品辐照技术在肉制品保鲜的应用和对品质质构特性的影响，提出了利用抗氧化技术，可食用涂层和气调包装等辅助工艺来保持或提高肉制品原有品质和风味的建议，同时也是往后研究食品辐照科学的一个热点趋势，以期为辐照技术在肉品产业化科学应用提供参考。

Research Progress on the Application of Irradiation Technology in Meat and Meat Products

Meat and meat product irradiation is a non-thermal sterilization technology that uses high-energy ionizing rays to improve safety and extend storage period, effectively killing spoilage microorganisms and extending the storage period of meat and meat products. Previous studies have focused on the sterilization and preservation effects of irradiation treatment on meat products, as well as the impact of irradiation on meat protein and lipid oxidation patterns. In recent years, it has been found that irradiation can maintain and improve the nutritional composition and quality characteristics of meat by synergizing other techniques while achieving freshness, highlighting good prospects for application, especially in the field of prepared dishes such as Chinese and minced dishes. This paper reviews the application of food irradiation technology in the preservation of meat products and its effect on quality and texture characteristics, and proposes the use of auxiliary processes such as antioxidant technology, edible coating and gasification packaging to maintain or improve the original quality and flavour of meat products, as well as a hot trend for future research in food irradiation science, with a view to providing a reference for the scientific application of irradiation technology in meat industrialisation.