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| PSE猪肉的产生及预防 | |
| 引用本文： | 李文峰,洪镭,刘亚欧,李洪军.PSE猪肉的产生及预防[J].肉类研究,2010(7):12-14. |
| 作者姓名： | 李文峰 洪镭 刘亚欧 李洪军 |
| 作者单位： | 1. 西南大学,食品科学学院,重庆400716 2. 中国农业大学,动物科技学院,北京,100093 3. 西南大学,食品科学学院,重庆400716;重庆市特色食品工程技术研究中心,重庆,400716 |
| 基金项目： | 农业部公益性行业科研专项"传统肉制品腐败与致病微生物数据库研究" |
| 摘 要： | 中国是猪肉食品消费大国,有很大的生猪屠宰量,因此就不得不谈及PSE肉。PSE肉具有肉色淡,组织松软,持水性低,汁液易渗出,伸缩性蛋白的提取性差等特点。猪的PSE肉发生原因有内、外两个方面。陈茂总结出猪PSE肉产生机理是由于猪在受应激后,肾上腺素分泌造成了肌肉糖酵解作用亢进,猪只生前肌肉中贮存的糖元迅速分解,产生大量的乳酸。目前我们只有通过选育、合理喂养、合理运输、采用合理的屠宰等来控制PSE猪肉的产生。 |
| 关 键 词： | PSE猪肉 机理 预防 |
The Production and Prevention of PSE Pork |
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| LI Wenfeng,HONG Lei,LIU Yaou,LI Hongjun.The Production and Prevention of PSE Pork[J].Meat Research,2010(7):12-14. | |
| Authors: | LI Wenfeng HONG Lei LIU Yaou LI Hongjun |
| Affiliation: | 1. Department of food science, Southwest University, Chongqing 400716, China ; 2. Department of Animal Science, China Agricultural University, Beijing 10093,China; 3.Engineering and Technology Research Center of Chongqing Characteristic Foods, Southwest University, Chongqing 400716, China) |
| Abstract: | China has a great consumption of pork, so, it is inevitable to talk about PSE pork. The qualities of PSE meat are pale, soft and exudativve. The reasons cause PSE pork are both internally and externally. Chen Map concludes that the mechanism of causing PSE pork： The secreting of adrenaline contributes hyperfuction of glycolysis of muscle, causing glycogen which is reserved in pork resolved rapidly, producing a lot of lactic acid. Currently, we can only use methods like feeding selection, feeding properly, transportation properly, slaughtering properly to control the producing of PSE meat. |
| Keywords: | PSE pork mechanism： nrevention |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |