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。

Humble Opinion on the Quality Difference between Hot Meat and Chilled Meat

Fresh meat accounts for over 80% of meat and meat products consumption in China, about 60% of which is hot meat, and less than 30% is chilled meat. Several recent studies have shown that the pre-rigor hot meat is more suitable for stewing, shabu-boiling, frying and other traditional cooking methods in China, while post-rigor chilled meat is more suitable for roasting and grilling methods in Western countries. Hot meat and chilled meat have their respective processing properties as well as advantages and shortcomings. This paper summarizes the latest progress in the research on the quality of hot meat and chilled meat. Next, it suggests that fresh raw meat processing theory, technology, standard and management system suitable for Chinese dietary habits, personalized consumption demands and fine cooking methods should be established in order to provide technical and theoretical support for the ‘customized’ new form of fresh meat production.