宰后成熟对鸡肉风味的影响研究进展

受非洲猪瘟与新冠肺炎双重疫情影响,国家出台了"规模养殖、集中屠宰、冷链配送、冰鲜上市"16字发展方针。随着各地活禽交易市场的关闭,经屠宰场统一屠宰的生鲜鸡,逐渐成为人们消费的主流。风味是影响消费者购买欲的重要因素,宰后成熟是不宜食用肌肉转变为可食用肉的关键,在很大程度上影响产品的风味。控制好宰后成熟过程,健全产品冰鲜流通和配送体系,保证鲜品的风味,才能打破传统观念中"即宰即烹"的误区,提高鸡肉品质。加强鸡胴体宰后成熟进程的控制,是改善肉品风味的有效途径。本文介绍了鸡胴体宰后成熟过程、风味前体物质的形成以及宰后成熟的控制对鸡肉风味的影响,以期为鸡肉生产加工提供参考。

Research progress on the effect of post-mortem aging on chicken flavor

Affected by the dual epidemics of African swine fever and new crown pneumonia, the country has issued a 16-character development policy of "scale breeding, centralized slaughter, cold chain distribution, and chilled fresh listing".With the closure of the live poultry trading market, the consumption of fresh chicken on the market has increased rapidly and become an essential part of the daily. Flavor is an important factor affecting consumers, and the control of post-mortem aging is the key to turning unsuitable muscle into edible meat, which greatly affects the flavor of the product. Only by controlling the post-mortem aging, perfecting the chilled product circulation and distribution system, and ensuring the flavor of fresh products, can we break the traditional concept of "slaughter and cook" and improve the quality of chicken. Strengthening the control of the maturation process of chicken carcass after slaughter is an effective way to improve the flavor of meat. This article reviews the maturation process of chicken carcass after slaughter, the formation of flavor precursors, and the effect of postmortem aging on chicken flavor.