钙盐调控牛肉品质因素及其应用的研究进展

嫩度和肉色是影响消费者购买牛肉的两个最重要因素，也直接影响着牛肉品质。为了改善嫩度和肉色等肉品质出现了很多方法，钙盐嫩化法被认为是一种经济实惠而又高效的方法，在适宜的添加量范围内它既可以显著提高肉嫩度，也可以明显改善肉色。然而，现在关于不同钙盐调控牛肉品质改善的机理因素及其应用情况的研究还相对较少，这阻碍了钙盐嫩化法的进一步发展。因此，本文从钙盐添加方式、钙盐调控牛肉品质改善因素和钙盐在牛肉上的应用研究情况三方面进行综述，以期为钙盐在肉制品领域中进一步发展提供借鉴意义。

Research Progress of Calcium Salt Regulating Beef Quality Factors and Its Application

Tenderness and meat color are the two most important factors affecting consumers to buy beef, but also directly affect the quality of beef. In order to improve the quality of meat tenderness and meat color, many methods have been developed. Calcium salt rejuvenation method is regarded as an economical and efficient method, in the appropriate amount of addition, it can significantly improve the meat color. However, there is still relatively little research on the mechanism and application of different calcium salts in regulating beef quality improvement, which hinders the further development of calcium salt tenderization method. Therefore, this paper reviews the way of calcium salt addition, the improvement factors of beef quality regulation and the application of calcium salt in beef, in order to provide reference significance for the further development of calcium salt in the field of meat products.