221专题论述《食品工业》2023年第44卷第4期干法成熟牛肉品质及条件研究进展彭安琪1,2,3,4,5，孙德鹏2,3,4,5，朴春香1,2,3,4,5，刘祉琪2,3,4,5，牟柏德2,3,4,5*，李官浩1,2,3,4,5*1.延边大学融合学院（延吉133000）；2.延边大学农学院（延吉133000）；3.延边大学食品研究中心（延吉133000）；4.农业农村部延边特色高品质牛肉精深加工创新重点实验室，延边大学（延吉133000）；5.东北寒区肉牛科技创新教育部工程研究中心，延边大学（延吉133000）摘要干法成熟牛肉因风味独特及质地柔软等产品特征深受消费者喜爱。肌肉组织中糖类、蛋白质和脂肪等物质在成熟期间发生一系列生化反应,产生氨基酸、脂肪酸、核苷酸及挥发性风味物质,提高肉品嫩度的同时改善其风味。介绍了宰后牛肉干法成熟期间食用品质的变化、干法成熟技术的相关参数(成熟天数、成熟温度、相对湿度和空气流速)及局限性,以期进一步优化参数,为满足消费者的高品质消费需求和促进我国牛肉加工产业的发展提供理论指导和发展思路。关键词干法成熟;宰后牛肉;食用品质;参数ResearchProgressonQualityandParametersofDry-AgedBeefPENGAnqi1,2,3,4,5,SUNDepeng2,3,4,5,PIAOChunxiang1,2,3,4,5,LIUZhiqi2,3,4,5,MUBaide2,3,4,5*,LIGuanhao1,2,3,4,5*1.CollegeofIntegrationScience,YanbianUniversity(Yanji133000);2.CollegeofAgriculture,YanbianUniversity(Yanji133000);3.FoodResearchCentre,CollegeofAgriculture,YanbianUniversity(Yanji133000);4.KeyInnovationLaboratoryforDeepandIntensiveProcessingofYanbianHighQualityBeef,MinistryofAgricultureandRuralAffairs,YanbianUniversity(Yanji133000);5.EngineeringResearchCenterofNorth-EastColdRegionBeefCattleScience&TechnologyInnovation,MinistryofEducation,YanbianUniversity(Yanji133000)AbstractDry-agedbeefispopularwithconsumersforitsuniqueflavourandsofttexture.Duringaging,aseriesofbiochemicalreactionsoccurinmuscle,includingcarbohydrate,proteinsandfat,toproduceaminoacids,fattyacids,nucleotidesandvolatileflavoursubstancesthatimprovethetendernessandflavourofmeat.Thechangesinediblequalityduringdryagingofpost-slaughterbeef,therelevantparametersofdryagingtechnology(agingtime,temperature,relativehumidityandairflowrate)andtheirlimitationsarepresentedwithaviewtofurtheroptimizingtheparamete...
