烹飪熟度對(duì)牛肉制品品質(zhì)的影響研究進(jìn)展

打開文本圖片集

Abstract：During meat processing，heating changes the state of protein，fatand moisture，thus affecting the sensory properties of meat. Cooking donenessafects the physicochemical properties and sensoryqualitiesof meat，which intum afects thepalatabilityandconsumersatisfaction，butthechanges thatocur inmeatas the temperatureoftheinternal endpointincreases andthereason for itremaintobeexplored indepth.Thispaperreviews thegrading criteria forbef cooking donenessand disusses te effects and underlying mechanismofcooking donenesson meat color，flavor，tendemess， and juiciness，in odor to provide a theoretical basis for beef cooking and deep processing.

Keywords：cooking doneness;beef products;color;flavor; tenderness;juiciness

DOI：10.7506/rlyj1001-8123-20241106-297

中圖分類號(hào)：TS251.5 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1001-8123（2025）08-0057-07 引文格式：

韓頔，錢聰，胡俊偉，等．烹飪熟度對(duì)肉制品品質(zhì)的影響研究進(jìn)展[J].肉類研究，2025，39（8）：57-63.DOI：10.7506/ rlyj1001-8123-20241106-297. http：//www.rlyj.net.cn

HAN Di，QIANCong，HU Junwei，et al. Research progresson the impact of cooking donenesson the quality of beef products[J].MeatResearch，2025，39（8）：57-63.（inChinesewithEnglishabstract）DOI：10.7506/rlyj100-8123-20241106-297. http：//www.rlyj.net.cn

往往與食物嫩度、多汁性、風(fēng)味、色澤、適口性等品質(zhì)指標(biāo)密切相關(guān)，也是影響消費(fèi)者滿意度和忠誠度的重要指標(biāo)[5-0]。（剩余22439字）