Research Progress on the Effect of Organic Acid Treatment on Meat Quality

YU Xiaofei; WEI Wensong; AI Xin; MENG Mingjia; ZHANG Chunjiang

doi:10.13386/j.issn1002-0306.2020070226

Volume 42 Issue 14

Jul. 2021

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Science and Technology of Food Industry > 2021 > 42(14): 387-393. > DOI: 10.13386/j.issn1002-0306.2020070226

YU Xiaofei, WEI Wensong, AI Xin, et al. Research Progress on the Effect of Organic Acid Treatment on Meat Quality[J]. Science and Technology of Food Industry, 2021, 42(14): 387−393. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070226.

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Research Progress on the Effect of Organic Acid Treatment on Meat Quality

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agricultural, Beijing 100193, China

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Received Date: July 20, 2020
Available Online: May 23, 2021

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Abstract

Abstract

Organic acid is an important sour agent, which plays an active role in meat preservation, bacteriostasis, flavor improvement, etc. Appropriate addition of organic acid helps to stabilize and improve meat quality. Adding organic acids in the meat processing process has the advantages of improving the color of meat, tenderizing meat, reducing cooking losses, improving the nutritional composition of meat, inhibiting the growth and reproduction of pathogenic microorganisms, reducing the level of lipid oxidation, and prolonging the shelf life of meat products. However, high concentrations of organic acids can reduce the quality of meat. This review introduces several common organic acids in meat processing and the effects of organic acid treatments on meat edible quality, processing quality, nutritional quality, hygienic quality and feeding quality; summarizes its function and existing problems and propose measures to solve them, in order to provide a theoretical reference basis for the development of the meat industry.
- organic acids treatment,
- meat,
- edible quality,
- processing quality,
- nutritional quality,
- feeding quality

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