烹饪熟度对牛肉制品品质的影响研究进展

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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

中图分类号：TS251.5 文献标志码：A 文章编号：1001-8123（2025）08-0057-07 引文格式：

韩頔，钱聪，胡俊伟，等．烹饪熟度对肉制品品质的影响研究进展[J].肉类研究，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

往往与食物嫩度、多汁性、风味、色泽、适口性等品质指标密切相关，也是影响消费者满意度和忠诚度的重要指标[5-0]。（剩余22439字）