为探索红、白肉营养素受高温的影响，主要研究了3种高温加工(煎制、炸制、烤制)处理后红、白肉(猪肉、鸡鸭肉)营养素的变化。结果表明，经加工后3种肉水分含量均显著降低，烤制工艺水分含量最低 (p<0.05)；脂肪含量在炸制处理时急剧增大 (p<0.01)；加工后脂肪酸含量呈不同程度的增高；加工后蛋白质含量均极显著增大(p<0.01)，烤制时含量最高；氨基酸含量受加工工艺影响较显著 (p<0.05)，但氨基酸组成无明显变化，烤制对氨基酸的影响较大。对比红白肉发现，对照组与加工后的猪肉水分含量均稍低于鸡鸭肉，而脂肪含量均高于鸡鸭肉；对于蛋白质，除煎制组和炸制4 min外，其他处理组猪肉蛋白质含量均高于鸡鸭肉。这些研究结果为提高红、白肉高温加工肉制品的营养品质以及为消费者更加科学地选择高温加工工艺提供了理论依据和现实指导。

The effects of common high temperature treatment methods such as pan-frying, frying and broiling on nutrients of red and white meat (pork, chicken, duck) were studied. Results showed that after processing, the moisture content of the three meat decreased significantly, and the moisture content of the roasting process was the lowest (p<0.05). The fat content increases sharply during the frying process (p<0.01). The content of protein increased significantly after processing, and was the highest in the roasting (p<0.01). After processing, the content of fatty acid increased in different degrees. Amino acid content was significantly affected by processing technology especially roasting, but amino acid composition did not change significantly (p<0.05). Compared with red and white meat, the results showed that the water content of pork in the control group and the processed groups was slightly lower than that in chicken and duck, but the fat content was higher than that in chicken and duck. For protein, except the pan-fried processing group and 4 min frying group, the protein content of other treatment groups in pork was higher than that was in chicken and duck. The results provide a theoretical basis for improving the nutrition quality of meat products, as well as in guiding consumers wisely choosing cooking time and temperature.