近些年来禽肉生产中分割产品与深加工产品的比例不断升高,鸡肉品质与加工特性越来越为从业者和消费者关注,国内外学者调查研究表明,禽肉生产过程中类PSE[pale(颜色灰白),soft(质地松软),exudative(渗水严重)]肉的发生比率最高可达50%,且类PSE肉蛋白功能特性低,影响产品质量,致使行业损失严重。文中从钙离子调控机制的紊乱与宰后成熟酶被抑制的角度对类PSE肉的形成机制进行介绍,并就类PSE肉加工特性及利用进行了综述。

Recent years,the ratio of cut-up to further processed products in poultry production kept increasing.As a result,both consumer and industries are paying more and more attention to poultry quality and processing properties.Many foreign studies have demonstrated that reduced protein functionality will impact the quality of products and causes enormous losses to industries.This paper illustrates the formation mechanism of PSE poultry under the circumstances of abnormal Ca2+ regulation and restrained calpain activation,explains the reasons and problems caused by the quality reduction of PSE meat,and reviews the previous studies by foreign experts on processing characteristics of PSE-like meat.