郑红梅;王少英;史新娥;

• 1:西北农林科技大学动物科技学院动物脂肪沉积与肌肉发育实验室陕西省动物遗传育种与繁殖重点实验室

摘要(Abstract)：

随着社会经济的发展和人们生活水平的提高,消费者越来越关注肉制品的健康和营养。植物多酚具有天然的抗氧化、抗菌等特性,能够抑制氧化酶活性,促进抗氧化酶活性。大量研究表明,植物多酚不仅能够通过改善肌肉的肉色、pH、剪切力、滴水损失、肌纤维类型、脂肪酸组成等多项指标改善肉品质,还能够抑制肉制品中微生物的生长,延缓脂肪氧化,减少营养物质的损失,并延长肉制品的保质期。本综述阐述了植物多酚在畜牧业和食品行业的应用,详细论述了植物多酚抗氧化作用机制,为植物多酚更广泛的应用提供理论依据。

关键词(KeyWords)： 植物多酚;抗氧化;肉质;机制

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目（31772570)

作者(Author): 郑红梅;王少英;史新娥;

Email:

DOI:

参考文献(References)：

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