禽肉质量的评估、影响因素和改进策略：综述

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2024-09-09 DOI:10.1038/s41538-024-00306-6

Ke Yue (岳珂), Qin-qin Cao (曹芹芹), Aftab Shaukat, Cai Zhang (张才), Shu-cheng Huang (黄淑成)

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引用次数: 0

摘要

禽肉是动物蛋白质的重要来源，需要采取严格的安全和质量措施，以应对公共卫生问题和日益增长的国际关注。本综述探讨了集约化养殖系统中影响禽肉质量的直接和间接因素。它强调了快速和微量检测与传统方法的结合，以评估肉类安全。论文提倡采用益生菌、益生元和植物提取物来提高禽肉质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Insights into the evaluation, influential factors and improvement strategies for poultry meat quality: a review

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Insights into the evaluation, influential factors and improvement strategies for poultry meat quality: a review

Poultry meat, an essential source of animal protein, requires stringent safety and quality measures to address public health concerns and growing international attention. This review examines both direct and indirect factors that compromise poultry meat quality in intensive farming systems. It highlights the integration of rapid and micro-testing with traditional methods to assess meat safety. The paper advocates for adopting probiotics, prebiotics, and plant extracts to improve poultry meat quality.

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.