肌球蛋白是肌肉中含量最高的蛋白质，占肌原纤维总蛋白质的60%。肌球蛋白能提高肉制品的保水性和嫩度、增强脂肪乳化稳定性、改善凝胶肉制品品质，对肉制品的加工具有重要意义。然而，肌球蛋白通常被束缚在肌原纤维粗肌丝中，若要充分发挥其作用，需将其从肌原纤维中解离出来。该研究综述了肌动球蛋白的解离对加工肉制品品质的影响，并在此基础上进一步讨论了肌动球蛋白的解离机制，同时对加工过程中温度、pH值、食盐与焦磷酸盐等影响肌动球蛋白解离的因子进行研究和总结，为肉制品加工提供新思路，为提高加工肉制品品质奠定基础。

Myosin is the most abundant protein in muscle, accounting for 60% of the total myofibril protein. Myosin can improve water retention and tenderness of meat products, enhance the stability of fat emulsion, and improve the quality of meat gel products, thereby playing significant roles in the processing of meat products. However, myosin is usually bound inside the thick myofilament of the myofibril, Thus, myosin needs to be dissociated from the myofibril in order to play its full role. This paper provides an overiew of the effects of actomyosin dissociation on the quality of processed meat products, and on this basis, the dissociation mechanism of actomyosin is further discussed. Meanwhile, the factors affecting the dissociation of actomyosin such as the temperature, pH salt and pyrophosphate used during the processing were examined and summarized, which provides new ideas for meat processing and lays a foundation for improving the quality of processed meat products.