| 冷却肉的微生物控制与保鲜方法研究进展 |
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| 引用本文： | 向洋,陈丽华.冷却肉的微生物控制与保鲜方法研究进展[J].肉类研究,2008(2):78-82. |
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| 作者姓名： | 向洋 陈丽华 |
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| 作者单位： | 西南大学食品科学学院,重庆,400716 |
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| 摘 要： | 本文主要概述了冷却肉的各种保鲜方法,以及成为冷却肉之前原料肉的微生物控制情况。保鲜方法包括添加保鲜剂、气调包装保鲜、高压保鲜、真空包装保鲜等,并阐明了它们的作用机理,为冷却肉的生产及保鲜的进一步研究提供参考。
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| 关 键 词： | 冷却肉 微生物控制 保鲜 |
| 文章编号： | 1001-8123(2008)02-0078-05 |
Research Progress on Microbial Prevention and Preservative Method of Chilled Meat |
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| Xiang Yang,Chen Li-hua.Research Progress on Microbial Prevention and Preservative Method of Chilled Meat[J].Meat Research,2008(2):78-82. |
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| Authors: | Xiang Yang Chen Li-hua |
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| Affiliation: | Xiang Yang; Chen Li-hua (The Southwest University Food Science College; Chongqing 400716); |
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| Abstract: | This paper outlines a variety of preservative methods of chilled meat,and summarizes the microbial prevention of raw materials before turning into Chilled Meat.Preservative methods include antistaling agent,atmosphere package preservation,high-pressure preservation,vacuum-packed preservation.It illuminates their effective mechanisms,providing reference for further study on the production and preservation of chilled meat. |
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| Keywords: | Chilled meat Microbial prevention Preservation |
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