| 冷却肉的冷却与包装 |
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| 引用本文： | 王绪茂,张子平,刘燕,刘爱平,陈淑敏.冷却肉的冷却与包装[J].肉类研究,1999,13(1):35-39. |
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| 作者姓名： | 王绪茂 张子平 刘燕 刘爱平 陈淑敏 |
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| 作者单位： | 中国肉类食品综合研究中心,100075 |
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| 摘 要： | 生猪宰后胴体迅速进行冷却处理,使胴体温度在24小时内降为0～4℃,并在后续的分割、包装、流通和零售等过程中,始终处于0～4℃范围内的生鲜肉称之为冷却肉.微生物污染是冷却肉产品质量的重要危害.冷却肉的流通,目前采用加工厂内真空大包装,运输到超级市场后,制作成托盘保鲜小包装.
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| 关 键 词： | 冷却肉 冷却 包装 |
Cihlling and Packaing of Chilled Meat |
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| Wang xumao,Zhang ziping,Liu yan,Liu aiping,Chen xhumin.Cihlling and Packaing of Chilled Meat[J].Meat Research,1999,13(1):35-39. |
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| Authors: | Wang xumao Zhang ziping Liu yan Liu aiping Chen xhumin |
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| Affiliation: | China Meat Research Centre,Beijing 100075 |
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| Abstract: | Chilled meat is the fresh meat that is the carcasses are cut and deboned after quickly chilling to 0～4℃ within 24 hours.The meat temperature is kept at 0～4℃during packaging,distributing and being sold retail.The contamination of microorganism hazard seriously quality of chilled meat .According to the distributing fact ,chilled meat is packed in vacuum in large scale at the packing plant and made into fresh packet with HIPS/PVC at supetmarket. |
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| Keywords: | chilled meat chilling packging |
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