| 出口冰鲜鸡肉保质期限的研究 |
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| 引用本文： | 管恩平,于新春,石明汉,付苏友,鞠波.出口冰鲜鸡肉保质期限的研究[J].肉类研究,2002(4):33-34. |
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| 作者姓名： | 管恩平 于新春 石明汉 付苏友 鞠波 |
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| 作者单位： | 青岛出入境检验检疫局,青岛,266002 |
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| 摘 要： | 在检疫卫生注册的出口鸡肉加工厂,在正常的生产卫生条件下,将加工的鸡肉产品速冻,使其中心温度达到-1±0.5℃后,在-1℃、0℃、4℃、10℃五种不同保存温度下,对冰鲜肉进行保质期限试验研究。通过感官检查和实验室检查冰鲜肉的品质变化,确定了不同保存温度下冰鲜鸡肉的最佳保质期限。
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| 关 键 词： | 冰鲜鸡肉 出口 保质期 |
Study on the Shelf Life of Exported Iced Fresh Chicken |
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| Guan Enping.Study on the Shelf Life of Exported Iced Fresh Chicken[J].Meat Research,2002(4):33-34. |
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| Authors: | Guan Enping |
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| Affiliation: | Guan Enping |
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| Abstract: | The chicken was deboned,cut and process ed under the normal sanitation conditions in the CIQ-approved chicken slaughter houses.After being Quickly frozen,the processed meat was kept with its centra l temperature-1℃±0.5℃.Then it was stored in-1℃,0℃,4℃and10℃s eparately.After the quality of the chilled chicken meat had keen inspected orga noleptically and in laboratory,the best duration of the chilled chicken meat wa s determined with its different storage temperature. |
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| Keywords: | iced chicken meat export shel flife |
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