| 初始菌落数与真空热缩包装冷鲜牛肉保质期的关系 |
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| 引用本文： | 高世伟,程婷婷,田影.初始菌落数与真空热缩包装冷鲜牛肉保质期的关系[J].肉类工业,2009(8):31-33. |
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| 作者姓名： | 高世伟 程婷婷 田影 |
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| 作者单位： | 大连华牧安格斯食品工业有限公司,辽宁瓦房店,116000 |
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| 摘 要： | 通过研究真空热缩包装的冷鲜牛肉在包装前的菌落总数与包装后保质期的关系,证明了控制微生物是延长冷鲜牛肉保质期的重要因素,同时为真空热缩的冷鲜牛肉产品的预期保质期提供了参考数据,也为冷鲜牛肉相关生产标准的制定提供了数据支持.
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| 关 键 词： | 真空热缩 冷鲜牛肉 菌落总数 保质期 |
Effect of incipient total bacterial count on shelf life of vacuum shrink chilled beef |
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| GAO Shi-wei,CHENG Ting-ting,TIAN Ying.Effect of incipient total bacterial count on shelf life of vacuum shrink chilled beef[J].Meat Industry,2009(8):31-33. |
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| Authors: | GAO Shi-wei CHENG Ting-ting TIAN Ying |
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| Abstract: | In this paper,it studied the effect of incipient total bacterial count on shelf life of vacuum shrink chilled beef,proved that microbe is a important factor to shelf life of chilled beef,and offerd reference data for shelf life of vacuum shrink chilled beef. It also offered data for regulating the standard of vacuum shrink chilled beef. |
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| Keywords: | vacuum shrink chilled beef incipient total bacterial shelf life |
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