冷却肉品质变化及调控措施

冷却肉汁鲜味美、口感细腻、营养价值高,受到越来越多消费者的青睐。但在贮藏与销售过程中,其持水性、嫩度、pH值、微生物污染、肉色、水分含量、TVB-N值等变化引起的冷却肉品质指标变化,在不同程度上制约着冷却肉市场的发展。因此,采取合理的技术措施,延长货架期,对冷却肉今后的发展极具意义。

Changes in the Quality of Chilled Meat and Control Measures

Chilled meat have plenty of fresh juice： delicate taste,highly nutritional value and so on, more and more consumers take the fancy of it. There are many restricting factors of development of chilled meat in our country, in the procedure of storage and sales, its water holding capacity, tender, pH value, microbial pollution, incarnadine, moisture content, TVB-N value of meat quality indicators ,which changed in different degree limits the development of meat market. Therefore, taking correct technical measures to solve the problem of chilled meat＇s shelf life efficiently, and its also very meaningful for future development of chilled meat.