新型物理保鲜技术冷却肉保鲜中应用的研究进展

冷却肉保鲜就是运用各种手段抑制或杀灭各种有害微生物,从而保持冷却肉的品质并使之达到较长的保藏期。与使用保鲜剂等传统方法相比,物理上的保鲜技术具有无残留、对肉品质影响小等优点。本文重点介绍了减压、辐照、高压、超声波等几种新型的保鲜方法以及其在冷却肉保鲜中的应用前景。

The Application of New Physical Preservation Methods on Chilled Meat

Fresh-keeping of chilled meat is to inhibit and kill harmful microbe by kinds of methods so as to keep the quality of chilled meat and make it have a long storage period.Compare with traditional preservatives methods, the physical preservation technology has no residual and have little influence on meat quality.This passage mainly introduce the principle of hypobaric,irradiation,high-pressure,ultrasonic and the use in fresh-keeping of chilled meat.