| 鲜肉保鲜技术的研究 |
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| 引用本文： | 梁航,孔宪琴,黄素珍. 鲜肉保鲜技术的研究[J]. 肉类研究, 2008, 0(8) |
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| 作者姓名： | 梁航 孔宪琴 黄素珍 |
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| 作者单位： | 山西农业大学动物科技学院,山西太谷,030801 |
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| 摘 要： | 介绍了冷冻低温、有机酸盐、乳酸菌和乳酸链球菌素、真空包装、辐射、气调包装、超高压、脱氧剂等鲜肉保鲜技术的原理以及单一使用时的优缺点,根据实际生产需要,提出合理化综合改进措施。
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| 关 键 词： | 鲜肉 保鲜技术 原理 优缺点 |
Meat Refreshing Technology |
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| Liang Hang,Kong Xian-qin,Huang Su-zhen. Meat Refreshing Technology[J]. Meat Research, 2008, 0(8) |
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| Authors: | Liang Hang Kong Xian-qin Huang Su-zhen |
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| Affiliation: | Liang Hang; Kong Xian-qin; Huang Su-zhen (College of Veterinary Medicine and Animal Science; Shanxi Agriculture University; Shanxi Taigu 030801; China); |
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| Abstract: | This article introduce several methods of meat refreshing,recommend de- tailed their principle,advantage and disadvantage, and according to the practical request, propose some measures of how to improve them. |
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| Keywords: | Meat refreshing technology Principle Advantage and disadvantage |
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