| 大力发展冷却肉 |
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| 引用本文： | 朱本志.大力发展冷却肉[J].肉类研究,1999,13(4):8-9. |
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| 作者姓名： | 朱本志 |
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| 作者单位： | 郑荣食品有限公司技术部!郑州450053； |
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| 摘 要： | 通过对三种生肉的实际调研， 检测分析结果表明， 冷却肉的卫生质量和食用价值大大优于热鲜肉和冻结肉， 因此应予大力推广， 以满足市场需求。
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| 关 键 词： | 热鲜肉 冷却肉 冻结肉 |
A Major Effort Should be Devoted to Developing Chilled Meat |
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| Zhu Benzhi.A Major Effort Should be Devoted to Developing Chilled Meat[J].Meat Research,1999,13(4):8-9. |
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| Authors: | Zhu Benzhi |
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| Abstract: | An Investigation was made onto 3 sources of meat. The analytical resultsindicated that the hygienic quality and nutritional value of chilled meat are much higher than warm fresh meat and frozen meat. Therefore ,a major effort should be devoted to popularizing chilled meat so as to satisfy the market demand . |
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| Keywords: | warm fresh meat chilled meat frozen meat |
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