肉及肉制品保藏技术综述

肉及肉制品因其营养丰富,极易受微生物和周围环境因素的影响而发生腐败变质现象。本文综述了食品保藏的历史,食品保藏的原理及方法分类及引起食品腐败变质的主要因素,并简要介绍了低温保藏、发酵技术、干燥技术、罐藏技术、包装技术、微波技术、辐照技术及管理方法等常见的肉品保藏方法的原理、特点及其在食品保藏中的应用。

Preservation of Meat and Meat Products

Meat and meat products which are nutrient-rich are vulnerable to microbial contamination and the influence of surrounding environment.This article summaried the history,principles,methods and influencing factors of food preservation.The common methods such as low-temperature preservation, fermentating technology,drying preservation,pot preservation,packaging technology,microwave technology,irradiation preservation and management technology were also introduced.