学术
国际标准刊号：ISSN 1008-5467
国内统一刊号：CN 42-1134
摘 要:
生鲜肉在储存、运输过程中因氧气的作用发生颜色的改变，因微生物的作用发生腐败变质，两者结合影响产品的品质。本文综述了生鲜肉的几种包装方式，在保持生鲜肉颜色的同时抑制微生物繁殖，提高生鲜肉的保藏期。[著者文摘]
文章出处:
《肉类工业》-2007年3期 -6-8页
Meat Industry
栏目信息:
分 类 号:
[参考文献]
Meander on chilled meat and its packing
Abstract:
Color change happens through storage and transportation of chilled meat because of Oxygen and decay because of microbiology. In this article, packing methods of chilled meat are discussed, that are good to maintain color, restrain microbiology and prolong storage llfe of chilled meat.[著者文摘]
Key words:
chilled meat; air- adjusted packing; vacuum packing
收稿日期: 2007-01-11
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