摘要
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一定的保藏期。本文对目前冷却肉的保鲜方法及其研究机理做了较为系统的论述,为今后冷却肉保鲜技术的研究与开发提供了理论依据。
Protection of chilled meat is to make use of various measures to repress or kill various harmful microorganism, thus keeping the quality of chilled meat and making it can be hide for a long period. This article introduced the current freshing measures and its mechanism of chilled meat, in order to provide theories for the research and developments in future.
出处
《肉类研究》
2008年第8期74-78,共5页
Meat Research
关键词
冷却肉
保鲜方法
机理
Chilled meat
Preservation
Mechanism
