真空条件下山梨酸钾和抗坏血酸延长牦牛鲜肉货架期的研究

Study on Extending shelf Life of Fresh Yak Meat by Sorbistat-k and Ascorbic Acid Under Vacuum Condition

采用裂区设计探讨了真空包装、山梨酸钾,抗坏血酸以及真空包装条件下使用山梨酸钾(有机防腐剂)和抗坏血酸(抗氧剂)延长新鲜牦牛肉货架期的效果。结果表明:真空包装、山梨酸钾及抗坏血酸对延长牦牛肉的货架期是有效的,但真空包装与使用山梨酸钾及抗坏血酸的交互作用不明显。

The effect of sorbistat-K ascorbic acid vacuum conding, and sorbistat-k and ascorbic acid under vacuum-packed condition on extending shelt life of fresh yak meat has been study through the split plot experiment respectively. The results showed that the sorbistat-K , ascorbic acid and vacuum - packed condition were effective to extend the shelf life of fresh yak meat , but there was no significant alternation effect between cacuum - packed condition and another two facts.