摘要
用正交试验探讨了真空包装技术对延长牦牛鲜肉货架期的效果。结果表明,在真空包装条件下延长牦牛鲜肉货架期的最佳参数为:真空度-0.075MPa,抽真空时间60s,牦牛肉块大小200g,保存温度5℃。
The effect of vacuum-packet technique on the extending shelf life of fresh yak meat has been study through orthogonal design. The optimal parameters of extending shelf life of fresh yak meat under vacuum-packed condition were that vacuum degree was -0.075MPa, the vacuumized time was 60s, the size of yak meat was 200g and the temperature condition was 5℃.
出处
《青海畜牧兽医杂志》
2005年第6期1-3,共3页
Chinese Qinghai Journal of Animal and Veterinary Sciences
基金
"延长牦牛鲜肉货架期的研究"课题的部分内容
关键词
牦牛肉
货架期
真空包装技术
Yak meat
Shelf life
Vacuum-packed technique
