辐照对肉品微生物及牛羊肉品质的影响

Effect of irradiation on meat microorganism and quality of beef and lamb

研究了不同温度、不同包装形式下辐照处理对牛羊肉货架期和营养品质的影响.结果表明,产品经真空包装后,2～4.0 KGy低温辐照,产品贮藏在2±1℃环境下,牛羊肉的货架期可达到60d.

Effects of temperature, packing method under irratation treatment on the shelf life and quality of beef and lamb were investigated. Results showed that products with vacuum package were irradiated at 2 - 4 KGy under 4 ℃, and stored in 2 ± 1℃ condition, The shelf life of fresh beef or lamb was 60 d.