摘要
在分析低温肉制品特点及腐败变质原因的基础上,主要介绍了防止低温肉制品腐败变质,延长货架期的几个措施。同时,也强调应进行综合应用,多种措施,才能取得最佳效果。
Short sbelf life in low temperature meat products has been a puzzling problem in meat processing manufacturers for a long time. Based on the characteristics of low temperature meat products and the causes of deterioration, several effecive measurements to keep them from deterioration and extend their shelf life are introduced in this paper. Meanwhile, several measurements should be combined to obtain an optimal effect.
出处
《肉类工业》
2006年第3期8-10,共3页
Meat Industry
关键词
低温肉制品
货架期
杀菌
low temperature meat products shelf life sterilization
