低温肉制品的微生物控制

Controlling microorganisms in low-temperature meat product

指出了低温肉制品腐败变质的主要原因属有害微生物所致,分析了温度、pH值、水分活度、存储气体和抑菌剂对其存活状态的影响,并根据各种影响因素采取有效的控制措施。

This paper pointed out that microorganisms were the main reasons to make low - temperature me.at product decay. Some measures were applied to effectively control the number of microorganisms in the meat products after analyzing the factors which could effect microbial survival.