摘要
生鲜肉在贮存、运输过程中因氧气的作用发生颜色的改变,因微生物的作用发生腐败变质,两者结合影响产品的品质。本文综述了生鲜肉的几种包装方式,在保持生鲜肉颜色的同时抑制微生物繁殖,提高生鲜肉的保藏期。
Color change happens through storage and transportation of chilled meat because of Oxygen and decay because of microbiology. In this article, packing methods of chilled meat are discussed, that are good to maintain color, restrain microbiology and prolong storage llfe of chilled meat.
出处
《肉类研究》
2007年第2期39-41,共3页
Meat Research
关键词
生鲜肉
气调包装
真空包装
chilled meat
air- adjusted packing
vacuum packing
