摘要
畜禽刚屠宰后的温度一般在37℃,为降低胴体温度以保证肉的食用品质,必须使胴体冷却。但是对于一些肉类加工企业,由于使用不合理的冷却方式导致胴体冷收缩,使企业遭受巨大的经济损失。为解决这一实际问题,本文主要论述了冷收缩的产生,机理及其对肉品质的影响,探讨了冷收缩的一些预防措施。
The temperature of animal carcasses is usually 37℃ after post - mortem. Chilling of animal carcasses is mostly employed to reduce temperature. However unsuitable chilling regime may increase drip loss, decrease eating qualities and increase economic loss in meat industry. The object of this paper is to review the mechanism of cold shortening and prevention of carcasses to accelerate processing of meat industry practice.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第8期261-264,共4页
Science and Technology of Food Industry
关键词
胴体
冷收缩
嫩度
食用品质
carcasses
cold shortening
tenderness
eating qualities
