摘要
加工后的肉制品由于微生物污染、脂类物质氧化、肌红蛋白褐变等原因而导致败坏,必须对肉制品进行包装。本文综述了肉制品包装中存在的问题以及肉制品包装的研究进展。
To prevent the spoilage of meat products resulted from microbial contamination, lipid oxidation and myoglobin browning, packaging process must be carried out during meat products production. In this article, the existing problems and development of meat products packaging were summarized.
出处
《肉类工业》
2007年第10期45-48,共4页
Meat Industry
关键词
肉制品
包装材料
败坏
存在问题
研究进展
meat products
package material
spoilage
problems presented
progress on research
