摘要
鲜肉和肉制品含有丰富的营养物质,很容易受到腐败菌和致病菌的感染。包装可使其处于良好的卫生条件之下,避免干耗和重量损失,并保证肉的正常颜色。综述了目前国内外常用的肉包装形式,主要包括真空包装、静态气调包装和动态气调包装、抗菌包装、纳米包装等。
Because of nutrient availability, fresh meat and meat products can be an excellent reservoir for foodborne pathogens and other spoilage microorganisms. While the package of meat can keep it under better sanitation eondition, avoid juice loss and keep the normal color. In this paper, the vacuum package, modified atmosphere package, antimicrobial package and nano package were reviewed.
出处
《肉类工业》
2010年第3期13-17,共5页
Meat Industry
关键词
真空包装
气调包装
抗菌包装
纳米包装
vacuum package
modified atmosphere package
antimicrobial package
nano package
