摘要
综述了冰鲜肉中腐败菌的组成特点及生长代谢特点,分析了不同种类冰鲜肉(猪肉、羊肉、牛肉、鸭肉及鸡肉)的初始菌相构成及其冷藏过程中的消长规律,旨在为我国冰鲜肉防腐保鲜研究提供指导。
The characteristics of composition,growth and metabolism of spoilage bacteria in chilled meat were summarized.The initial microflora and their change during the storage of different types of chilled meat（pork,mutton,beef,duck and chicken） were analyzed,all of which were designed to guide the development of chilled meat.
出处
《安徽农业科学》
CAS
北大核心
2010年第34期19550-19552,19558,共4页
Journal of Anhui Agricultural Sciences
基金
广东省粤港关键领域重点突破招标项目(2005A20303001)
广东省省部产学研合作项目(2009B090300422)
关键词
冰鲜肉
腐败菌
菌相变化
防腐
Chilled meat
Spoilage bacteria
Change of microflora
Antibacterial
