摘要
根据目前鲜猪肉的物流模式特点,分别检测了常温运输销售、常温运输低温销售、低温运输销售、低温运输冰温销售等4种模式下鲜猪肉的新鲜度(挥发性盐基氮含量)变化。结果表明,温度对鲜猪肉的新鲜度变化显著;运输作为鲜猪肉运输的起始环节,其温度控制是否得当直接影响后续环节中猪肉的新鲜度变化;采用冰温销售的模式,可更大程度地保持猪肉的新鲜度。
At present there arc four logistics modes of fresh pork： transportation and sale at normal temperature, transportation at normal temperature and sale at low temperature, transportation and sale at low temperature, transportation at low temperature and sale at ice temperature. The test resuhs of TVBN changes of pork based on these four logistics modes showed that the temperature had a remarkable effect on the change of TVBN, transportation was the key point of fresh pork＇s logistics and whether its temperature controlling well or not affected pork＇s fresh degree change directly in the follow-up logistics links, and using ice temperature logistics mode could keep pork fresh at maximal degree.
出处
《广东农业科学》
CAS
CSCD
北大核心
2011年第7期113-114,122,共3页
Guangdong Agricultural Sciences
