销售温度对熟肉制品颜色的影响

Sales of Temperature on the Cooked Meat Products Affects the Color of Products

本试验旨在确定出熟肉制品在其销售过程中,在以下不同温度(4℃、8℃、12℃、16℃、20℃、24℃、32℃)条件下,最佳适宜的销售温度。本次实验通过对熟肉制品在销售过程中颜色变化的研究,确定适宜销售熟肉制品的温度。结果显示:温度对熟肉制品的颜色有较大的影响,最佳的销售温度为4℃。

This test aims to define the cooked meat products in its sales process, in the following different temperature （4 ℃, 8 ℃, 12 ℃, 16℃,20 ℃,24 ℃,32 ℃ ）conditions, the best temperature for sales. This experiment through to the cooked meat products in the process of sale of color changes determine appropriate sales of products of the cooked meat temperature. The result shows： the temperature on the color of cooked products have great influence, the best sales temperature for 4℃.