摘要
采用感官评分、菌落总数、挥发性盐基氮、pH值为指标,研究保鲜袋、聚酯袋、铝箔复合袋三种不同包装材料对冷鲜牛肉在0～4℃条件下品质的影响。实验结果显示,在相同的冷藏条件下,聚酯袋包装的牛肉品质最佳,保鲜效果最好,铝箔复合袋包装的牛肉保鲜效果次之,保鲜袋包装的牛肉保鲜效果最差。
The sensory evaluation, total colony, TVBN and pH were taken as indexes. preservation bag, polyester bag, aluminum foil bag on the quality of chilled beef at 0 -4℃ The results showed that the quality of beef was best applied by polyester bag, the second was bag, and the worst was preservation bag. The effects of were studied aluminum foil
出处
《肉类工业》
2013年第2期29-33,共5页
Meat Industry
