摘要
配置2%的乳酸溶液,在新屠宰的猪胴体入预冷库前均匀的喷淋在猪胴体的表面和内腔,研究乳酸喷淋对猪胴体品质的影响。经过试验验证,乳酸喷淋后的猪胴体表面微生物明显减少,且胴体表面颜色发黄现象得到一定程度的改善,乳酸喷淋在改善猪胴体品质方面可起到良好的效果。
2% lactic acid solution was prepared to spray evenly on the surface of pig carcass and inner cavity before new slaughtered pig carcasses transferred into the pre - cold storage. The effect of lactic acid spray on the quality of pig carcass was studied. Through experimental verification, microorganisms on the surface of pork carcass significantly reduced after lactic acid spraying, and the yellowing phenomenon had been significantly improved. Lactic acid spray could have better effect to improve the quality of pig carcass.
出处
《肉类工业》
2013年第11期52-53,共2页
Meat Industry
关键词
猪胴体
乳酸喷淋
胴体颜色
减菌
pig carcass
lactic acid spray
carcass color
reducing bacteria
