摘要
从微生物控制、冷链体系和包装技术三方面综述了延长分割鲜猪肉销售期的措施。重点介绍了屠宰和分割环节微生物控制、冷链过程温度波动和产品温度监控、真空和气调包装技术。
The measures for extending selling period of cutting fresh pork were summarized from three aspects including microorganism control, cold chain system and packaging technology. Microorgan- ism control measures in the slaughter and cutting process, the temperature fluctuation and the production temperature monitoring in cold chain process and vacuum and gas packing technology were introduced emphatically.
出处
《肉类工业》
2016年第12期17-19,共3页
Meat Industry
基金
国家科技支撑计划项目(2013BAD19B09-2)
关键词
分割猪肉
销售期
冷链
包装
cutting pork
selling period
cold chain
packaging
