摘要
冷却鸡胸肉的营养价值较高。然而,冷却鸡胸肉在生产、分割、加工、销售过程中,容易受到微生物的交叉污染。若在贮藏过程中控制不当,则会使鸡胸肉在较短时间内发生微生物增殖并缩短其货架期。主要介绍了国内外近几年的研究现状,从冷却肉的微生物污染、货架期预测及几种不同的保鲜方式进行综述。
The chilled chicken breast had high nutritional value.However,the chilled chicken breast meat was easy to be cross-contaminated by microorganism in the process of production,segmentation,processing and sale.Improper control during storage would lead to microbial proliferation and shorten the shelf life of chicken breast in a short time.The research status at home and abroad was briefly introduced.The microbial contamination,prediction of shelf life and several different preservation methods of chilled meat were reviewed.
作者
马相杰
宋莲军
黄现青
董飒爽
MA Xiangjie;SONG Lianjun;HUANG Xianqing;DONG Sashuang
出处
《肉类工业》
2021年第5期38-44,共7页
Meat Industry
基金
国家自然科学基金(31671916)。
关键词
冷却鸡胸肉
货架期
保鲜
chilled chicken breast
shelf life
preservation