冷却分割鸡胸肉微生物综合控制技术研究进展

Research progress on integrated microbial control technology of chilled chicken breast segmentation

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.