摘要
在检疫卫生注册的出口鸡肉加工厂,在正常的生产卫生条件下,将加工的鸡肉产品速冻,使其中心温度达到-1±0.5℃后,在-1℃、0℃、4℃、10℃五种不同保存温度下,对冰鲜肉进行保质期限试验研究。通过感官检查和实验室检查冰鲜肉的品质变化,确定了不同保存温度下冰鲜鸡肉的最佳保质期限。
The chicken was deboned,cut and process ed under the normal sanitation conditions in the CIQ-approved chicken slaughter houses.After being Quickly frozen,the processed meat was kept with its centra l temperature-1℃±0.5℃.Then it was stored in-1℃,0℃,4℃and10℃s eparately.After the quality of the chilled chicken meat had keen inspected orga noleptically and in laboratory,the best duration of the chilled chicken meat wa s determined with its different storage temperature.
出处
《肉类研究》
2002年第4期33-34,共2页
Meat Research
