绿色食品猪肉及肉制品辐照保鲜试验研究

EXPERIMENT OF RADIATIONG GREEN FOOD PORK AND MEAT TO KEEP FRESH

在0℃～4℃的贮存条件下,用吸收剂量2kGy、3kGy、4kGy辐照处理绿色食品猪肉,结果表明:吸收剂量4kGy组的效果最好,贮存时间比对照组提高3倍;用吸收剂量4kGy、6kGy、8kGy辐照处理绿色食品猪熏、酱制品,吸收剂量8kGy组的效果最好,保质期达2个月,比对照组提高3倍,用吸收剂量4kGy、6kGy和8kGy处理低温肉制品。吸收剂量8kGy组的效果最好,保质期达2个月以上。

Summary Under O℃ to 4℃ circumstance to dispose Green Food Pork,by using absorbent and radiating, the absorbent 4kGy group gets the best result; Furthermore, Green Food Pork can keep fresh triple longer than other groups. To dispose cook meat and smoke meat,the absorbent 8kGy group effects best by using absorbent and radiating;moreover,expire date is the long;est. The expire date is triple longer than other groups. To dispose low temperature meat with 4kGy,6kGy and 8 kGy,the absorbent 8kGy group is the best one. The expire date is as long as over two months.