冷却肉的微生物控制与保鲜方法研究进展  

Research Progress on Microbial Prevention and Preservative Method of Chilled Meat

作　　者：向洋[1] 陈丽华[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《肉类研究》2008年第2期78-82,共5页Meat Research

摘　　要：本文主要概述了冷却肉的各种保鲜方法,以及成为冷却肉之前原料肉的微生物控制情况。保鲜方法包括添加保鲜剂、气调包装保鲜、高压保鲜、真空包装保鲜等,并阐明了它们的作用机理,为冷却肉的生产及保鲜的进一步研究提供参考。This paper outlines a variety of preservative methods of chilled meat,and summarizes the microbial prevention of raw materials before turning into Chilled Meat.Preservative methods include antistaling agent,atmosphere package preservation,high-pressure preservation,vacuum-packed preservation.It illuminates their effective mechanisms,providing reference for further study on the production and preservation of chilled meat.

关 键 词：冷却肉 微生物控制 保鲜 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]