冷冻肉产品血冰的形成与控制  

Formation and control of blood ice in frozen meat product

作　　者：尹孝萍[1] 

机构地区：[1]青海大学农林科学院,青海西宁810016

出　　处：《青海大学学报（自然科学版）》2012年第4期72-75,共4页Journal of Qinghai University(Natural Science)

摘　　要：本文综述了冷冻肉产品血冰的形成机理及其影响,分析了影响血冰形成的因素,建议从提高放血质量,达标冷却排酸工艺要求,及时入库等方面预防血冰的产生,为解决冷冻肉产品血冰问题提供参考。其中降低胴体温度,及时入库,是控制冷冻肉产品产生血冰的关键。The blood ice formation mechanism and influence of frozen meat product were reviewed and the effects of the blood ice formation factors were analyzed.Suggestion of improving bloodletting quality,achieving cooling process requirements,warehousing in time for preventing blood ice production was given to solve the problem of blood ice in frozen meat product.Decreasing carcass temperature and warehousing in time are critical to blood ice control.

关 键 词：冷冻 冷冻肉 血冰 

分 类 号：TS2[轻工技术与工程—食品科学与工程]