冷藏条件下不同保存时间腊牛肉品质的变化  

Study of quality changes in different preservation time of corned beef under refrigeration

作　　者：徐昆龙[1] 肖蓉[1] 王丽屏[1] 黄启超[1] 

机构地区：[1]云南农业大学,昆明650201

出　　处：《食品科技》2005年第4期77-80,共4页Food Science and Technology

摘　　要：通过对冷藏条件下不同保存时间的腊牛肉感官、理化、微生物指标变化的测定,揭示产品的加工成熟原理和变质机理,为制定产品生产工艺规范和产品质量技术指标提供理论依据。It explores that the processing mature principle and denaturation mechanism of product and discussed the theory basis of making the production techniques criterion and the quality standard of product, through the measure of sensory, Physical-Chemical and microorganism standard changes in different preservation time of Yunnan corned beef (salted and corned beef) under refrigeration.

关 键 词：腊牛肉 冷藏保存 指标 变化 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]