真空包装延长牦牛鲜肉货架期的研究  

Study on Extending Shelf Life of Fresh Yak Meat by Vacuum-packed

作　　者：白风奎 白乾云 

机构地区：[1]青海省农牧厅,西宁810008 [2]青海省牧业科技推广站

出　　处：《青海畜牧兽医杂志》2005年第6期1-3,共3页Chinese Qinghai Journal of Animal and Veterinary Sciences

基　　金："延长牦牛鲜肉货架期的研究"课题的部分内容

摘　　要：用正交试验探讨了真空包装技术对延长牦牛鲜肉货架期的效果。结果表明,在真空包装条件下延长牦牛鲜肉货架期的最佳参数为:真空度-0.075MPa,抽真空时间60s,牦牛肉块大小200g,保存温度5℃。The effect of vacuum-packet technique on the extending shelf life of fresh yak meat has been study through orthogonal design. The optimal parameters of extending shelf life of fresh yak meat under vacuum-packed condition were that vacuum degree was -0.075MPa, the vacuumized time was 60s, the size of yak meat was 200g and the temperature condition was 5℃.

关 键 词：牦牛肉 货架期 真空包装技术 

分 类 号：S823.85[农业科学—畜牧学]