冷却肉保鲜方法的研究进展  

Research Progress on Preservative Method of Chilled Meat

作　　者：姚笛[1] 于长青[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工（下）》2007年第6期9-12,共4页Farm Products Processing

基　　金：黑龙江省科技厅攻关项目(GB04B404-04);大庆市科技局攻关项目(SGG06-060)

摘　　要：在阐述冷却肉及其特点的基础上,对冷却肉的冷冻低温保藏技术、高压保鲜技术、辐射保鲜技术以及保鲜剂、包装技术在冷却肉保鲜中的应用进行了详细的综述,以期为冷却肉的生产及保鲜的进一步研究提供参考。This article summarized the freezing low temperature preservation technology, the high pressure maintains freshness technical, the irradiation technology as well as preservative and the packing technology of the chilled meat in the elaboration the chilled meat and it＇s characters so to lay a foundation and reference for further study on production and preservative of chilled meat.

关 键 词：冷却肉 保鲜方法 研究进展 

分 类 号：TS205[轻工技术与工程—食品科学]