低温肉制品腐败微生物控制技术研究进展  

Advances of Inhibition Measures of Spoilage Microorganisms in Pasteurized Meat Products

作　　者：孙链[1] 周辉[1] 徐宝才[1] 

机构地区：[1]江苏雨润食品产业集团有限公司技术中心,江苏南京210041

出　　处：《肉类研究》2010年第7期40-45,共6页Meat Research

摘　　要：低温肉制品加工中加热杀菌温度低,加工过程中最大限度地保持了肉类原有的营养及风味,代表了肉制品未来的发展方向。本文介绍了低温肉制品特定腐败菌(SSO)概念、确定及其影响因素,综述了肉类腐败控制技术研究现状及发展趋势。The lower sterilization temperature, the inherent nutrition and flavors held as much as possible through meat processing are distinguishing features of pasteurized meat products, which lead the development of meat industry. The concept of SSO, identification and influence factors of pasteurized meat products are defined in this review, inhibition measures of spoilage and development trend of meat products are also summarized.

关 键 词：低温肉制品 腐败微生物 控制技术 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]