冰鲜肉中腐败菌的研究现状  

Research Progress of Spoilage Bacteria in Chilled Meat

作　　者：曾晓房[1] 林惠珍[1] 邝智祥 唐秀山 白卫东[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]广东天农食品有限公司,广东清远511500

出　　处：《安徽农业科学》2010年第34期19550-19552,19558,共4页Journal of Anhui Agricultural Sciences

基　　金：广东省粤港关键领域重点突破招标项目(2005A20303001);广东省省部产学研合作项目(2009B090300422)

摘　　要：综述了冰鲜肉中腐败菌的组成特点及生长代谢特点,分析了不同种类冰鲜肉(猪肉、羊肉、牛肉、鸭肉及鸡肉)的初始菌相构成及其冷藏过程中的消长规律,旨在为我国冰鲜肉防腐保鲜研究提供指导。The characteristics of composition,growth and metabolism of spoilage bacteria in chilled meat were summarized.The initial microflora and their change during the storage of different types of chilled meat（pork,mutton,beef,duck and chicken） were analyzed,all of which were designed to guide the development of chilled meat.

关 键 词：冰鲜肉 腐败菌 菌相变化 防腐 

分 类 号：S379.7[农业科学—农产品加工]