大力发展冷却肉  

A Major Effort Should be Devoted to Developing Chilled Meat

作　　者：朱本志 

机构地区：[1]郑荣食品有限公司技术部,郑州450053

出　　处：《肉类研究》1999年第4期8-9,共2页Meat Research

摘　　要：通过对三种生肉的实际调研， 检测分析结果表明， 冷却肉的卫生质量和食用价值大大优于热鲜肉和冻结肉， 因此应予大力推广， 以满足市场需求。An Investigation was made onto 3 sources of meat. The analytical resultsindicated that the hygienic quality and nutritional value of chilled meat are much higher than warm fresh meat and frozen meat. Therefore ,a major effort should be devoted to popularizing chilled meat so as to satisfy the market demand .

关 键 词：热鲜肉 冷却肉 冻结肉 卫生质量 食用价值 猪肉 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程] TS251.4[轻工技术与工程—食品科学与工程]