冷鲜类调理肉制品货架期延长技术研究进展  

Related Research on Prolonging the Shelf-life Chilled Ready-to-eat Meat Products

作　　者：张国真 姚晓玲[1] 张妍楠 袁奇[1] 冯桂仁[1] 

机构地区：[1]湖北工业大学轻工学部食品与制药学院,武汉450068

出　　处：《食品工业》2013年第12期191-195,共5页The Food Industry

摘　　要：调理肉制品又称预制肉制品,分为冷冻类和冷藏类。冷鲜类调理肉制品免除了切割、清洗等步骤,又能较好地保持肉的营养与风味,因此广受消费者青睐,但是货架期较短。该文概述了延长冷鲜调理肉制品货架期的相关技术,并对未来研究趋势及发展前景做了展望。The ready-to-eat meat products also named prepared meat, including frozen and chilled meat. The chilled ready-to-eat meat products avoid cutting and cleaning, etc, and better kept the nutrients and flavor, so it is popular among consumers. But the shelf-life is short. The technologies of prolonging the shelf-life of ready-to-eat meat products is introduced, the future and the prospect are predicted.

关 键 词：冷鲜调理肉制品 货架期 技术研究 

分 类 号：TS251-1[轻工技术与工程—农产品加工及贮藏工程]