冷鲜肉贮藏前处理及保鲜包装技术进展  

Advances in Pre-Storage Treatment, Preservation and Packaging Technologies for Chilled Meat

作　　者：张玉琴[1] 齐小晶[1] 梁敏[1] 王羽[1] 宋树鑫[1] 刘林林[1] 董同力嘎 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《肉类研究》2016年第9期35-39,共5页Meat Research

基　　金：内蒙古草原英才工程项目(2011)

摘　　要：冷鲜肉因其营养物质丰富、安全卫生和肉质柔嫩,已逐渐成为生肉市场的消费主流。但裸露放置极易受到腐败菌和致病菌的感染,适宜的包装保鲜技术能使冷鲜肉的卫生条件良好,也可避免肉品因失水而品质下降,从而延长冷鲜肉的货架期,同时有效的贮藏前处理也是延长货架期的关键过程。本文综述了目前冷鲜肉贮藏前处理的技术及国内外冷鲜肉常用的包装技术,旨在为冷鲜肉贮藏前处理及保鲜包装提供技术参考。Because of its nutritional richness, good safety and hygiene, and soft and tender texture, chilled meat has gradually become the mainstream of raw meat consumption. However, fresh meat is highly vulnerable to infection by food borne pathogens and other spoilage microorganisms when stored without packaging. Proper preservation and packaging technologies can create good hygienic conditions for chilled meat and avoid quality deterioration caused by water loss, thus prolonging its shelf life. Effective pre-storage treatment is also crucial for shelf life extension of chilled meat. This paper reviews the current commonly used technologies for pre-storage treatment and packaging of chilled meat for the purpose of providing technical references for pre-storage treatment and packaging of chilled meat.

关 键 词：冷鲜肉 贮藏前处理 包装技术 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]