冷鲜牛肉贮藏保鲜技术研究进展  

Research Progress on Storage and Preservation Technology of Chilled Beef

作　　者：闫小杰 白乌日力嘎 康连和 史培 乌云达来[3] 王莉梅 YAN Xiaojie;BAI Wuriliga;KANG Lianhe;SHI Pei;WU Yundalai;WANG Limei(Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences,Inner Mongolia,Hohhot 010031;Inner Mongolia University for Nationalities,Inner Mongolia,Tongliao 028000;Hohhot Institute for Nationalities,Inner Mongolia,Hohhot 010000)

机构地区：[1]内蒙古自治区农牧业科学院,呼和浩特010031 [2]内蒙古民族大学,通辽028000 [3]呼和浩特民族学院,呼和浩特010000

出　　处：《食品工业》2023年第12期196-201,共6页The Food Industry

基　　金：内蒙古农牧业创新基金项目(2021CXJJM08)。

摘　　要：冷鲜牛肉鲜嫩多汁,营养成分高,但其货架期短成为限制其发展的主要瓶颈。文章对目前冷鲜牛肉腐败变质的原因及物理保鲜技术和防腐保鲜技术研究现状进行了综述,以便为实现工厂化生产过程中冷鲜牛肉的保鲜、促进牛肉类行业的健康发展提供参考。Chilled beef is tender and juicy with high nutritional content,but its short shelf life has become the main bottleneck restricting its development.In this paper,the reasons for the deterioration of chilled beef and the research status of physical preservation technology and preservation technology are reviewed,in order to provide reference for the preservation of chilled beef in the process of industrialized production and to promote the healthy development of beef industry.

关 键 词：冷鲜牛肉 保鲜技术 研究进展 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]