鲜肉保鲜技术的动向  

Tropesis of Fresh meat Fresh - keeping Techniques

作　　者：彭丽英[1] 苗耀先 黄润全 

机构地区：[1]上海农科院畜牧研究所,中国上海200000 [2]山西省太原市小店奶牛场,山西太原037000

出　　处：《山西农业大学学报（自然科学版）》2002年第4期356-358,共3页Journal of Shanxi Agricultural University(Natural Science Edition)

摘　　要：近几年来,国内外对鲜肉保鲜的研究的报道很多,出现了多种肉类保鲜技术,有低温保藏、真空包装、气调包装、脱氧剂、辐射、鲜肉有机酸及其盐的处理,乳酸菌和抑菌物质进行保鲜、超高压技术或上述方法的配合使用。In recent years, It' s reported that there are many researches about Fresh meat Fresh - keeping at home and abroad. Many kinds of meat fresh- keeping techniques have been found, including low temperature storage, vacuum package, aerification package, scavenger, radiation, dealing with organic acid and sact of fresh meat, shortage of lactic acid bacteria and mortifier, hy-pepressure techniques or combination of the above methods. This article will introduce all kinds of methods of fresh - keeping about fresh meat.

关 键 词：鲜肉 保鲜技术 低温贮藏 有机酸盐 乳酸苗 辐射贮藏 真空包装 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]