谈肉品的防腐保鲜和包装  

Antisepticise and packaging of Meat Products

作　　者：王仲礼[1] 

机构地区：[1]山东轻工业学院,济南250100

出　　处：《肉类研究》2003年第4期50-51,共2页Meat Research

摘　　要：评述了冷却肉、热鲜肉、冷冻肉各自的优势,综述了肉制品加工中防腐保鲜剂的科学使用以及冷却肉的包装方式。The respective advantage of chilling meat, fresh meat and frozen meat are described firstly, the scientific utilieation of antisepticise and how to prolong the shelf life of chilling meat are briefed secondly, at last,how to select spice in meat processing is discussed.

关 键 词：冷却肉 热鲜肉 冷冻肉 防腐保鲜 包装 防腐保鲜剂 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]