| 牛肉真空复合保鲜技术研究 |
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| 引用本文： | 贾英民,王玲,马爱进,张子德,陈志周.牛肉真空复合保鲜技术研究[J].农业工程学报,2002,18(1):118-121. |
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| 作者姓名： | 贾英民 王玲 马爱进 张子德 陈志周 |
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| 作者单位： | 河北农业大学,河北保定,071001 |
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| 基金项目： | “九五”国家重点科技攻关专题成果的部分内容 |
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| 摘 要： | 研究筛选出牛肉保鲜用防腐剂、护色剂,通过优化配比试验,研究出用于牛肉真空包装的复合保鲜剂,并进一步与牛肉真空包装工艺结合,研制出牛肉真空复合保鲜袋,该真空复合保鲜袋在牛肉保鲜加工生产中应用,保鲜期可达到35d,并保持牛肉色泽鲜艳,各项检测指标符合鲜牛肉标准
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| 关 键 词： | 牛肉 真空包装 复合保鲜 |
| 文章编号： | 1002-6819(2002)01-0118-04 |
| 收稿时间： | 2001/5/31 0:00:00 |
| 修稿时间： | 2001年5月31日 |
Compound Preservative Technology and Vacuum Package for Beef |
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| Jia Yingmin,Wang Ling,Ma Ai''''jin,Zhang Zide,Chen Zhizhou.Compound Preservative Technology and Vacuum Package for Beef[J].Transactions of the Chinese Society of Agricultural Engineering,2002,18(1):118-121. |
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| Authors: | Jia Yingmin Wang Ling Ma Ai'jin Zhang Zide Chen Zhizhou |
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| Abstract: | The preservative and color protective agents used for beef preservation were studied and screened out. The compound preservative formula was studied by the experiments for combining the preservative and color protective agents. It was combined with vacuum package and the vacuum compound preservative bags were prepared for beef preservation. The bags were used in beef vacuum package for preservation. The preserved period reached 35 days with good quality indexes. |
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| Keywords: | beef vacuum package compound preservation |
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