| 冷却肉中微生物的多样性及其研究概况 |
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| 引用本文： | 李苗云,张秋会,柳艳霞. 冷却肉中微生物的多样性及其研究概况[J]. 安徽农业科学, 2008, 36(12): 5026-5027 |
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| 作者姓名： | 李苗云 张秋会 柳艳霞 |
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| 作者单位： | 河南农业大学食品科学技术学院,河南郑州,450002 |
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| 摘 要： | 肉和肉制品生产过程中,微生物是影响食品安全的重要因素。分析了冷却肉中微生物的分布和多样性,探讨了内在和外在因素对微生物分布和多样性的影响,总结和提出了不同生产工艺的微生物多样性研究情况和目前存在的问题,以更加有效地控制微生物的污染,提高肉品的安全和质量。
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| 关 键 词： | 冷却肉 微生物 多样性 |
| 文章编号： | 0517-6611(2008)12-05026-02 |
| 修稿时间： | 2008-02-25 |
Microbial Diversity in Chilled Meat and its Research Situation |
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| LI Miao-yun. Microbial Diversity in Chilled Meat and its Research Situation[J]. Journal of Anhui Agricultural Sciences, 2008, 36(12): 5026-5027 |
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| Authors: | LI Miao-yun |
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| Abstract: | Microorganism was the important factor in food safety during the processing of meat and meat products.In the paper the microbial distribution and diversity were analyzed,the effect of internal and external factor on the microbial distribution and diversity in meat and meat products were discussed,the research situation and problems of microbial diversity in different procedure presently were summarized,which aimed to effectively control the microbial contamination and improve meat safety and quality. |
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| Keywords: | Chilled pork Microbial Diversity |
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