| 二段冷却与一段冷却对冷却肉损耗的影响 |
| |
| 引用本文： | 徐春仲,李志方,王正云,刘宝庭,邹大明.二段冷却与一段冷却对冷却肉损耗的影响[J].农产品加工．学刊,2007(10):55-57. |
| |
| 作者姓名： | 徐春仲 李志方 王正云 刘宝庭 邹大明 |
| |
| 作者单位： | 1. 江苏畜牧兽医职业技术学院,江苏,泰州,225300
2. 浙江金大地生物工程有限公司,浙江,嘉善,314100 |
| |
| 摘 要： | 通过对应用一段冷却和二段冷却方法的冷却肉的冷却温度、损耗的测定和比较,得出二段冷却的冷却肉温度下降较快和肉质损耗低的结论。
|
| 关 键 词： | 一段冷却 二段冷却 冷却肉 损耗 |
| 文章编号： | 1671-9646（2007）10-0055-03 |
| 修稿时间： | 2007-07-09 |
The Effects of Loosing in Chilled Meat on One-step and Two-step Cooling |
| |
| Xu Chunzhong,Li Zhifang,Wang Zhengyun,Liu Baoting,Zou Daming.The Effects of Loosing in Chilled Meat on One-step and Two-step Cooling[J].Nongchanpin Jlagong.Xuekan,2007(10):55-57. |
| |
| Authors: | Xu Chunzhong Li Zhifang Wang Zhengyun Liu Baoting Zou Daming |
| |
| Institution: | 1. Jiangsu Pasturage and Veterinary College, Taizhou, Jiangsu 225300, China; 2. Jindadi Biology Engineering Co. Ltd, Jiashan, Zhejiang 314100, China |
| |
| Abstract: | We compared with the one-step and two-step cooling methods of chilled meat through determining the loss of chilled meat. The results showed that the temperature of chilled meat decreased more rapidly and loss of chilled meat was lower using two-step cooling methods than one-step. |
| |
| Keywords: | one-step cooling two-step cooling chilled meat loss |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
