冷却肉保鲜技术的研究

冷却肉受到越来越多消费者的青睐,但是也存在不少问题。①冷却肉处于低温(0～4℃)控制下,但肉品上仍有一些细菌,低温仅会使这些细菌的生长繁殖受到抑制;②运输、贮藏、销售过程中的温度控制不当,这些细菌就会大量生长和繁殖,最终导致冷却肉发生腐败变质。因此,科学的保鲜处理及合理的包装技术,是解决冷却肉货架期问题有效和重要的手段。

The Fresh Technology of Chilled Meat

The most of consumers are favor chilled meat,but there are a lot of problems.First,the chilled meat at a low temperature(0～4 ℃),but there are still some bacteria,the growth of these bacteria will be inhibited by low temperature.Second,in the transport,storage,sales in the process of temperature control improperly,these bacteria will be increased and reproduced massively,which eventually led to be deteriorated.As a result,fresh chilled meat through scientific and reasonable to deal with packaging technology is an effectively and an important tool which the shelf life of chilled meat to solve the problems.