肉制品低温储藏研究现状及发展前景

doi:10.19784/j.cnki.issn1672-0172.2022.99.013

摘要/Abstract

摘要： 通过分析国内外肉制品与低温保鲜的研究进展,得出研究不同肉制品的最佳存储温度,并控制不同肉制品存储的温度变化范围,结合附加保鲜手段,是肉制品低温保鲜的发展方向,为肉制品冷链运输和低温存储过程中温度控制条件提供高价值的技术指导。

关键词: 低温, 肉制品, 储藏, 保鲜

Abstract: By analyzing the research progress of meat products in low-temperature preservation in China and foreign, the concluded is that the optimal storage temperature of different meat products, and the control of the temperature variation range of different meat products storage, combined with additional preservation methods, are the development direction of low-temperature preservation of meat products. Provides high-value technical guidance on temperature control conditions during cold chain transportation and low temperature storage of meat products.

Key words: Low Temperature, Meat Products, Storage, Preservation

中图分类号:

TS251

胡海梅, 陈丽萍, 曹衡, 向俊飞. 肉制品低温储藏研究现状及发展前景[J]. 家电科技, 2022, 0(zk): 64-67.

HU Haimei, CHEN Liping, CAO Heng, XIANG Junfei. Research status and development prospect of low temperature storage of meat products[J]. Journal of Appliance Science & Technology, 2022, 0(zk): 64-67.

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