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

Abstract

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

CLC Number:

TS251

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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Research status and development prospect of low temperature storage of meat products

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