摘要
鲜肉含有丰富的营养物质且水分活性高,很容易受到腐败菌和致病菌的感染,鲜肉包装可使鲜肉处于良好的卫生条件之下,避免干耗和重量损失,并保证鲜肉的正常颜色。本文主要综述了目前国内外鲜肉常用的包装形式,主要包括托盘包装、真空包装、静态气调包装和动态气调包装、抗菌包装等。
Because of its high water activity and nutrient availability,meat can be an excellent reservoir for foodborne pathogens and other spoilage microorganisms.The package of fresh meat could keep meat under better sanitation condition,avoid of juice loss and keep the normal color.This paper reviews the tray package,vacuum package,modified atmosphere package and antimicrobial package.
出处
《肉类研究》
2008年第2期54-59,共6页
Meat Research
关键词
冷却肉
真空包装
气调包装
抗菌包装
Chilled meat
Vacuum package
Modified atmosphere package
Antimicrobial package
