摘要
随着人们生活质量的不断提高,对肉类的需求逐渐由量向质转变,肉品质越来越受到重视。冷鲜肉是一种低温生鲜肉类制品,从屠宰到上市在低温的环境中经历了僵直、解僵和成熟的过程,具有鲜嫩多汁、汤清肉鲜、易咀嚼以及易被消化等特点。冷鲜肉的水分含量高且营养较丰富,动物体内携带的微生物以及在屠宰、加工、储存和运输环境中的微生物都极易在其中生长繁殖,从而引发冷鲜肉腐败变质,货架期缩短。本文概述了冷鲜肉污染的几种主要途径,并介绍了产品包装、保鲜剂、物理处理及宰前饲喂等预防腐败、延长冷鲜肉货架期的措施,为进一步探索更加高效的冷鲜肉保鲜方式提供参考依据。
With the improvement of people’s life quality,the demand for meat is gradually changing from quantity to quality,and meat quality has received more and more attention. Chilled fresh meat is a kind of low-temperature fresh meat product. It has experienced the process of rigor and maturity from slaughtering to marketing at low temperature. Chilled fresh meat is fresh and juicy,easy to digest. Due to the high moisture content and rich nutrition of chilled fresh meat,microorganisms carried in animals are easy to grow and breed in chilled fresh meat during slaughter,processing,storage and transportation. This causes the spoilage of chilled fresh meat and shortens the shelf life. This paper summarizes the main way of chilled fresh meat contamination,and introduces some measures to prevent corruption and prolong the shelf life of chilled fresh meat,such as product packaging,preservatives,physical treatment,and pre-slaughter feeding,to provide a reference for further exploration of more efficient measures to prolong the shelf life of chilled fresh meat.
作者
武丹
李晓
WU Dan;LI Xiao(College of Animal Science and Technology,Northwest A&F University,Yangling 712100,China)
出处
《食品工业科技》
CAS
北大核心
2019年第21期320-325,共6页
Science and Technology of Food Industry
基金
国家自然科学基金青年科学基金项目“MyHC-AS调控猪骨骼肌Ⅱ型MyHCs转录的机制研究”(31501925)
关键词
冷鲜肉
微生物
保鲜
污染
预防措施
chilled fresh meat
microorganism
preservation
contamination
preventive measures
