肉类研究
肉類研究
육류연구
MEAT RESEARCH
2015年
5期
18-21
,共4页
张楠%王帅武%黄伟%陈鲁晟%周光宏
張楠%王帥武%黃偉%陳魯晟%週光宏
장남%왕수무%황위%진로성%주광굉
冷却猪肉%真空热缩包装%货架期%肉品质
冷卻豬肉%真空熱縮包裝%貨架期%肉品質
냉각저육%진공열축포장%화가기%육품질
chilled pork%vacuum heat shrinkable packaging%shelf life%meat quality
实验比较研究真空热缩包装冷却猪肉、普通冷却猪肉在品质、货架期、运销成本等方面的差异。结果表明：真空热缩包装不仅降低了微生物生长速度和运销成本，而且显著改善了肉色，延长了产品的货架期。因此，真空热缩包装在冷却肉加工和运销中具有明显的应用优势。
實驗比較研究真空熱縮包裝冷卻豬肉、普通冷卻豬肉在品質、貨架期、運銷成本等方麵的差異。結果錶明：真空熱縮包裝不僅降低瞭微生物生長速度和運銷成本，而且顯著改善瞭肉色，延長瞭產品的貨架期。因此，真空熱縮包裝在冷卻肉加工和運銷中具有明顯的應用優勢。
실험비교연구진공열축포장냉각저육、보통냉각저육재품질、화가기、운소성본등방면적차이。결과표명：진공열축포장불부강저료미생물생장속도화운소성본，이차현저개선료육색，연장료산품적화가기。인차，진공열축포장재냉각육가공화운소중구유명현적응용우세。
In this study, vacuum heat shrinkable packaging for chilled pork was evaluated in comparison to ordinary packaging with regard to quality characteristics, shelf life and transportation cost. The results revealed that vacuum heat shrinkable packaging could slow down microbial growth, reduce the transportation cost, improve the color of pork meat and extend the shelf life of the product. To conclude, vacuum heat shrinkable packaging has many advantages in meat processing and transportation.
