食品工业科技2012，Vol.33Issue(8)：359-362,4.
低温酱牛肉贮藏期的品质变化规律
Research of the of low-temperature sauce quality changes beef under storage period
摘要
Abstract
Using 0- 4℃, 7 - 11 ℃ storage samples, pH, color, retention, moisture content, flexibility, bacterial count, coliform number were studied every 10 days.The results showed sensory quality was declining,with greater changes in high temperature storage, pH was little changed, always slow declining, moisture content was increased, but retention value decreasing,and total number of colonies was on the rising,but it was not exceeded standards.关键词
低温酱牛肉/贮藏温度/品质变化Key words
Iow-temperature sauce beef/storaae temaerature/aualitv chanae分类
轻工纺织引用本文复制引用
袁先群,贺稚非,李洪军,姚艳玲,李燕利,蒋丽施,付军杰,全拓..低温酱牛肉贮藏期的品质变化规律[J].食品工业科技,2012,33(8):359-362,4.基金项目
国家公益性行业（农业）项目（200903012）-肉类生产与加工质量安全控制技术项目. （）
