食品科学2012，Vol.33Issue(6)：264-268,5.
不同贮藏温度托盘包装冷鲜猪肉的品质变化
Chilled Pork Quality Change in Pallet Package at Different Storage Temperatures
摘要
Abstract
In order to explore the relationships between microbial growth and pork quality and storage temperature,improve the quality of chilled pork and provide the theoretical basis of food safety,the sensory,chemical,microbiological and other indices of chilled pork under the conditions of three storage temperatures were determined.With the temperature changes in supermarket,the pH,color,water content,tenderness,bacterial counts and coliform number of chilled pork was evaluated at day 1,2,3,4,5,6 and 7 during the storage period,respectively.The results indicated that the shelf life of chilled pork was less than 6,4 days and 2 days during storage at 1-3,4-6 and 7-9 ℃,respectively.关键词
冷鲜猪肉/托盘包装/贮藏温度/品质变化Key words
chilled pork/pallet package/storage temperature/quality change分类
轻工纺织引用本文复制引用
袁先群,贺稚非,李洪军,李燕利,姚艳玲,蒋丽施,付军杰,全拓..不同贮藏温度托盘包装冷鲜猪肉的品质变化[J].食品科学,2012,33(6):264-268,5.基金项目
国家公益性行业（农业）科研专项 （）
