黑龙江八一农垦大学学报Issue(2)：51-56,6.DOI:10.3969/j.issn.1002-2090.2015.02.012
基于腐败微生物的低温肉制品货架期预测研究进展
Advances on Shelf-life Prediction of Low-temperature Meat Products Based on Spoilage Microorganisms
摘要
Abstract
Some fungal spores,bacterial spore and thermal tolerant bacteria still survived in low-temperature meat products after thermal processing,which might cause low-temperature meat products spoilage. The technology of shelf-life prediction could effectively predict and monitor the shelf-life meat products,thereby reduce the production loss of industry and provide the food security of consumers. The microflora analysis,the growing pattern of specific spoilage organisms,the development of shelf-life prediction model and the validation and improvement of the model were reviewed in this paper,which provided the reference for the shelf-life prediction of the low-temperature meat products.关键词
货架期预测/低温肉制品/特定腐败菌Key words
shelf-life prediction/low-temperature meat products/specific spoilage organism分类
农业科技引用本文复制引用
贺旺林,俞龙浩..基于腐败微生物的低温肉制品货架期预测研究进展[J].黑龙江八一农垦大学学报,2015,(2):51-56,6.基金项目
黑龙江八一农垦大学研究生创新科研项目（Y51）。 （）
