摘要
肉类腐败微生物来源于环境、肉类本身、贮藏、加工及销售等过程,肉类的腐败变质导致其商品和消费价值降低或者消失,主要与其中的优势菌有关。采用现代技术手段可以抑制微生物的繁殖,保证肉类产品的品质,延长货架期。
s: The variety of meat putrefaction microorganism come from the process of environment, meat,storage,processing and marketing, etc. Because of ascendant germ, the putrefaction of meat can induce its marketing and consumption value lost or disappear. Adopting the new technology can control macrobiotic breeding, guarantee the quality and long shelf-life of meat.
出处
《肉类研究》
2008年第8期54-59,共6页
Meat Research
关键词
腐败
微生物
来源
Putrefaction
Microorganism
Source
