摘要
指出了低温肉制品腐败变质的主要原因属有害微生物所致,分析了温度、pH值、水分活度、存储气体和抑菌剂对其存活状态的影响,并根据各种影响因素采取有效的控制措施。
This paper pointed out that microorganisms were the main reasons to make low - temperature me.at product decay. Some measures were applied to effectively control the number of microorganisms in the meat products after analyzing the factors which could effect microbial survival.
出处
《肉类工业》
2006年第10期4-6,共3页
Meat Industry
关键词
低温肉制品
微生物
影响因子
腐败变质
low- temperature meat product microorganism effective measures putridity
