摘要
低温肉制品营养丰富,是我国肉制品未来的发展方向。本文介绍了低温肉制品中的主要微生物来源、种类以及控制措施;综述了低温肉制品中微生物预测的各级模型,分析了其优缺点;简述了预测模型在实际生产中的应用。
Due to abundance in nutrients, low-temperature meat products will be one of the promising development goals in China. Predicting microbiological quality of low-temperature meat products is very helpful to the improvement of their edible safety. This paper describes dominant microbial colonies and sources and controlling measures of microbial contamination in low-temperature meat products. An overview of present predictive models at all levels is presented and their strengths and weaknesses as well as practical applications are included.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第21期481-484,共4页
Food Science
基金
武汉市科技攻关计划资助项目(200920322146)
关键词
预测食品微生物学
低温肉制品
模型
安全
predictive food microbiology
low-temperature meat products
model
safety
