摘要
对低温肉制品品质特性、造成低温肉制品胀袋的成因进行了简要的概述,并对低温肉制品质量控制的方法作了详细的介绍。对于提高低温肉制品的品质具有一定的参考意义。
The quality characteristics and the causes of bulge bag of low-temperature meat products were introduced in this article.And the quality control methods of them were described in detail. This work has some reference significance to improve the quality of low-temperature meat products in the future.
出处
《肉类工业》
2013年第7期13-15,共3页
Meat Industry
关键词
低温肉制品
胀袋
质量控制
low-temperature meat products
bulge bag
quality control
