摘要
以猪胴体为研究对象，研究不同冷却方式、湿度以及贮藏方式对猪胴体损耗的影响。结果表明，猪胴体在预冷库冷却24h，二段式冷却比一段式冷却水分损耗低0．1％～0．2％，菌落总数减少；白条在冷却过程中增加空气湿度，能使白条损耗降低约0．25％，但微生物菌落总数增加；白条套上保鲜袋能使白条水分损耗降低约0．2％，同样微生物菌落总数会增加。
Pig carcass was taken as the research object. The effects of cooling, humidity and storage method on loss of carcass were researched. The result showed that pig carcass was cooled in pre - cooling room for 24 hours. The moisture loss of two - stage cooling was less 0.1% - 0.2% than one - stage, and total plate count was reduced. White bar could increase air humidity during cooling processing. The loss of white bar was down about 0. 25 %, but the total plate count was increased. Putting white bar in preservation bags, the moisture loss of it was down about 0. 2%, and the total plate count was increased.
出处
《肉类工业》
2014年第1期19-21,共3页
Meat Industry
关键词
猪胴体
预冷
空气湿度
白条变化
pig carcass
pre - cooling
air humidity
variation
