摘要
本文分析国内冷却肉的生产发展情况,探析生产发展历程,共分成热鲜肉、冷冻肉及冷却肉3个阶段。重点研究冷却肉生产技术研发进展,包括加工流程、胴体减菌、保鲜技术等。
This paper analyzes the production and development of domestic chilled meat,and analyzes the production and development process,which is divided into three stages:hot fresh meat,frozen meat and chilled meat.It focuses on the research and development of chilled meat production technology,including processing flow,carcass bacteria reduction,preservation technology and so on.
作者
杨建
YANG Jian(Technical Center of Henan Shuanghui Investment&Development Co.,Ltd.,Luohe 462000,China)
出处
《现代食品》
2021年第1期135-137,共3页
Modern Food
关键词
冷却肉
生产
保鲜
chilled meat
production
preservation
