1) chilled fresh pork
冷却鲜猪肉
1.
Study on the application of chitosan in preservation of chilled fresh pork;
壳聚糖在冷却鲜猪肉保鲜中的应用研究
2) chilled meat
冷却猪肉
1.
The issues existed in the shelf life of chilled meat are bottle-neck problems to restrict the further development of chilled meat industry in China.
为了提高冷却肉品质,延长冷却猪肉货架期,本文阐述了冷却肉保鲜技术、各种保鲜方法原理和特点,同时对保鲜冷却肉存在的问题和研究方向也进行了探讨。
2.
Using chilled pork as materials,the effect of different lights on the changes of the meat reduction system and the color stability of the chilled meat during storage were studied.
本文采用猪冷却肉为原料,在相同光照强度(40～80Lux)下,研究不同波长光照对冷却猪肉肉糜中MetMb还原酶活性及肉色稳定性的影响。
3.
In order to protract the limited shelf life of chilled meat, which is one of the main obstacles hindering the further development of chilled meat, the effect of preservation that chilled meat was dealed with 8 different natural preservatives and then stored at 0～4℃ was studied in this paper.
为了延长冷却猪肉货架期,本文对8种复合保鲜剂喷洒处理冷却猪肉在冷藏(0～4℃)条件下的保鲜效果进行了研究,结果表明:不同保鲜剂处理可不同程度降低肉表面的初始菌数,保鲜剂乙酸1g+乳酸1g+壳聚糖0。
3) cooled pork
冷却猪肉
1.
Effect of acetic acid and lactic acid combinations on the preservation of cooled pork;
醋酸和乳酸结合处理对冷却猪肉贮藏性的影响
2.
The preservative effects of ozone on cooled pork were evaluated by monitoring the microbiological, physical-chemical and sensory changes during storage period.
通过实验测定冷却猪肉在贮藏期间的感官品质、微生物和理化指标来评价臭氧的保鲜效果,结果表明,臭氧处理可有效地改善冷却猪肉在贮藏期的保鲜效果,且对冷却猪肉的保鲜效果随其浓度的增加而增加,臭氧的有效保鲜浓度为4mg/L。
3.
On the bais of optimizing the pre-treatment of samples and chromatogram conditions,the N-nitrosodiethylamine content of cooled pork was determined by using the gas chromatogram equipped with FID hydrogen flames detector.
在对样品的前处理及色谱条件做了优化的前提下,利用配有FID氢火焰检测器的气相色谱仪对冷却猪肉中亚硝基二乙胺(NDEA)含量进行测定。
4) Chilled pork
冷却猪肉
1.
Study on the fresh-keeping effect of three natural preservatives with chilled pork-with low initial number of bacteria and storing temperature chilled pork;
三组天然保鲜液对冷却猪肉保鲜效果的研究——针对较低初始菌数和贮存温度的冷却猪肉
2.
Effects of different post mortem chilling technologies on chilled pork color and quality classification;
宰后冷却工艺对冷却猪肉肉色、质量分类的影响
3.
Storage life and color stability of chilled pork packaged in an atmosphere with different concentration of carbon monoxide;
CO气调包装对冷却猪肉货架期及色泽的影响
6) chilled pork color
冷却猪肉肉色
1.
Objective:To objectively evaluate chilled pork color by instrumental measurement .
研究了仪器测定对冷却猪肉肉色客观评定分级的效果。
补充资料：鲜好
1.鲜丽美好。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条