肉类保鲜方法综述（Review of meat preservation methods）.docVIP

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肉类保鲜方法综述（Review of meat preservation methods）.doc

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肉类保鲜方法综述（Review of meat preservation methods）

肉类保鲜方法综述（Review of meat preservation methods） Review of meat preservation methods Preservation of meat since ancient times is an important topic in human studies, along with the modern life style and pace of change, the traditional meat preservation technology has been unable to meet the needs of the people, it is imperative to study the meat freshness preservation technology. Domestic and foreign scholars have made extensive research on meat preservation. At present, it is believed that any kind of preservation measures have shortcomings, and it is necessary to adopt comprehensive preservation techniques to give full play to the advantages of various preservation methods so as to achieve complementary advantages and multiply effects. The meat of corruption is mainly caused by three factors; the microbial contamination, growth and reproduction; the fat oxidation discoloration of the myoglobin gas failure. The interaction of these three factors, the reproduction of microorganisms can promote lipid oxidation and lipid oxidation and discoloration of myoglobin, will also change the microbial strains and promote the myoglobin color, the meat preservation methods were reviewed. 1 traditional meat preservation techniques 1.1 preservation at low temperature Low temperature preservation is a commonly used technical measure. In view of Chinas national conditions, cold chain system is the most important means of meat preservation. Refrigerated meat is stored in a slightly higher than the freezing temperature, usually at 2~4 DEG C, the range of most pathogens will stop breeding, psychrotrophic spoilage bacteria can grow, recently found that Li affected by Listeria bacteria and intestinal inflammation can also reproduce Jerson Prand. Bacteria grow very fast in the meat, and under certain conditions, some bacteria reproduce only 20min or less, in fact, under normal circumstances, such a fast rate can not reach, Because all the environmental conditions at the same time meet is not