Abstract：The fresh meat was irradiated with ultraviolet at 0.45J/cm^2 for 0,20,40,60,80,100 s, and then stored at 4 ℃. Total bacteria number, colour and physical and chemical indicators such as TVB-N value and TBARS were determined for each day. The result showed that the UV could kill part of bacteria on the surface of chilled meat, reducing the initial bacteria counts, and retand the increase of the TVB-N and TBAES values. It was effective in prolonging the freshness duration of meat, improving the quality of meat.
杨新磊；丁武. 紫外处理对冷却猪肉品质的影响[J]. 肉类研究, 2012, 26(4): 8-11.
YANG Xin-lei，DING Wu. Effect of Ultraviolet Radiation on the Quality of Chilled Pork. Meat Research, 2012, 26(4): 8-11.
2012, Vol. 26 
