Abstract：Abstract: Chilled meat have plenty of fresh juice: delicate taste,highly nutritional value and so on, more and more consumers take the fancy of it. There are many restricting factors of development of chilled meat in our country. in the procedure of storage and sales, its water holding capacity, tender, pH value, microbial pollution, incarnadine, moisture content, TVB-N value of meat quality indicators ,which changed in different degree limits the development of meat market. Therefore, taking correct technical measures to solve the problem of chilled meat’s shelf life efficiently, and its also very meaningful for future development of chilled meat.
李莉. 冷却肉品质变化及调控措施[J]. 肉类研究, 2010, 24(8): 17-20 https://doi.org/10.7506/rlyj1001-8123-201008004
LI Li. Changes in the Quality of Chilled Meat and Control Measures. Meat Research, 2010, 24(8): 17-20 https://doi.org/10.7506/rlyj1001-8123-201008004
2010, Vol. 24 
