Abstract：This experiment takes Spice Fresh Grade Breast as raw material,in order to study the date of minimum durability by non-vacuum packing with normal temperature store.The Spice Fresh Grade Breast was dealt with different proportions of preservative,then packed respectively with vacuum or non-vacuum packing ways after boiling,and stored under normal temperature (25℃) or low temperature (0℃-4℃).Here microorganism index,physic-chemical indexes and sensory quality were investigated.The experimental results indicated:the precondition is selecting high quality Fresh Grade Breast (colony forming units is 4. 34 lgCFU/g),adding 0.1% sorbic acid potassium sample in the pickle liquid,then using aseptic packaging; The bacterial colony of the product after non-vacuum packing and normal temperature(25℃)store showed a smooth change,which is consistent with the product that dealt with vacuum packing and the same store temperature.Our products remain nice color,tight structure and fine smell after 21 days store,so we may say the date of minimum durability of the Spice Fresh Grade Breast with vacuum packing and normal temperature store can reach 21days.
Huang Zong-hai；马俪珍；Gang Jian-wei. 普通包装低温肉制品常温贮存的保质期研究[J]. 肉类研究, 2008, 22(4): 32-37.
Huang Zong-hai;Ma Li-zhen;Gang Jian-wei. Shelf-life of the Pasteurized Meat Products with the Common Package in Normal Temperature. Meat Research, 2008, 22(4): 32-37.
2008, Vol. 22 
