高压处理对牛肉保藏性能的影响

doi:10.7506/rlyj1001-8123-200001016

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Abstract In the Present study,it was revealed,through examinations on the changes in microbiological criteria,TBA and TVB-N values during storage,that pressurization could extend shelf-lfie for beef in the chilling period.

Key words： beef preservability pressurization

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	Jin Ye
	Nan Qingxian

Cite this article:

Jin Ye,Nan Qingxian. Effect of pressurization on Storage Characters of Beef[J]. Meat Research, 2000, 14(1): 41-44.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200001016 OR https://www.rlyj.net.cn/EN/Y2000/V14/I1/41

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