山梨酸盐在肉制品加工中的应用

doi:10.7506/rlyj1001-8123-200002019

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Abstract In this article,the present condition of applications of sorbate as a preservative in meat processing is analyzed. It is also indicated that a combination of sorbate and nitrite is effective for improving the quality of meat products.

Key words： sorbate nitrite meat product

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TS251.4

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200002019 OR https://www.rlyj.net.cn/EN/Y2000/V14/I2/40

[1]	XING Wei, LIU Guanyong, NIU Baokun, ZHANG Rui, WANG Ruihao. Research Progress on the Effects of Microorganisms on the Fermentation of Meat Products[J]. Meat Research, 2023, 37(4): 61-68.