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| Cihlling and Packaing of Chilled Meat |
| Wang xumao;Zhang ziping;Liu yan;Liu aiping;Chen xhumin |
| China Meat Research Centre,Beijing 100075 |
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Abstract Chilled meat is the fresh meat that is the carcasses are cut and deboned after quickly chilling to 0～4℃ within 24 hours.The meat temperature is kept at 0～4℃during packaging,distributing and being sold retail.The contamination of microorganism hazard seriously quality of chilled meat .According to the distributing fact ,chilled meat is packed in vacuum in large scale at the packing plant and made into fresh packet with HIPS/PVC at supetmarket.
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1999, Vol. 13 
