壳聚糖及其在肉类保鲜中的应用研究

doi:10.7506/rlyj1001-8123-200507006

Download: PDF (346 KB) HTML (1 KB)
Export: BibTeX | EndNote (RIS)

Abstract The structure, property, source, preservative mechanism and its applicative status quo, problems and prospect in meat industry were summarized in this paper. Especially flesh meat ,cooled meat and several meat products ,such as sausage and ham. We hope it is helpful for the development of Chinese meat preservative research.

Key words： chitosan meat preservation application

:

TS251.1

	Service

	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors
	DU Hongxia

Cite this article:

DU Hongxia. Research on Chitosan and its Application in Meat Preservation[J]. Meat Research, 2005, 19(7): 35-39.

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200507006 OR https://www.rlyj.net.cn/EN/Y2005/V19/I7/35

[1]	CHEN Ming, YUAN Ting, TU Qiao, YE Huilan, LEI Haiyue, WANG Jiayu, MA Anfang, XIN Jianzeng. Changes in the Relative Content of Reactive Oxygen Species in Dark Cutting Beef and Its Correlation with Meat Quality Characteristics during Storage[J]. Meat Research, 2023, 37(5): 11-17.