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| Meats Preservation(XV) The Water Activity of Meat Products |
| WENG Hangping;Mark.XU |
| 1.College of Food Science, Southwest University, Chongqing, 400715;2.Shanghai Sainfoin Int’ I Trading Co., Ltd, Shanghai 200333 |
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Abstract Water activity(aw) is one of the most important ingredients that affects the corrupt of meat and meat products, it directly affects the color, flavor, sense and other physical targets and also the shelf-life of the products.This article elucidates the relations of aw and the growth of microorganism, the oxidation of lipid through introduction of the form of water.Water activity(aw), as one of the meat products quality standard parameters, plays an important part in the production of enterprise and the preservation of products.
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2009, Vol. 23 
