冷却肉保鲜技术研究进展

doi:10.7506/rlyj1001-8123-200802006

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Abstract This article summarized the causes for the spoilage of chilled meat,various kinds of preservative technology at present and the research achievement on preservative for chilled meat in order to lay a reference on preservation and extension of the shelf time for further study.

Key words： Chilled meat Fresh-keeping technology Research progress

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TS251.1

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	Xiong Yan-zi

Cite this article:

Xiong Yan-zi. Research Progress on Fresh-keeping Technology of Chilled Meat[J]. Meat Research, 2008, 22(2): 29-33.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200802006 OR https://www.rlyj.net.cn/EN/Y2008/V22/I2/29

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