Vc could accelerate lipid oxidation and Ch could make color of chilled meat become bad in all packaging methods.
在各种包装下Vc有促进冷却肉脂肪氧化的作用。 壳聚糖对冷却猪肉的色泽有不利影响。
参考来源 - 冷却肉保鲜包装技术的研究Also, in consumption field, chilled meat package can bring more convenience, and sanitation.
在消费领域冷却肉包装也具有使肉类更方便、更卫生、更健康的优势。
参考来源 - 我国冷却肉包装市场分析及包装企业营销策略研究·2,447,543篇论文数据，部分数据来源于NoteExpress
Buy: fresh meat, chilled meat (lamb, beef).
采购：鲜肉，冷冻肉(羊肉，牛肉)。
The objective of this paper was to investigate the chilled meat preservation by chitosan and mint extract as a composite coating agent.
采用壳聚糖和薄荷提取液作为复合涂膜剂，研究冷却肉的保鲜效果。
This paper Outlines a variety of preservative methods of chilled meat, and summarizes the microbial prevention of raw materials before turning into chilled meat.
本文主要概述了冷却肉的各种保鲜方法，以及成为冷却肉之前原料肉的微生物控制情况。
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