关键词：冷却猪肉；初始菌相；变化规律 [gap=930]Key words：chilling pork meat；initial microflora；microflora changes
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技术文摘 关键词:冷却猪肉，新鲜度，感官评价，理化指标 [gap=751]Key words：cooled pork；freshness degree；sensory evaluation；physiochemical indexes
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变压滚揉腌制工艺对冷却猪肉中微生物的影响_文档下载_文档资源库 关键词：变压滚揉；微生物；抑菌效果；冷却猪肉 [gap=6762]Keywords: pressure-transform tumbling, microbe, bacteriostasis, cooling pork
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The method was successfully used in the analysis of chilled pork.
该方法应用于冷却猪肉乳酸含量测定获得较好的效果。
参考来源 - 动物宰后肌肉成熟期间乳酸含量与pH的变化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·2,447,543篇论文数据，部分数据来源于NoteExpress
研究了仪器测定对冷却猪肉肉色客观评定分级的效果。
Objective: To objectively evaluate chilled pork color by instrumental measurement.
冷却猪肉是一种质地柔软有弹性，滋味鲜美、营养丰富的冷鲜肉。
Chilled pork have been not only soft and elastic texture, but also delicious and nutrient-rich.
抗氧化剂叔丁基对苯二酚的应用，其特征在于：叔丁基对苯二酚应用于冷却猪肉辐照处理中。
The application of antioxidant tertiary butyl hydroquinone is characterized in that the tertiary butyl hydroquinone is applied to the irradiation treatment for the chilled pork.
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