摘要
围绕肉品新鲜度变化的本质因素——微生物因素进行讨论,同时介绍冷鲜猪肉新鲜度的评价指标及检测方法,概述国内外在肉品新鲜度检测领域的研究进展,在此基础上探讨今后冷鲜猪肉安全分析研究的发展趋势,提出研究冷鲜猪肉新鲜度检测方法应迫切解决的问题。
In this paper, our discussion is centered around the natural factor responsible for the spoilage of fresh meat products, microbial activity. The indicators and methods for evaluating the freshness of fresh chilled meat that we have found in the published literature are reviewed. Meanwhile, we present an overview of recent progress that has been made in determining meat freshness at home and abroad. Based on these efforts, we explore future trends of safety study of fresh chilled pork and put forward some problems to be solved imperatively in determining the freshness of fresh chilled pork.
出处
《肉类研究》
2011年第12期40-43,共4页
Meat Research
基金
国家"863"计划项目(4092025)
作者简介
石丽敏（1986-），女，硕士研究生，研究方向为食品工程。E-mail：shilimineleven@163．com
通信作者：梁志宏（1969－），女，副教授，博士，研究方向为微生物与食品安全。E－mail：hongzil@sina．com.cn
