In this study ,sodium lactate was used in the preservation of refrigerated beef.
本研究将乳酸钠用于牛肉冷却肉的保鲜 ,主要是探讨了以下 2方面的内容 :第一 ,应用单因子试验配置 5个不同浓度的保鲜液 ,用浸泡的方式对肉块进行处理 ,真空包装 ,冷藏 ,用挥发性盐基氮为指标找出有效的保鲜浓度 ;第二 ,利用四因子二次正交旋转设计 ,探讨乳酸钠与保鲜剂山梨酸钾、丙酸钙和乳酸链球菌素 (nisin)之间的相互作用。
In this paper, quality of chilling beef was evaluated after processing with bacteria reducing methods by ultraviolet radiation, ultrasonic and modified atmosphere packing.
本研究采用超声波及气贮等技术处理冷却牛肉,并对保鲜效果进行了评定。
Research on the Technology Used in Extending Shelf Life of Chilled Beef
冷却牛肉延长保鲜期的应用技术研究
Study on Sanitary Quality Control of Chilled Beef and Qualitative Difference of Beef from Different Grades;
冷却牛肉卫生质量控制及不同等级牛肉品质的比较研究
Research on Vacuum Hot Contract Packaging (VHCP)Technologies for Chilled Beef;
冷却牛肉真空热缩包装保鲜技术的研究
Screening and Identification of the Primary Bacterium from the Chilled Beef on Sale
市售冷却牛肉中主要细菌的常规分离与鉴定
Screening of Preservatives from Chinese Herb Medicine and Its Application in Chilled Beef Storage;
中草药防腐剂的筛选及其在冷却牛肉中的保鲜应用研究
Study on Antibacterial Activities of Propolis Extracts and Its Application on Preservation of Cooling Beef
蜂胶提取物的抑菌作用及在冷却牛肉保鲜中的应用研究
The Comparative Analysis of Microorganism Diversity in Two Kinds of Packaged Chilled Beef on Sale
两种包装市售冷却牛肉中微生物多样性的比较分析
Add the avocado and cucumber to the cold crabmeat, and mix well.
在冷却后的蟹肉中加入牛油果和黄瓜拌匀.
Effect of delay chilling on meat quality Characteristics and microstructure of Chinese Yellow crossbred bulls
延迟冷却对牛肉品质及超微结构影响的研究
Effect of Electrical Stimulation and Delay Chilling on Meat Quality Characteristics of Cattle;
电刺激和延迟冷却对牛肉品质影响的研究
Study on the Efficiency of Natural Anti-staling Agent for Yak Chilling Beef
天然保鲜剂对冷却牦牛肉的保鲜效果研究
keep meat, milk, etc refrigerated
冷藏肉、 牛奶等.
Meat may be canned soon after chilling since aging has little effect on the flavor and tenderness of canned meats.
牛肉可在冷却后马上进行装罐,因为拖延时间也不会对罐装牛肉的风味和嫩度产生影响。
Effect of Electrical stimulation and delay chilling on the degradation of the myofibrillar proteins in Chinese Yellow crossbred bulls
电刺激和延迟冷却对宰后牛肉肌原纤维蛋白降解变化的影响
Effects of Electrical Stimulation and Delay Chilling on Beef Eating Quality;
电刺激和延迟冷却对牛肉食用品质的影响及其作用机理研究
Effect of Electrical Stimulation and Delay Chilling on Myofibrilllar Microstructure of Beef;
电刺激与延迟冷却对牛肉肌原纤维超微结构的影响
Effect of Delay Chilling and Electrical Stimulation on Beef Quality and the Degradation of the Myofibril Skeletal Protein;
延迟冷却和电刺激对牛肉品质以及肌原纤维骨架蛋白降解的影响
Effect of Two-stage Chilling and Electrical Stimulation on Eating Quality and Myofibrillar Ultrastructural of Beef
两段式冷却及电刺激对牛肉食用品质和肌原纤维超微结构的影响