摘要
肉品保鲜的关键是控制病原微生物和腐败微生物。对栅栏技术的内容、应用作了比较全面的概括,并以乳酸链球菌素为代表对低温肉制品保鲜技术进行了探讨。
Pathogenic microorganism and spoilage microorganism controlling is the key to meat preservation. Content and application of hurdle technology were summarized in this paper. And the technology of low temperature meat product preservation was also mentioned taking Nisin as example.
出处
《肉类工业》
2009年第10期17-19,共3页
Meat Industry
关键词
栅栏技术
低温肉制品
乳酸链球菌素
保鲜
hurdle technology
low temperature meat product
Nisin
preservation
