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Updated: Sep 3, 2026

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制造高品质冷肉的挑战和加工策略

Renyu Zhang1, Carolina E Realini1, Yuan H Brad Kim2

  • 1Food Technology & Processing, AgResearch Ltd, Palmerston North 4474, New Zealand.

Meat science
|August 16, 2023
PubMed
概括

新型冷和解技术旨在提高冷肉质量,解决物理和生物化学变化. 研究探讨了先进的方法和加工策略,以提高消费者对冷肉制品的接受度.

关键词:
结 结 结 是一种冷的肉类冷的肉类肉的质量 肉的质量新型技术 新型技术.死亡后的衰老 死亡后的衰老解是一种解.

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Pasteurization and Food Preservation01:28

Pasteurization and Food Preservation

Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...