化学技术的使用用于肉类的消毒
Donggyun Yim1,2,3
1Department of Animal Science, Kyungpook National University, Sangju 37224, Korea.
Food science of animal resources
|January 22, 2025
概括
与传统方法不同的是,化学化合物通过减少微生物和保持质量来提供优越的肉类保存方法. 这些剂可以延长货架寿命,对肉类和环境的影响最小.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 传统的肉类保存方法 (吸烟,干燥,) 在微生物控制和质量维护方面存在局限性.
- 化学化合物正在成为肉类消毒的有效替代品.
- 这些化合物旨在延长货架寿命,同时最大限度地减少肉类的不良变化.
研究的目的:
- 审查和评估化学化合物在肉类消毒中的有效性.
- 探索在肉类保存中使用化学剂的关键方面.
- 评估这些化合物对肉质和环境的影响.
主要方法:
- 化学污染防治技术近期工业应用的综述.
- 评估各种化学化合物,包括基于的化合物,酸,有机酸,细菌素,乳酸和酸.
- 评价微生物无活化能力和对肉质基质的影响.
主要成果:
- 化学化合物在灭活腐烂和致病微生物方面表现出强大的能力.
- 这些药物有效地延长了肉制品的保质期.
- 在用这些化合物处理的肉中观察到最小的物理,化学和感官变化.
结论:
- 化学除污染是肉类保存技术的一个有前途的进步.
- 这些化合物在微生物减少和质量保护方面比传统方法具有显著的优势.
- 这些化学剂的使用有助于减少肉类加工对环境的影响.
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