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在不同的储存温度下,真空包装猪肉原料的保质期

Laura Rood1, Ian Hunt2, Vaibhav Gole3

  • 1Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia.

Meat science
|March 20, 2025
PubMed
概括

真空包装 (VP) 猪肉的保质期取决于储存温度和产品类型. 肩部切割和皮肤上的产品比腿部和没有皮肤的猪肉腐烂得更快,这影响了供应链管理.

关键词:
切割类型 切割类型肉的pH值 肉的pH值微生物的腐败是微生物的腐败.气味的变化 气味的变化处理变化的变化.质量损失 质量损失破坏指标 破坏指标

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相关概念视频

Sample Handling01:02

Sample Handling

Transportation of samples from the collection point to the laboratory, as well as storage and preservation techniques, are crucial for maintaining sample integrity and ensuring accurate and reliable test results.
Samples should be transported carefully from collection points to the laboratory. They should be properly sealed and clearly labeled to prevent cross-contamination. To preserve the sample integrity, optimal temperature conditions during transport are essential. This could involve using...
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