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Updated: Jul 17, 2026

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评估4°C储存温度对Hyline W-36层蛋质量的影响

Cassidy A Morris1, Leticia Orellana1, Charis Waters1

  • 1Department of Poultry Science, Mississippi State University, Starkville, Mississippi 39759, United States.

Poultry science
|August 10, 2025
PubMed
概括

蛋质量,包括半透明度得分 (TS),在4°C的28天冷藏期间恶化. 虽然TS影响厚度,但其在储存期间预测整体质量变化的有效性需要进一步研究.

关键词:
蛋质量优质的蛋质量.层层层层层的层次.储存 储存 储存 储存半透明度得分 半透明度得分

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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,...