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Updated: Jan 8, 2026

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
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针对牛肉腐烂的有针对性的控制:将屠宰源追踪与包装温度障碍相结合,以精确保存

Jiarui Li1, Dequan Zhang2, Ming Tian2

  • 1Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Institute of Western Agriculture, Chinese Academy of Agricultural Sciences, Xinjiang Engineering Technology Research Center for Exploration and Quality Evaluation of Characteristic Agricultural and Livestock Product Resources, Changji 831100, China.

Food research international (Ottawa, Ont.)
|December 18, 2025
PubMed
概括

适当的牛肉储存和屠宰场卫生对于防止腐败至关重要. 识别像Pseudomonas和Brochothrix这样的主导腐烂细菌有助于改进肉类保存技术和质量管理.

关键词:
牛肉腐烂的情况微生物社区的微生物社区.包装 包装是一种包装.伪omonas 是一个类型的.源追踪 源追踪 源追踪储存温度 储存温度 储存温度

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