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首页> 外文期刊>Advance journal of food science and technology >Research on the Room Temperature and Vacuum Preservation of Fresh Beef Treated by Multiplicate Methods
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Research on the Room Temperature and Vacuum Preservation of Fresh Beef Treated by Multiplicate Methods

机译：多种方法处理鲜牛肉的室温和真空保存研究

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摘要

After being treated by surface processing, vacuum package and hot water sterilizing respectively, the sample fresh beef was well preserved at normal temperature. The shelf life was up to 27 days. Methods used in the surface processing included Acetic acid and formic acid, ginger juice, lactic acid and maltose coating. Evaluating on the PH value, TVB-N content, the total number of colonies, HS's determination, the experiment showed that the acetic acid and formic acid group is the best one for freshment preservation, the second is the ginger juice group and the third is the lactic acid group and the last is the coating group.
机译：经过表面处理，真空包装和热水灭菌后，样品鲜牛肉在常温下保存良好。保质期长达27天。表面处理中使用的方法包括乙酸和甲酸，姜汁，乳酸和麦芽糖涂层。通过PH值，TVB-N含量，菌落总数，HS的测定，实验表明乙酸和甲酸组是保鲜性最好的一组，第二组是生姜汁组，第三组是生姜汁组。乳酸组，最后一个是涂料组。

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