冷鲜肉贮藏前处理及保鲜包装技术进展.docVIP

冷鲜肉贮藏前处理及保鲜包装技术进展 　　摘 要：冷鲜肉因其营养物质丰富、安全卫生和肉质柔嫩，已逐渐成为生肉市场的消费主流。但裸露放置极易受到腐败菌和致病菌的感染，适宜的包装保鲜技术能使冷鲜肉的卫生条件良好，也可避免肉品因失水而品质下降，从而延长冷鲜肉的货架期，同时有效的贮藏前处理也是延长货架期的关键过程。本文综述了目前冷鲜肉贮藏前处理的技术及国内外冷鲜肉常用的包装技术，旨在为冷鲜肉贮藏前处理及保鲜包装提供技术参考。 　　关键词：冷鲜肉；贮藏前处理；包装技术 　　Advances in Pre-Storage Treatment， Preservation and Packaging Technologies for Chilled Meat 　　ZHANG Yuqin， QI Xiaojing， LIANG Min， WANG Yu， SONG Shuxin， LIU Linlin， DONG Tungalag* 　　（College of Food Science and Engineering， Inner Mongolia Agricultural University， Hohhot 010018， China） 　　Abstract： Because of its nutritional richness， good safety and hygiene， and soft and tender texture， chilled meat has gradually become the mainstream of raw meat consumption. However， fresh meat is highly vulnerable to infection by food borne pathogens and other spoilage microorganisms when stored without packaging. Proper preservation and packaging technologies can create good hygienic conditions for chilled meat and avoid quality deterioration caused by water loss， thus prolonging its shelf life. Effective pre-storage treatment is also crucial for shelf life extension of chilled meat. This paper reviews the current commonly used technologies for pre-storage treatment and packaging of chilled meat for the purpose of providing technical references for pre-storage treatment and packaging of chilled meat. 　　Key words： chilled meat； pre-storage treatment； packaging technology 　　DOI：10.15922/ki.rlyj.2016.09.007 　　中图分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2016）09-0035-05 　　引文格式： 　　张玉琴， 齐小晶， 梁敏， 等. 冷鲜肉贮藏前处理及保鲜包装技术进展[J]. 肉类研究， 2016， 30（9）： 35-39. DOI：10.15922/ki.rlyj.2016.09.007. http：// 　　ZHANG Yuqin， QI Xiaojing， LIANG Min， et al. Advances in pre-storage treatment， preservation and packaging technologies for chilled meat[J]. Meat Research， 2016， 30（9）： 35-39. （in Chinese with English abstract） DOI：10.15922/ki.rlyj.2016.09.007. http：// 　　冷鲜肉是指对严格执行检疫制度屠宰后的畜胴体迅速进行冷却处理，使胴体温度（以后腿内部中心为测量点）在24 h内降至0～4 ℃，并在后续的加工、流通和零售过程中始终保持在0～4 ℃范围内的鲜肉。冷鲜肉不仅保持了肉品应有的新鲜度且营