【摘要】 试验将新鲜猪肉后腿精瘦肉切分成约100g重的小块,采用物理或化学方式进行表面灭菌。在不同比例的复合保鲜剂中浸渍一定时间,以四种包装袋分别进行真空或充气包装。结果以1.5％H₂O₂表面灭菌处理后,在1.0％柠檬酸、0.3％Na₂EDTA（乙二胺四乙酸二钠）和1.0％三聚磷酸钠构成的复合保鲜剂中短暂浸渍,以NY/PE（尼龙/聚乙烯）共挤膜、充CO₂气体包装,可以延长猪肉保鲜期。在10-12℃条件下可以保存10-15d。更多还原

【Abstract】 Fresh lean meat in hind legs were cut to piece about 100g, treated with physical or chemical methods for the surface sterilizing, dipped short time in mixing preservative substance of different proportion, and vacuum packed or carbonating packed with four kinds plastic film. The result showed that the storage time of pork could be prolonged at following treatment condition: sterilized with 1.5％ H₂O₂, dipped short time in mixing preservative made from 1.0％ citric acid, 0.3％ Na₂EDTA, and 1.5％ sodium tripolyphosphate, carbonating packed with NY/PE coextruded film. The meat could be kept fresh for 10 days at 10-12℃.更多还原