Combined effect of cinnamon essential oil-chitosan coating and modified atmosphere packaging on the quality of chilled meat
In order to extend the shelf life of chilled meat, the effects of preservative treatment conditions on the quality of chilled meat were studied. Taking the meat from Yuanxiang black pigs as raw materials, the chilled meat (pork Longissimus dorsi muscle) were stored at 0℃ with the treatments of cinna...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2019-12-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2019.04.111 |
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