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日本大学农兽医学部的研究小组表明,在包装鲜肉时封入二氧化碳和氧气的混合气体,可使肉质腐败延迟,并使肉色保持新鲜。二氧化碳抑制腐败菌繁殖,而氧气防止变色。研究小组的讲师荻原博和等人在高分子塑料袋里充入二氧化碳和氧气各占百分之五十的混合氯体,放入猪肉,密封保存(5摄氏度),第15天的腐败菌平均1克
A research team at the University of Japan’s College of Agriculture and Veterinary Medicine has shown that the inclusion of a mixture of carbon dioxide and oxygen in the packaging of fresh meat can delay the decay of the meat and keep the meat fresh. Carbon dioxide inhibits the propagation of spoilage bacteria while oxygen prevents discoloration. The research team’s lecturer, Makihara and others, filled a polymer plastic bag with a mixture of carbon dioxide and oxygen, each containing 50% of the mixed chlorine. The pork was placed in sealed storage (5 degrees Celsius). The 15th day of spoilage bacteria was average. 1 g