Zhang Zide, Chen Zhizhou, Liu Weixiao, Jia Yingmin. Technique of Beef Fresh-Keeping in Cold Storage[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2001, 17(5): 108-111.
    Citation: Zhang Zide, Chen Zhizhou, Liu Weixiao, Jia Yingmin. Technique of Beef Fresh-Keeping in Cold Storage[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2001, 17(5): 108-111.
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    Technique of Beef Fresh-Keeping in Cold Storage

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    • The preservatives keeping beef fresh were studied by means of orthogonal test in cold storage. A complex preservative, containing 5% compound anti-oxidant, 0.2% phytic acid and 0.6% sodium salts tripolyphosphate, was proved the most effective. Fresh beef, sprayed with the complex preservative and then vacuum-packaged with common plastic film or compound plastic film, met the state standard of the first grade fresh meat after 38 days storage in 0～4℃.
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