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The pre-processed fresh chicken is a new kind of processed meat product.It is popular because of its convenience, rich nutrition, supple texture.But the shelf life of the pre-processed fresh chicken is short owing to without sterilization totally, so its development is restricted.Thus, studying the preservation of pre-processed fresh chicken and extending its shelf life is significant.This paper mainly studied the effect of dense phase CO2 on the shelf-life of pre-processed fresh chicken.