Refreshing effect of ozone on cooled pork
XIAO Lan LI Cheng XIN Song-lin
The preservative effects of ozone on cooled pork were evaluated by monitoring the microbiological, physical-chemical and sensory changes during storage period. The results showed that preservative effect of cooled pork could be effectively improved by ozonization during storage period, and the higher the concentration, the better efficacy of preservation, and the minimal concentration of ozone was 4mg/L.
【CateGory Index】： TS251