低压静电场辅助短期冻藏对猪肉品质的影响

胡斐斐,钱书意,黄峰,姜薇,强宇,江峰,胡海梅,李侠,张春晖

Effect of Low Voltage Electrostatic Field-Assisted Short-Term Frozen Storage on Quality of Pork

HU FeiFei,QIAN ShuYi,HUANG Feng,JIANG Wei,QIANG Yu,JIANG Feng,HU HaiMei,LI Xia,ZHANG ChunHui

图1 不同处理对猪肉冻藏期间菌落总数的影响 -18L：-18℃+低压静电场;-18：-18℃;-12L：-12℃+低压静电场;-12：-12℃;-6L：-6℃+低压静电场;-6：-6℃。同一贮藏时间不同处理组字母不同表示差异显著（P<5）。下同

Fig. 1 Effects of different treatments on total bacterial count of pork during frozen storage periods -18L: -18℃+LVEF; -18: -18℃; -12L: -12℃+LVEF; -12: -12℃; -6L: -6℃+LVEF; -6: -6℃. Different letters in the same storage time and different treatment groups indicate significant differences (P<.05). The same as below