Tess Ye 發問時間: 社會與文化語言 · 1 0 年前

翻譯高手請幫忙~~關於肉品加工

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Modified atmosphere packaging for red meat destined for retail sale can prolong the microbiological shelf-life compared to traditional oxygen-permeable over wrap ( Jayasingh, Cornforth, Carpenter, & Whittier, 2001). Modified atmosphere gasses usually include carbon dioxide, oxygen and/or nitrogen. Carbon dioxide inhibits the growth of many microorganisms but high concentrations (over 40%) may result in brown discoloration on meat surfaces ( Silliker, Woodruff, Lugg, Wolfe, & Brown, 1977). Conversely, high oxygen concentrations allow meat to bloom to the bright red, but temporary, color of oxymyoglobin. However, it may also support the growth of aerobic microorganisms. Nitrogen acts as neither an antimicrobial agent nor a color stabilizer, but rather prevents the packages from collapsing, since it is not absorbed by the product ( Srheim, Aune, & Nesbakken, 1997).

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  • 1 0 年前
    最佳解答

    Modified atmosphere packaging for red meat destined for retail sale can prolong the microbiological shelf-life compared to traditional oxygen-permeable over wrap ( Jayasingh, Cornforth, Carpenter, & Whittier, 2001).

    以空氣調節包裝(氣調包裝)的零售紅色肉類製品,比傳統的透氧封包,更能延長保存期限( Jayasingh, Cornforth, Carpenter, & Whittier, 2001)。

    Modified atmosphere gasses usually include carbon dioxide, oxygen and/or nitrogen.

    氣調包裝所用的氣體一般包括二氧化碳,氧氣以及氮氣。

    Carbon dioxide inhibits the growth of many microorganisms but high concentrations (over 40%) may result in brown discoloration on meat surfaces ( Silliker, Woodruff, Lugg, Wolfe, & Brown, 1977).

    二氧化碳可以抑制微生物,但濃度過高時(高於 40%)會導致肉類變色( Silliker, Woodruff, Lugg, Wolfe, & Brown, 1977)。

    Conversely, high oxygen concentrations allow meat to bloom to the bright red, but temporary, color of oxymyoglobin. However, it may also support the growth of aerobic microorganisms.

    相反的,高濃度的氧氣會產生氧肌紅蛋白,使肉類看起來更鮮紅,但只是暫時性的,可是這也會促使好氧性微生物的繁殖。

    Nitrogen acts as neither an antimicrobial agent nor a color stabilizer, but rather prevents the packages from collapsing, since it is not absorbed by the product ( Srheim, Aune, & Nesbakken, 1997)

    氮氣雖然不是抗菌的媒介,也不能穩定色澤,但它不會被產品吸收,所以可以防止包裝受到擠壓。( Srheim, Aune, & Nesbakken, 1997)

    2007-03-09 03:55:30 補充:

    有些文章提到使肉類變更紅的是一氧化碳產生的碳氧肌紅蛋白,不過會產生有毒成份。給你參考看看...

    參考資料: 上孤狗查到一堆關於MAP的資料
  • 5 年前

    我要特別介紹一下這家網路團購美食TOP1的賣家

    什麼叫壓倒性的好吃~真的沒吃之前我也不相信!

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    他會隨著季節、特殊節日、節慶等等...推出各式各樣不同的美食

    都超級無敵好吃的啦!!!

    觀看台北濱江美食介紹 http://adf.ly/v7lwL

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