摘要
通过对牦牛肉肠制品加工过程中的原料、辅料及加工工艺流程中微生物消长情况的研究,在危害分析关键控制点(HACCP)的基础上,应用栅栏技术(HT)控制微生物,提高成品率,延长产品的货架期。
The microbial diminution and growth occurred in the yak meat intestinal product processing,especially in the material ,ingredients and the technological process. On the basis of hazard analysis critical control points （HACCP）, hurdle technology（HT）is applied to control the growth and spremd of microbes,so that the shelf life will be extended.
出处
《肉类研究》
2006年第2期28-30,33,共4页
Meat Research
关键词
牦牛肉肠
危害分析关键控制点
栅栏技术
货架期
Yak meat intestinal product
Hazard analysis critical control points
Hurdle technology
Shelf life
