摘要
微生物控制技术是保证低温肉制品的食用安全性和产品质量的关键技术。这是一个系统工程,要求从原辅料的品质,生产加工过程的技术参数、人员、器具、环境和管理各个环节进行质量控制;同时还要考虑产品的水活度,采取保鲜技术和保鲜剂,选择合适的包装并进行二次杀菌以达到控制产品微生物水平的目标;并保证在产品的储运和销售过程中进行冷链控制,为消费者提供具有较长保质期、安全性高的肉制品。
Control technology of microorganism is the key technology that ensures the edible security and the quality of low - temperature meat products. Microorganism control is system engineering. It requires controlling the quality from the quality of raw material, the technology parameters, personnel, equipments, environment and management of production processing of all aspects. At the same time the water activity needs to be taken into condition. The preservation technology and preservatives are adopted. The appropriate package is chosen. The secondary sterilization is carried on to achieve the goal of controlling the microorganism of the products. And it should be guaranteed that the cold chain is controlled in the process of transport and sales of the products. Consumers are provided with meat products of a long shelf life and high safety.
出处
《肉类工业》
2015年第7期46-50,共5页
Meat Industry
基金
中国标准化研究院院长基金项目(编号562015Y-3996)
关键词
低温肉制品
微生物
控制
low - temperature meat products
microorganism
control
