摘要
为了更好地控制屠宰加工过程中的微生物污染,对肉牛屠宰过程中微生物污染来源进行了分析。屠宰加工环节是保证成品原料肉安全卫生的首要环节,也是影响后续加工包装环节的关键因素。针对微生物污染源进行防控技术分析,结合屠宰工艺提出相应的有效减菌措施,为提高牛肉品质和保证牛肉的微生物安全提供理论依据。
In order to control the microbial contamination during slaughtering, the sources of microbial contamination during beef cattle slaughtering were analyzed. Slaughter processing is the most important link to ensure the safety and hygiene of raw meat, and also the key factor to affect the subsequent processing and packaging. The prevention and control technology of microbial contamination sources was analyzed, and the corresponding effective bacterium-reducing measures were put forward in combination with slaughtering technology, which provided theoretical basis for improving beef quality and ensuring beef microbial safety.
作者
徐丽娜
张佳烨
马阳阳
李苗云
XU Li-na;ZHANG Jia-ye;MA Yang-yang(College of Food Science and Technology,Henan Agricultural University,Henan Key Laboratory of Meat Processing and Quality and Safety Control,Zhengzhou,Henan 45000)
出处
《安徽农业科学》
CAS
2018年第30期190-191,225,共3页
Journal of Anhui Agricultural Sciences
基金
国家自然科学基金项目(31571856)
河南省重大专项项目(161100110800)
关键词
肉牛
屠宰工艺
微生物污染
货架期
Beef cattle
Slaughter process
Microbial contamination
Shelf life
