绿色制造技术：肉类工业面临的挑战与机遇

doi:10.7506/spkx1002-6630-201307073

摘要/Abstract

摘要： 本文综述绿色化学和绿色制造在国内外的发展，分析烧烤、油炸、烟熏、老卤煮制等肉类传统加工方式给人体健康和环境带来的潜在危害，从现代科学技术及食品工业可持续发展角度出发，提出肉制品绿色制造技术的概念，并总结绿色化学在中国肉类工业中的成功实践。

关键词: 绿色化学, 肉制品, 绿色制造技术

Abstract: This article reviews the development of green chemistry and green manufactury in both China and abroad. The risk of the hazardous chemicals to human body and the environment produced by traditional meat processing technologies, such as grilling, frying, smoking and boiling, was discussed here. In view of modern science and technology as well as the sustainable development of food industry, the concept of meat green manufacturing technology was defined and successful applications of green chemistry in China’s meat industry were summarized.

Key words: green chemistry, meat, green manufacturing technology

中图分类号:

TS251.5

彭增起，吕慧超. 绿色制造技术：肉类工业面临的挑战与机遇[J]. 食品科学, 2013, 34(7): 345-348.

PENG Zeng-qi，Lü Hui-chao. Green Manufacturing Technology: A Challenge and Opportunity for the Meat Industry[J]. FOOD SCIENCE, 2013, 34(7): 345-348.

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