食品科学 ›› 2001, Vol. 22 ›› Issue (1): 83-89.
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张子平
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ZHANG Zi-Ping
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摘要: 冷却肉(猪肉)是指宰后胴体迅速进行冷却处理,使胴体温度在24小时内降为0-4℃,并在后续的分割、包装、流通和零售等过程中,始终处于0-4℃范围内的生鲜肉(猪肉)。微生物的污染是冷却肉产品质量的重要危害,因此,我们在生产加工与流通过程中实施HACCP系统监控,以确保产品的安全卫生。冷却肉的流通结合实际情况,目前采用加工厂内真空大包装,运输到超级市场后,制作成托盘保鲜小包装。
关键词: 冷却肉, 包装, HACCP系统
Abstract: Chilled meat was the fresh meat cut and deboned after quickly chilling to 0-4 ℃within 24 hours. The temperature of chilled meat was kept at 0-4℃ during packaging, distributing and being retailed. The quality of chilled meat was controlled by HACCP system.
Key words: Chilled meat Packaging HACCP system.
张子平. 冷却肉的加工技术及质量控制[J]. 食品科学, 2001, 22(1): 83-89.
ZHANG Zi-Ping. Technique and Quality Control of Chilled Meat[J]. FOOD SCIENCE, 2001, 22(1): 83-89.
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