肉类加热终点温度检测方法的研究进展  

Research progress in the detecting methods of endpoint temperature of meat

作　　者：贺艳[1] 郑文杰[1] 刘煊[1] 赵卫东[1] 

机构地区：[1]天津出入境检验检疫局,天津300201

出　　处：《食品与机械》2004年第4期22-24,共3页Food and Machinery

摘　　要：出于食品安全卫生的考虑 ,需要在加工制作过程中对畜禽肉进行加热处理 ,以消灭肉类及肉制品可能携带的致病微生物或动物疫病。为监管肉类及肉制品加热处理情况 ,人们依据加热过程中肌肉的变化与加热温度之间的联系开发出酶联免疫吸附法、蛋白凝聚法。As the meat and its products possibly illuminate d by legal pathogen which will cause lethal diseases, it is neccessary to heat t he meat to a certain temperature (endpoint temperature) can eliminate these pathogens. In order to k now whether the meat and its products have been heated to endpoint temperature, researchers try to establish a relationship between the transformation of meat a nd t he temperature and develop detecting methods such as ELISA, protein coagrulati on and enzyme test.

关 键 词：食品安全 加热温度 检测方法 肉制品 酶联免疫吸附法 蛋白凝聚法 酶活检测法 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]