HACCP系统在无公害冷却肉生产及品质控制中的应用  

Application of HACCP System in the Production and Quality Control of Unpollution Cooling Pork

作　　者：吕峰[1] 林勇毅[1] 苏秀桃[1] 

机构地区：[1]福建农林大学食品科技研究所,福州350003

出　　处：《中国食品学报》2004年第4期59-63,共5页Journal of Chinese Institute Of Food Science and Technology

摘　　要：为了提高和保障冷却肉的卫生安全品质,采用HACCP的理论与方法对无公害冷却肉生产中的各种危害进行详细地分析与检测,确定了生产的关键控制点;探讨了HACCP体系在无公害冷却肉生产及品质控制中的实施和应用效果。结果表明:在无公害冷却肉的生产中,通过对生猪收购、检验检疫、去除内脏、整形分割、冲洗与冷藏6个关键控制点实施监控,能够有效地确保冷却肉的品质。For improving and guaranteeing the sanitary and safety quality of cooling pork,appling the theroies and methods of HACCP,the hazards on food safety in unpollution cooling flesh processing were analyzed and detected in detail. The critical control points of the production were determined. The effect of HACCP in the producting and sanitary quality control of unpollution cooling flesh was also probed. The results showed that control six critical points that were pig rearing;quarantine and examination;wiping off the bowels;plastic and division;washing and refrigenrating during the unpollution cooling pork production. Though them the safty and quality of the cooling pork can be ensure effectively.

关 键 词：冷却肉 品质控制 HACCP系统 关键控制点 HACCP体系 冷藏 卫生安全 无公害 生产 应用效果 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程] TS275[轻工技术与工程—食品科学与工程]