减菌技术在冷却肉生产中的应用研究进展  

Advance of bacteria-reducing technology applied in chilling meat production

作　　者：陈银基[1] 李殿鑫[2] 周光宏[1] 徐幸莲[1] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095 [2]信阳农业高等专科学校生物工程系,河南信阳464000

出　　处：《广东农业科学》2006年第2期62-65,共4页Guangdong Agricultural Sciences

摘　　要：减菌技术是冷却肉生产过程中的关键技术,综述了动物胴体的微生物污染来源及屠宰过程中的清洗与胴体净化,并对化学除菌、热除菌、辐照除菌、复合除菌法等分割肉除菌方式的应用作了简要介绍。Bacteria reducing is the key technology during chilling meat producing. The resource of microorganisrn contamination of animal carcass, bathing during animal slaughtering and animal carcass purifying were reviewed in this paper. Applying of reducing bacteria from meat ground such as chemical reducing, heating, radiation and compound methods were introduced briefly.

关 键 词：冷却肉 屠宰 减菌技术 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]