白条鸭红头的原因分析及控制  

Analysis and control of red head of duck body

作　　者：闵成军[1] 沈本君 周辉[1] 邓强 

机构地区：[1]江苏雨润食品产业集团有限公司,江苏南京210041 [2]徐州福润肉类加工有限公司,江苏徐州220032

出　　处：《肉类工业》2008年第10期11-12,共2页Meat Industry

摘　　要：对影响白条鸭红头的原因进行分析,并提出了有效的解决措施。结果显示,通过对屠宰前的养殖、运输的有效控制和生产过程的监督,将有效降低白条鸭红头现象。The reasons that causing red head of duck body were analyzed, based on which an effective control methods were proposed. The results displayed,the occurrence of red head of duck body could be effectively reduced through effective controlling measures and powerful process monitoring in the acts of breeding and transportation before slaughter.

关 键 词：白条鸭 红头 原因分析 控制 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]