冷却肉生产中胴体减菌技术的研究进展  

RESEARCH PROGRESS ON THE DECONTAMINATION OF CARCASS IN THE PROCESSING OF THE CHILLED MEAT

作　　者：卢杰[1] 陈韬[1] 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《食品研究与开发》2009年第2期145-149,共5页Food Research and Development

摘　　要：冷却肉生产中,胴体减菌技术是关键技术之一,它能降低胴体的初始菌数、延长产品的货架期、保证产品的安全。对冷却肉生产中胴体减菌技术的研究进展进行综述,以期为肉类加工企业控制产品初始菌数及肉类研究机构提供参考。During chilling meat producing, decontamination is one of the key technologies. It can reduce the initial micro flora of the carcasses, increase the shelf-life and the safety of the chilled meat and meat products. This review describes the latest research progress on the decontamination of carcass in order to provide references for controlling the initial micro flora for meat industry, at the same time, provide references for the meat research institutes.

关 键 词：冷却肉 胴体 减菌 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]