低温肉制品中微生物的危害及控制  

Harm and Control on Microorganism of Meat Products in Low-temperature

作　　者：姚笛[1] 夏秀芳[1] 王颖[1] 李娟[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《肉类研究》2009年第10期44-47,共4页Meat Research

基　　金：大庆市科技局

摘　　要：低温肉制品因加工温度低、营养丰富、水分含量高、容易被微生物污染,因而货架期较短,容易引起肉制品的腐败变质,对人类造成危害。在实际生产中要获得高质量的低温肉制品不仅严格控制加工过程中原料肉、辅料、加工人员的卫生管理,并合理使用保鲜技术,有效控制微生物的生长,以保证产品品质,延长其保质期。Because of low processing temperature,rich nutrient and water, easy contamination with microorganism, The shelf-life were shorter and the low-temperature meat products were spoilaged easily, which caused harm to human. In order to obtain high-quality low-temperature meat products in the actual production ,we shoud not only strictly controll hygiene managing on raw fresh, minor material and staff in processing, but also use in reason preservative technology. So, the growth of microorganisms were controled effectively in order to ensure the quality of the products and prolong the shelf-life.

关 键 词：低温肉制品 微生物 危害 控制 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]