胴体减菌技术在冷却肉生产中的研究  

Research on decontamination of carcass in processing of chilled meat

作　　者：宋万杰[1] 王建英[1] 王院华 甘泉[1] 陈振林[1] 

机构地区：[1]江苏雨润食品产业集团有限公司,江苏南京210041

出　　处：《肉类工业》2010年第6期29-32,共4页Meat Industry

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,并对热除菌、辐照除菌、乳铁蛋白处理、化学除菌、多栅栏除菌等肉除菌方式的应用。Bacteria reducing is the key technology during chilled meat producing.The resource of microorganism 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 heating,radiation,Lacloferrin,chemical reducing,and Hurdle Technology were also introduced briefly.

关 键 词：冷却肉 屠宰 减菌技术 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]