生猪屠宰污染与冷却肉的品质关系  

The Quality of Chilled Pork Effected by Microbial Contamination during Slaughtering

作　　者：施忠芬[1] 王桂瑛[1] 郑启宏[1] 何家俊[1] 杨明生[1] 廖启顺[1] 朱兴贵[1] 王关跃[1] 

机构地区：[1]云南农业职业技术学院,昆明650031

出　　处：《价值工程》2013年第18期304-307,共4页Value Engineering

摘　　要：随着社会以及经济的发展,人们的食品安全意识也越来越高,因此,人们越来越关注产品的安全性以及品质。影响冷却肉新鲜度或保险期的因素有很多,其中制约冷却肉品质变化的瓶颈就是屠宰过程中微生物的污染程度。本文通过研究生猪屠宰后微生物污染数量与冷却肉各项指标变化,得出冷却肉的品质变化与微生物的生长繁殖数量紧密相关,同时采用控制措施可以显著地减少初始微生物污染程度,将生猪肉在0℃～4℃贮藏时的保鲜期延长3d～4d。With the development of society and economy, people＇s awareness of food safety is more and more high, therefore, people pay more and more attention to product safety and quality. There are many factors affecting cooling meat freshness or insurance period, the degree of pollution of microbial control quality variation of chilled meat is the bottleneck in the slaughter process which. In this paper, through changes in the indicators of microbial contamination quantity and chilled meat of pig slaughtering, growth and reproduction of microorganism quantity and quality changes and that of chilled meat are closely related, and the control measures can significantly reduce the initial microbial contamination degree, raw pork at 0~C^4~C storage to extend the shelf life of 3d^4d.

关 键 词：微生物污染 冷却肉 品质 

分 类 号：TS201.6[轻工技术与工程—食品科学]