传统腌腊肉制品安全隐患控制及其品质提升  

Control of safety risks and quality improvement of traditional cured meat

作　　者：付智星 王卫[1] 侯薄 贺婷[1] 陈垅 熊伟[1] 

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106

出　　处：《食品科技》2016年第10期98-101,共4页Food Science and Technology

基　　金：成都市产业集群协同创新项目;肉鸡现代产业链关键技术集成研究与产业化示范项目(2016NZ0003);肉类加工四川省重点实验室开放基金项目(16R-26)

摘　　要：腌腊肉制品是我国传统肉制品的典型代表,以其风味独特、易于加工、贮存期长而深受消费者喜爱,但传统加工存在的安全隐患以及可能对消费者健康导致的不良影响越来越受到广泛关注。以分析腌腊肉制品加工中存在的安全隐患为基础,对其品质提升和安全控制进行了概要综述。Cured meat is a typical Chinese traditional meat product which is popular among consumers because the distinctive flavour, easy processing and long shelf life. However, the traditional processing could lead to harmful effect on consumer＇s health. Basis on the analysis of potential safety hazard, the paper summarized the control of safety risks and quality improvement of traditional cured meat.

关 键 词：腌腊 肉制品 安全 控制 

分 类 号：TS251.43[轻工技术与工程—农产品加工及贮藏工程]