试论我国“注水肉”监管技术体系建设  

Discussion on Technical System Construction of the Water-injected Meat Supervision

作　　者：张松山[1] 刘丽华 孙宝忠[1] 谢鹏[1] Zhang Songshan;Liu Lihua;Sun Baozhong;Xie Peng(Institute of Animal Sciences of CAAS,Beijing100193,China)

机构地区：[1]中国农业科学院北京畜牧兽医研究所,北京100193

出　　处：《中国动物检疫》2018年第1期41-42,52,共3页China Animal Health Inspection

基　　金：国家重大科学仪器设备开发专项(2014YQ470377)

摘　　要："注水肉"监管存在判定标准单一的问题,亟须建立畜禽肉监管技术体系。本文借鉴发达国家"消费理念引导"和"市场行为约束"理念,提出以"正常为主"为判定原则,从畜禽宰前管理、屠宰及市场监管多环节入手,通过畜禽行为学、组织形态学、正常肉敏感指标范围、近红外等特征图谱,以及畜禽肉水分限量等指标,提出了构建"注水肉"监管技术体系的新思路。Given the criterion used for supervising ＂water-injected meat＂ is simple,there is an urgent need to establish a technical system for supervising livestock and poultry meat. Here,by reference to the countermeasures from developed countries consisting of＂guided by consumption concepts＂and＂constrained by market behaviors＂,the principle of ＂normal priority＂should be regarded as the criterion. Consequently,beginning with the links of administration before slaughtering,slaughtering process and market supervision,and according to related indexes of ethology of domestic animals,morphology,the sensitive index range of normal meat,the near-infrared specific chromatogram and moisture limit of livestock and poultry meat,a new idea to build the technical system was put forward.

关 键 词：注水肉 判定原则 监管体系 食品安全 

分 类 号：S851.3[农业科学—预防兽医学]