低温肉制品加工过程中的卫生质量控制  

Hygienic Quality Control in Low Temperature Meat Processing

作　　者：邓代君[1] Deng Daijun(Xinjiang Institute of Light Industry Technology, Urumqi　830021, China)

机构地区：[1]新疆轻工职业技术学院,新疆乌鲁木齐830021

出　　处：《现代食品》2016年第18期30-31,共2页Modern Food

摘　　要：低温肉制品从原料到产出要经过多道程序,需经历一个很长的周期,在这个时间内,很容易出现质量问题,所以对低温肉制品加工过程中的卫生进行质量控制显得至关重要。本文对低温肉制品中的卫生质量控制进行深入分析,以期提升低温肉制品的安全性。Low temperature meat products in the process of production to output to go through a multiple process, which go through a long period of time, it is easy to has quality problems during this time, so for lowtemperature meat processing in the process of health quality control is very important. In this paper, lowtemperature meat products in the health quality control conducted is analysed in order to enhance the safety of low-temperature meat products.

关 键 词：低温 肉制品 加工 卫生质量 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]