低温肉制品加工过程中的卫生质量控制研究  

Study on Hygienic Quality Control in Low-Temperature Meat Products Processing

作　　者：武延辉 WU Yanhui(China Certification&Inspection Group Henan Co.,Ltd.,Zhengzhou 450008,China)

机构地区：[1]中国检验认证集团河南有限公司,河南郑州450008

出　　处：《食品安全导刊》2022年第4期64-66,共3页China Food Safety Magazine

摘　　要：随着人们生活水平的提高,人们对肉制品的卫生质量提出了更高的要求。低温肉制品在加工环节需要经过多道程序,往往会面临较多问题,因此需对低温肉制品加工期间的卫生质量进行有效控制。本文对低温肉制品中常见的卫生风险展开分析,并提出低温肉制品加工环节中卫生质量控制的策略。With the improvement of people’s living standards,people put forward higher requirements for the hygienic quality of meat products.Low temperature meat products need to go through multiple procedures in the processing link,and often face many problems.Therefore,it is necessary to effectively control the hygienic quality during the processing of low temperature meat products.This paper analyzes the common health risks in low-temperature meat products,and puts forward the strategies of health quality control in the processing of low-temperature meat products.

关 键 词：低温肉制品 加工过程 卫生质量 控制策略 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]