绿色减菌技术在肉鸡屠宰加工过程中的应用  

Application of Green Bacteria Reduction Technology in Slaughter and Processing of Broiler Chickens

作　　者：魏澍 WEI Shu(Liaoning Agricultural Development Service Center,Shenyang 110034,China)

机构地区：[1]辽宁省农业发展服务中心,辽宁沈阳110034

出　　处：《现代食品》2023年第20期88-90,共3页Modern Food

基　　金：辽宁省“百千万人才工程”资助项目(20219211036)。

摘　　要：绿色减菌技术在肉鸡屠宰加工过程中的应用可以提高食品安全和生产效率,同时减少环境影响。因此,本文分析了绿色减菌技术在肉鸡屠宰加工中的应用,以期为畜牧业的可持续发展和食品供应链的改进提供新的视角。The application of green microbial reduction technology in the slaughter and processing of broilers can improve food safety and production efficiency,while reducing environmental impact.Therefore,this article analyzes the application of green microbial reduction technology in broiler slaughter and processing,in order to provide a new perspective for the sustainable development of animal husbandry and the improvement of food supply chain.

关 键 词：绿色减菌技术 肉鸡 屠宰 畜牧业 

分 类 号：Q93-334[生物学—微生物学]