驴肉屠宰工艺减菌技术研究  

Study on Reducing Bacteria in Donkey Meat Slaughtering Process

作　　者：王春雷 杜兴兰 周苗苗 刘桂芹[2] WANG Chunlei;DU Xinglan;ZHOU Miaomiao;LIU Guiqin(Liaocheng Inspection and Examination Center,Liaocheng 252000,China;Liaocheng University,Liaocheng 252000,China)

机构地区：[1]聊城市检验检测中心,山东聊城252000 [2]聊城大学,山东聊城252000

出　　处：《食品安全导刊》2024年第6期157-159,共3页China Food Safety Magazine

摘　　要：驴肉营养丰富,口感好,备受消费者喜爱,但驴肉屠宰工艺复杂,屠宰过程难免会受到微生物的污染,进而影响驴肉的货架期,给屠宰企业造成经济损失。本文系统阐述了驴肉屠宰过程中的各种减菌技术和方法,分析其优缺点,为驴肉专用复合保鲜剂的研发提供理思路借鉴,为驴肉屠宰企业的胴体保鲜技术提供理论参考。Donkey meat is rich in nutrition,good taste,and is loved by consumers,but the donkey meat slaughtering process is complex,and the slaughtering process will be contaminated by microorganisms inevitably,which will affect the shelf life of donkey meat and cause economic losses to slaughtering enterprises.In this paper,various bacterial-reducing technologies and methods in the process of donkey meat slaughtering are described systematically.The advantages and disadvantages of them are also analyzed,which provides theoretical reference for the research and development of compound preservative for donkey meat,and provides a theoretical reference for the carcass preservation technology of donkey meat slaughtering enterprises.

关 键 词：驴肉 屠宰工艺 减菌 

分 类 号：TS251.41[轻工技术与工程—农产品加工及贮藏工程]