肉制品加工过程中的品质变化与控制技术研究  

Research on Quality Changes and Control Techniques in Meat Product Processing

作　　者：陈明星 李静 CHEN Mingxing;LI Jing(College of Animal Science,Heilongjiang Agricultural Reclamation Vocational College,Harbin 150000,China)

机构地区：[1]黑龙江农垦职业学院动物科学院,黑龙江哈尔滨150000

出　　处：《食品安全导刊》2024年第17期53-55,共3页China Food Safety Magazine

摘　　要：屠宰后肉品需经历热鲜肉、尸僵、解僵成熟、自溶及腐败变质等阶段,加工过程中需完成分选、细磨、混合、冷却、成型等步骤。本文研究肉制品加工过程中的品质变化,并提出从原料质量、加工过程和产品质量检测与监控等方面进行质量控制,同时阐述了特定控制技术在肉制品加工中的应用,如酶解技术在肉质嫩化中的应用、添加剂对品质的影响与控制,以及真空包装与贮藏技术对延长保质期的作用,旨在为肉制品加工行业的品质控制和技术创新提供理论支持和实践指导。After slaughter,the meat needs to go through the stages of hot fresh meat,rigor mortis,thawing and maturation,autolysis and spoilage,and the processing process needs to complete the steps of sorting,fine grinding,mixing,cooling,and molding.This paper studies the quality changes in the processing of meat products,and proposes quality control from the aspects of raw material quality,processing process and product quality testing and monitoring,and expounds the application of specific control technologies in meat processing,such as the application of enzymatic hydrolysis technology in meat tenderization,the influence and control of additives on quality,and the role of vacuum packaging and storage technology in prolonging shelf life,aiming to provide theoretical support and practical guidance for quality control and technological innovation in meat processing industry.

关 键 词：肉制品加工 品质变化 控制技术 原料质量控制 加工过程控制 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]