牛肉干加工过程中HACCP的研究  

Study on HACCP in the process of producing beef jerky

作　　者：吴国辉[1] 罗书全[1] 段刚[1] 王红[1] 杨小伶[1] 贾庆良[1] 李坤碧[1] 刘晓鹏[1] 廖春燕[1] 廖柏森[1] 

机构地区：[1]重庆市疾病预防控制中心,重庆400042

出　　处：《中国食品卫生杂志》2004年第1期18-21,共4页Chinese Journal of Food Hygiene

基　　金：国家科技部专项基金项目~~

摘　　要：为了保证牛肉干制品的卫生质量 ,探讨HACCP系统的可行性和有效性 ,进行了牛肉干加工过程中污染源消长规律及其控制措施的研究。初步确定了原辅料的验收、蒸制、消除异物、称重装袋、微波杀菌为关键控制点 ,在实验性研究的基础上 ,制定出企业HACCP系统详细的实施计划。检验结果证明 ,该HACCP系统适合牛肉干加工过程的卫生质量控制。To guarantee the safety and quality of beef jerky, the efficacy of the system of HACCP was studied. The growth and decay of contaminator source and the measure to control corstamination in the process of producing beef jerky were studied. The receiving of raw meat and spices, thawing, foreign material elimination, weighing and packaging, microwave disinfection were determined as critical control points. Then a detailed implementation plan of HACCP was made out based on some experiments and existing technological parameters. The results showed that the HACCP system is suitable to the production of beef jerky.

关 键 词：牛肉干制品 卫生质量 HACCP系统 质量控制 肉制品 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]