摘要
冷却鸡肉柔嫩多汁、营养价值丰富,但面临汁液流失、表面褐变和货架期短的瓶颈,以肉鸡的现代屠宰加工工艺为基础,结合肉品科学的研究进展,集成减菌技术、栅栏技术和先进的质量安全评估、监控和追溯模式,构建覆盖肉鸡养殖、加工到冷链分销的全程保障体系,探讨绿色、营养、安全冷却鸡肉的生产和品质控制技术条件。
Chilled chicken was tender, juicy and rich nutritional value, but it was faced with the battier of juice loss, surface browning and shorter shelf life. Based on the foundation of modern slaughter and processing techniques, combined with research progress of meat, integrated by bacteria - reducing techniques, hurdle techniques , advanced quality safety monitoring, assessment and retrospective mode, we established the whole processing security system covering chicken breeding , processing and cold - chain distribution. Meanwhile, the quality control techniques and processing conditions of green, nutrient, safety chilled chicken was also discussed in this paper.
出处
《肉类工业》
2008年第4期24-27,共4页
Meat Industry
关键词
鸡却鸡肉
质量安全
控制技术
chilled chicken
quality safety
controlling technology
