摘要
本文主要对冷却肉加工过程中屠宰环节、冷却环节微生物的污染和控制以及后续运输销售环节保鲜方法进行了综述,着重对屠宰环节微生物的污染和控制进行了归纳。
In this paper, summed up the slaughtering links, cool links and control of microbial contamination of chilled meat, as well as the method of preservation in the transport links in the next step, and played emphasis on summarizing microbiological control the pollution in the process of abataging.
出处
《肉类研究》
2009年第6期31-36,共6页
Meat Research
关键词
冷却肉
微生物控制
保鲜技术
chilled meat
microbial prevention
preservation technology