摘要
中国白羽肉鸡屠宰加工工艺经过近三十年的发展,已经形成较为成熟的体系,部分关键工序对提高车间的内部加工能力、提高产品质量、控制微生物以及降低成本提高效益等有着重要作用。重点介绍了白羽肉鸡屠宰中宰前致晕、浸烫脱毛、胴体预冷、肉鸡分割、产品速冻等五个关键工序的研究进展及应用动态,旨在为白羽肉鸡屠宰企业的发展提供一定的参考。
The slaughter and processing technology of Chinese white feather broiler was developed for nearly 30 years, and a relatively mature system was formed. Partkey processes played an important role in improving the internal processing capacity of the workshop, improving product quality, controlling microbes, and reducing costs and increasing benefits. The research progress and application trends of five key processes includingstunningbefore slaughtering, unhairing by soaking and scalding, carcass pre - cooling, broiler segmentation and product quick - frozen in white feather broiler slaughter were emphatically introduced, and the aim was to provide a certain reference for the development of white feather broiler slaughter enterprises.
作者
贾友刚
王连杰
JIA Yougang;WANG Lianjie
出处
《肉类工业》
2019年第4期36-42,共7页
Meat Industry
关键词
白羽肉鸡
致晕
烫打
预冷
分割
速冻
white feather broiler
stunning
scalding - shedding
pre - cooling
segmentation
quick - frozen
