摘要
HACCP是一种预防性品质控制系统,探讨了HACCP体系的原理及其在冷却肉生产及品质控制中的实施和应用。结果表明:在冷却肉的生产中,通过对收猪系留、去除内脏、冲洗、冷藏4个关键控制点实施监控,能够有效地确保冷却肉的品质与安全。
HACCP system is a defending system of quality control. In this paper we discuss the application of HACCP in sanitary quality control of cooling flesh. The results showed that controlling four critical control points. That is pig rearing wiping off the bowels、washing and refrigerating during the cooling flesh production. Though them the safety and quality of the cooling flesh can be sure effectly.
出处
《食品科技》
CAS
北大核心
2003年第7期50-52,60,共4页
Food Science and Technology
