酸奶生产工艺中影响卫生质量的关键环节探讨

为了解酸奶存在的微生物污染，借鉴ＨＡＣＣＰ的原理和方法，对酸奶生产工艺中可能污染环节采样，按国标方法检验，采样包括食品和其接触物品的表面。结果表明，不同的酸奶生产厂存在不同的卫生问题，其关键环节也各有不同。一般生产过程中消毒的温度／时间，发酵剂卫生质量，灌装及封盖过程的卫生是关键环节。追踪４种出厂合格产品在冷藏、室外、室内３种销售条件下卫生质量的变化，认为销售过程的关键是做到冷藏（０～１０℃）销售。对关键环节采取干预措施后重新采样，验证关键环节是正确的。     

大连市中山区街头烧鸡制售过程应用HACCP效果评价

为提高街头烧鸡的卫生质量、找出保证街头烧鸡卫生质量的有效控制措施，我们运用ＨＡＣＣＰ方法，对中山区街头烧鸡加工、运输和销售的各个环节进行系统研究，结果表明烧鸡的危害主要来源于加工后期和加工后的微生物污染。另一危害是销售过程中烧鸡长时间在室温下存放，残存的微生物大量繁殖。其关键控制环节是严防制售过程中容具工具等的２次污染和缩短销售时间、防止微生物大量繁殖。研究结果表明，只要在烧鸡制售过程中严把关键控制点的卫生，就能确保烧鸡的卫生质量，合格率达９５％以上。     

街头酱牛肉制售过程中应用HACCP效果评价

为提高街头酱牛肉的卫生质量，找出保证街头酱牛肉卫生质量的有效控制措施，应用ＨＡＣＣＰ的原理与方法，对大连市中山区街头酱牛肉６个加工点和１４个销售点进行了卫生学调查和危害分析。发现街头酱牛肉微生物污染严重，合格率仅为３２％，控制容器具污染是保证酱牛肉卫生质量的关键控制环节（ＣＣＰ）。对容器具进行控制措施和标准的研究，确定用含有效氯２５０ｍｇ／Ｌ的清洗消毒剂，浸泡容器具的时间大于５ｍｉｎ作为标准，对酱牛肉制售过程的ＣＣＰ进行控制。结果表明，只要在酱牛肉制售过程中对ＣＣＰ严格控制，就能大幅度降低微生物污染水平（合格率达８８％），确保酱牛肉卫生质量     

街头制售烤鸡的HACCP卫生安全性评估研究

为提高街头制售烤鸡的卫生质量，应用ＨＡＣＣＰ系统，对乌鲁木齐市街头制售烤鸡进行卫生安全性评估。确认了制售烤鸡过程中的“填充料、烤制、抹油、销售”环节为关键控制点。在关键控制点上采取措施后，成品鸡的细菌污染水平明显下降。比较采取控制措施前后的合格率，有显著性差异     

火腿香肠的HACCP“综合管理”导则

１ＨＡＣＣＰ卫生管理是国际主流日本引进“综合卫生管理制造过程”在食品流通的国际化进程中,食品卫生管理的最有效方法即世界上通用的ＨＡＣＣＰ系统受到了高度重视ＨＡＣ（Ｐ是由美国开发的,在国际上评价很高。以美国为首ＥＵ（欧盟）、加拿大、澳大利亚等国均将其法制化　另外,ＥＡＯ（联合国粮农组织）。ＷＨＯ世界卫生组织）的联合食品规格委员会也制定出有关ＨＡＣＣＰ系统的应用导则在日本,平成７年（１９９５年）修正了食品卫生法,以ＨＡＣＣＰ的原则为基础,引进“综合卫生管理制造过程”的认证制度。实施ＨＡＣＣＰ卫生管理…     

2003年昌乐县市售熟肉制品细菌学检测结果分析

为了解我县市售熟肉制品的卫生质量,加强卫生管理,防止因食用熟肉制品发生中毒和肠道传染病。在2003年对昌乐县区域内销售熟肉制品305份进行了细菌学检测,结果报导如下:1 对象与方法1.1　对象　2003年4月份和10月份,我县食品卫生日常监测305份熟肉制品。包括:红烧猪头肉、     

危害分析及关键控制环节在食用油脂生产过程中的应用

推行危害分析关键控制环节（ＨＡＣＣＰ）管理法是对食品生产、经营企业强化自身管理，确保食品卫生质量及食用安全的一种先进的管理方法。本文运用ＨＡＣＣＰ管理法，在食用油脂生产过程中，以确保产生的卫生与安全，为在食品卫生监督工作中推行ＨＡＣＣＰ管理法创造经验。     

HACCP系统在酱油卫生质量控制中的应用

本文探讨了危害分析与关键控制点（ＨＡＣＣＰ）系统在酱油生产过程中卫生质量控制的应用,以提高酱油产品的卫生质量和安全性。     

用HACCP系统控制强化乳的卫生质量研究

应用ＨＡＣＣＰ系统研究了超高温灭菌ＵＨＴ营养强化乳生产过程中影响卫生质量的因素，确定了保证产品质量的关键控制环节，提出了针对性的改进措施。     

脱脂猪头肉软罐头的加工技术

由于传统猪头肉油脂析出较多,使很多人望而却步,加之传统猪头肉常采用柜台无包装冷鲜销售,贮藏、运输和携带上极不方便,满足不了消费者将猪头肉作为一种旅游、便携的理想食品的需要.因此本文详细介绍了脱脂猪头肉软罐头的加工工艺,使猪头肉产品适合方便化、营养均衡化的需要.     

High prevalence of yadA-positive Yersinia enterocolitica in pig tongues and minced meat at the retail level in Finland

Polymerase chain reaction (PCR) was used to determine the prevalence of yadA-positive Yersinia enterocolitica in pig tongues and minced meat at the retail level in Finland and to confirm the yadA-positive Y. enterocolitica isolates recovered from the same samples using the conventional culture method. A total of 51 pig tongues purchased at 12 retail outlets and 255 minced meat samples purchased at 40 retail outlets in the Helsinki area were studied. The prevalence of Y. enterocolitica carrying the yadA gene was 92% in pig tongues and 25% in minced meat using PCR and 78% in tongues and 2% in minced meat with the culture method. The prevalence of yadA-positive tongues was higher (98%) when both PCR- and culture-positive results were included because Y. enterocolitica carrying the yadA gene could also be isolated in three PCR-negative tongue samples. In the minced meat samples, all PCR-negative samples were also culture-negative. With the culture method, 66 of 80 yadA-positive isolates in 38 tongues and all yadA-positive isolates (4) in four minced meat samples were recovered after selective enrichment. A total of 92 isolates of Y. enterocolitica bioserotype 4/O:3 in tongues and 5 isolates in minced meat were found, of which 13% in tongues and 20% in minced meat did not carry the yadA gene.     

Quality characteristics and storage stability of patties from buffalo head and heart meats

The study was conducted to evaluate the suitability of using buffalo head and heart meat in emulsion based products preparation and to assess their quality during refrigerated storage. The whole study was carried out in three phases. In phase I, head meat patties (HMP) (treatment I, II and III) were prepared in which head meat was substituted with 15%, 20% and 25% skeletal meat and compared with patties from skeletal meat (control). Treated patties had higher emulsion stability, cooking yield, pH and lower shrink percentage and chewiness than control. Sensory attributes of control and treated patties did not differ significantly. In phase II, HMP were prepared in which head meat was substituted with 20%, 30% and 40% heart meat and similarly compared with control as in phase I. Addition of heart meat in HMP had significantly (P < 0.05) increased pH, cooking yield, moisture, lower protein and fat content than control patties. Hardness, gumminess and chewiness values of control patties were higher than treated patties. HMP with heart meat had higher tenderness than control. Control patties rated better than treated patties during sensory evaluation. In phase III, quality of patties was assessed at refrigerated storage (4 ± 1 °C) for 15 days. The patties remained stable with minor changes in physico‐chemical, microbiological and sensory quality during refrigerated storage for 15 days. Buffalo head and heart meat effectively be utilised in developing patties.     

Determination of pig sex in meat and meat products using multiplex real time-PCR

For specific production lines, European retail companies demand exclusively female pork meat. To control the quality of their suppliers the identification and a quantitative detection of the animal sex origin of the meat is therefore of importance for meat processors. To enable a fast and reliable detection of male pig meat, a real time-PCR-system was designed in the present study. This was based on the genes AMEL-X and AMEL-Y. The real time-PCR assay allowed the detection of male pig meat at a concentration of 1% yielding a detection probability of 100% while the detection probability investigating meat samples containing 0.1% male pig meat was 44.4%. The analytic sensitivity of this system was assessed to be <5 pg DNA per PCR reaction. The assessment of the accuracy of the real time-PCR assay to correctly identify sex individuals was investigated with 62 pigs including males (n=29) and females (n=33) belonging to different breeds/lines. With the newly designed test all analysed animals were correctly sexed. No amplification was obtained with cow, goat, sheep, turkey and chicken genomic DNA. The presented assay can be used for sex diagnosis, for the detection of male pig meat and for meat quality control.     

Influence of aromatic components from pig manure on odour and flavour of cooked chicken meat

An experiment with 96 broilers distributed across six treatments was carried out. Each treatment consisted of four cages each with four broilers. The six treatments were: the control (treatment 1), broilers placed in cages with a welded wire bottom hanging over smelling pig manure (treatment 2), or placed on a pig manure mat (treatment 3), combined with two intervals, i.e. 1 week (group a) and 2 weeks (group b) before slaughter. The content of skatole in the abdominal fat was measured, and the odour and flavour impressions after cooking were evaluated by a taste panel. The treatments were compared with two control treatments: broilers produced traditionally in cages either without (treatment 1a) or with (treatment 1b) contact with their own manure for a fortnight. A higher skatole level in abdominal fat of broilers in physical contact with pig manure (treatment 3) was measured, compared with broilers without physical contact with pig manure for at least 1 week (treatments 1 and 2) (p<0.05). The consumer taste panel evaluation was not affected by the fact that the broilers had been lying on pig manure. However, the evaluation of the odour of the cooked meat, when opening the cooking bag, was to some extent negatively affected by the experimental treatments of broilers, which had physical contact with the pig manure (p<0.05). Furthermore, physical contact with the manure, regardless of whether it was broiler or pig manure, proved to affect the odour of the meat (p<0.01). For broilers placed in cages without physical contact with the pig manure (treatments 2a and 2), the smell had no negative influence on either the odour or on the flavour of the meat, and the content of skatole was not different from that of the broilers on the control treatment. A taste panel evaluation performed on four broilers of the treatments 1a, 2b, and 3b showed no flavour differences among treatments. Whether the broilers had been exposed to a given treatment for 1 or 2 weeks made no difference, either to the skatole concentration or to the odour or flavour impression of the newly cooked chicken meat.     

Lead, cadmium, arsenic and mercury in meat, liver and kidney of Swedish pigs and cattle in 1984-88

During the period 1984-88 several hundred samples of meat, liver and kidney from Swedish pigs and cattle were analysed for lead, cadmium, arsenic and mercury. Analysis was performed by AAS and extensive quality assurance was carried out. The mean lead levels in pig meat, liver and kidney were less than 0.005, 0.019 and 0.016 mg/kg, respectively: the mean levels in the corresponding bovine tissues were less than 0.005, 0.047 and 0.097 mg/kg. The mean cadmium levels in pig meat, liver and kidney were 0.001, 0.019 and 0.11 mg/kg, whilst those in the corresponding bovine tissues were 0.001, 0.070 and 0.39 mg/kg. The mean arsenic levels in pig meat, liver and kidney were 0.024, 0.023 and 0.019, respectively and those in the corresponding bovine tissues were lower, none exceeding 0.015 mg/kg. The mean mercury levels in pig meat, liver and kidney were 0.009, 0.015 and 0.019 mg/kg respectively, while those in the corresponding bovine tissues were 0.005, 0.006 and 0.010 mg/kg. A decrease in the levels of both arsenic and mercury in pig tissues was found during the period studied, which may be due to a decrease in the use of fish meal in pig feed.     

根据肉的颜色变化机理采取保色措施

本文阐述了肉的颜色变化机理,同时介绍了肉制品加工工艺过程中采取的发色保色措施。     

机械化生猪屠宰工艺中关键清洗点探讨

通过对机械化生猪屠宰工艺的研究,总结了生猪屠宰过程中的一些关键清洗点,旨在对生猪屠宰行业肉品微生物控制和质量安全提升方面提供参考。     

Effect of tasting and information on consumer opinion about pig castration

Our research explored the relative importance of pig castration amongst other aspects of animal welfare, and the potential impact of information and sensory experiences on European Union (EU) consumers' preferences. The EU is considering a future ban on surgical pig castration by 2018 which may affect markets and consumers' preferences. We carried out an empirical study using consumer-level data obtained from questionnaires completed in a controlled environment by a total of 825 consumers. The experiment was carried out in six EU countries (Spain, United Kingdom, The Netherlands, France, Italy and Germany) which account for 66.0% of the EU-27's and 76.3% of the EU-15's meat production. Results show that consumers do not perceive pig castration to be a relevant aspect of animal welfare nor its relationship with meat quality. Consumers with healthy life styles, concerned about animal welfare and who have had a negative sensory experience with boar meat are willing to accept paying more to avoid boar taint.     

宁波市生猪屠宰业横向一体化的路径选择

生猪屠宰业横向一体化发展既有利于确保肉品市场运行平稳,也有利于加强肉品质量安全监管,是一项便民、利民、为民的系统工程。本文通过分析宁波市生猪屠宰业现状及存在问题和原因,运用SWOT分析工具,对宁波生猪屠宰业的优势、劣势以及潜在机遇、面临挑战四方面进行分析。最后提出大力推进产业化经营,提高品牌肉市场占有率;加强生猪市场体系建设,完善流通经营秩序;建立横向交流机制,加强产业内部协作;扩大屠宰网络监测范围,发挥信息技术支撑功能等对策建议。     

Content of ochratoxin A in paired kidney and meat samples from healthy Danish slaughter pigs.

In 1999, paired samples of kidney and meat were taken from 300 healthy Danish pigs and analysed for ochratoxin A. The concentrations of ochratoxin A in kidney ranged from 0 to 15 microg kg(-1) (mean 0.50 microg kg(-1), median 0.18 microg kg(-1)) and in meat from 0 to 2.9 microg kg(-1) (mean 0.12 microg kg(-1), median 0.03 microg kg(-1)). The data together with the Danish control data show that today the pig industry in Denmark has no problem keeping the content of ochratoxin A in pig at very low levels even in years with wet harvest conditions. The mean ratio 'content in meat/content in kidney' for paired samples was 39%. For kidney samples >1.0 microg kg(-1), the mean ratio was 22%. The Danish control system for ochratoxin A in pig kidney established in 1978 can be regarded as a success because the levels in pig have been reduced substantially, and hence for the consumer the contribution from pig products to the total intake of ochratoxin A is very small compared with other sources.