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生猪屠宰企业分级管理作为国际通用的管理方法,有利于规范生猪屠宰市场秩序、促进屠宰方式转变、保障肉品质量安全、推动肉类产业发展。通过对我国生猪屠宰企业的现状进行分析,笔者认为应根据《生猪屠宰管理条例》的规定,择机尽快实施屠宰企业分级管理制度。 相似文献
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我国是畜禽养殖大国,发展迅速的畜禽养殖行业导致肉品屠宰加工副产物的产量逐年递增。目前,我国对于肉品屠宰加工副产物的加工利用程度较低,造成极大的资源浪费和严重的环境污染,制约了肉品屠宰加工产业的发展。肉品屠宰加工副产物中含有丰富的磷脂,然而对于肉品屠宰加工副产物中磷脂的相关研究仍非常稀缺。本文针对肉品屠宰加工副产物中磷脂的研究进展和应用情况进行系统的总结和分析,主要介绍了磷脂的结构、种类,以及肉品屠宰加工副产物中磷脂的含量与功能活性(抗炎症功能、抗氧化衰老功能、神经保护功能、抗肿瘤功能)的研究应用现状,为肉品屠宰加工副产物中磷脂的研究提供创新依据,并为肉品屠宰加工行业的健康可持续发展提供理论基础。 相似文献
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本文详细阐述了我国实行生猪定点屠宰加工的规范要求和目的意义, 特别强调了肉品品质的检验同兽医肉品卫生、屠宰加工质量和产品规格标准三位一体的密切关系。 相似文献
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为加强全国生猪屠宰行业监管,落实监管责任,切实提升肉品质量保障水平.国务院、商务部、财政部印发<关于开展放心肉服务体系建设试点工作的通知>,上海和北京、山东、江苏、福建、湖北、四川、青岛、厦门、广州等十个省市列为全国"试点"区域.将积极探索和尝试多种保障肉品质量安全的新举措,创建屠宰及肉品加工流通行业健康发展新机制.加强和规范检疫和肉品品质检验管理,引导和支持大中型屠宰肉类加工企业延伸产业链;开辟冷藏储运物流,生产冷却肉分割小包装,不断扩大卫生、安全、优质品牌肉品市场供应量.加大科普宣传力度,倡导食用卫生安全优质品牌冷却肉品. 相似文献
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Genetic and environmental effects on the quality of meat from southern European pig breeds are discussed. In the literature, it is evident that the breeds native to southern Europe have an interesting quality of products with respect to improved pigs. The free-range system increases the value of animal products due to the influence of outdoor rearing on the chemical, physical and organoleptic characteristics of the product. Traditional food products of high quality, such as those obtained from animals reared outdoor, are in high demand. The studies carried out on native pig breeds in southern Europe have focused on various aspects, ranging from studies of population genetics aimed at averting the danger of extinction and reducing inbreeding to studies of the factors affecting the quality of products. The purpose of this review is to analyse the literature on pig breeds native to southern Europe, with particular reference to the effects of genetics and breeding systems on the quality of products. 相似文献
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黑猪肉是市场上非常受欢迎的一种猪肉消费品。不同于普通大白猪,黑猪肉营养价值高,含有丰富的不饱和脂肪酸、高含量的肌苷酸和蛋白质等,具有口感丰富、风味独特等优点而深受消费者喜爱。我国黑猪品种丰富,不同地区猪种之间的风味存在差异。该研究在总结肉制品风味物质分析一般程序的基础上以白猪作为参考,重点对定远、河北(宝蓄)、莱芜、云南、北京、山西及青海(八眉猪)7个地区黑猪的挥发性风味物质和滋味物质进行了分析总结,确定了不同地区黑猪肉关键性风味物质。同时基于黑猪肉的呈香、呈味物质形成途径,分析了导致不同地区黑猪风味差异的主要原因,并提出了未来研究方向,为人们选择性开发黑猪肉的特定加工产品、挖掘地区特定品种黑猪肉的价值提供理论参考。 相似文献
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High performance liquid chromatography on a Partisil-10 SCX column was examined as an alternative to conventional ion exchange chromatography as a means of quantitating the histidine dipeptides, anserine, carnosine and balenine in processed pig meats. Because the ratio of these dipeptides in skeletal muscle of the pig is different from that in other species commonly used for meat, it is possible to estimate the proportion of pig meat in processed meats. Several Australian pork products were found to contain a low proportion of lean pig meat. 相似文献
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A duplex real-time polymerase chain reaction (PCR) technique for the discrimination of two subspecies of sus scrofa in meat
products has been developed. Primers and probes target at a sequence in the melanocortin receptor 1 (MCR1) gene being associated
in the expression of wild-type coat color. Both PCRs amplify a 56-bp product of DNA from wild boar (Sus scrofa scrofa) and domestic pig (Sus scrofa domestica) likewise. One of the TaqMan probes specifically anneals to the wild boar sequence and the other one to the domestic pig
sequence, their base sequence differing only in a single nucleotide (single nucleotide polymorphism, SNP). This qualitative-method
allows the detection of genomic DNA from wild boar and domestic pig as low as 25 pg in a 25-μl reaction volume. No cross reactivities
were found with either genomic DNA from various other meat species, or with other ingredients of meat products (e.g. spices).
The PCR efficiency is >95% for both targets. Although both PCRs are impaired by the presence of bovine and porcine DNA (wild
boar detection is impaired by domestic pig DNA and vice versa), the method is applicable for the detection of low levels of
wild boar and domestic pig meat simultaneously in commercial meat products. The limit of detection (LOD) in meat samples is
2% for wild boar and 5% for domestic pig. 相似文献
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管恩平 《中国食品卫生杂志》2007,19(1):12-15
目的提高我国肉品安全水平。方法分析我国目前肉类产品存在的主要的安全卫生质量问题,归纳目前我国肉品安全事件频繁发生的原因。结果我国肉类存在的主要食品安全问题是肉品未经检疫、微生物污染、药物残留污染、养殖过程兽药滥用、肉品注水、搀加有毒有害物质防止肉品变质、私屠滥宰。结论完善符合我国国情的从养殖到销售的保障肉品屠宰加工安全的法律法规,强化肉品屠宰加工全过程的安全卫生管理。 相似文献
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