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| 冷却猪肉生产中菌落总数的变化规律 | |
| 引用本文： | 杜海全,任发政,郑立红,王自学,刘均贻. 冷却猪肉生产中菌落总数的变化规律[J]. 肉类研究, 2005, 0(11): 34-36 |
| 作者姓名： | 杜海全 任发政 郑立红 王自学 刘均贻 |
| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083 2. 河北科技师范学院食品工程系,河北,066600 3. 北京市大兴区科技委员会,北京,102600 4. 北京资源亚太食品有限公司,北京,102600 |
| 摘 要： | 本文对生猪屠宰过程中影响冷却肉的菌落总数的因素进行了调查,研究了肉体及所用器具的菌落总数变化情况,为HACCP管理体系应用于冷却肉生产提供理论依据。 |
| 关 键 词： | 冷却猪肉 菌落总数 变化规律 HACCP |
Changes of Aerobic Bacterial Count in the Process of Chilling Pork |
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| Du Haiquan,Ren Fazheng,Zheng Lihong,Wang Zixue,Liu junyi. Changes of Aerobic Bacterial Count in the Process of Chilling Pork[J]. Meat Research, 2005, 0(11): 34-36 | |
| Authors: | Du Haiquan Ren Fazheng Zheng Lihong Wang Zixue Liu junyi |
| Affiliation: | Du Haiquan Ren Fazheng Zheng Lihong Wang Zixue Liu junyi |
| Abstract: | The influencing factors of aerobic bacterial count had been researched during the process of swine slaughter. The changes of aerobic bacterial count on the surface of pork and facilities have been investigated, to provide the foundation of the apply of HACCP system in the process of chilling pork. |
| Keywords: | chilling pork aerobic bacterial count property of changes HACCP |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |