| 拉萨地区牦牛屠宰过程中的微生物污染 |
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| 引用本文： | 刘文文,达娃卓玛,张强,索化夷,张松山,杨媛丽,次顿,谢鹏. 拉萨地区牦牛屠宰过程中的微生物污染[J]. 肉类研究, 2018, 32(3): 7-11. DOI: 10.7506/rlyj1001-8123-201803002 |
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| 作者姓名： | 刘文文 达娃卓玛 张强 索化夷 张松山 杨媛丽 次顿 谢鹏 |
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| 作者单位： | 1.中国农业科学院北京畜牧兽医研究所，北京 100193；2.西南大学食品科学学院，重庆 400715；3.西藏自治区农牧科学院农业质量标准与检测研究所，西藏 拉萨 850032；4.西藏自治区农牧科学院畜牧兽医研究所，西藏 拉萨 850009 |
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| 基金项目： | 西藏自治区科技重大专项（Z2016B01N04） |
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| 摘 要： | 为探明拉萨地区牦牛胴体屠宰过程中的微生物污染程度，明确微生物关键控制点，对拉萨地区某具有代表 性的规范屠宰企业屠宰前车间空气中的微生物、各屠宰工艺环节牦牛胴体表面以及人员用具的菌落总数和大肠菌群 数量进行测定。结果表明：屠宰前车间微生物污染严重；随着剥皮和去内脏工艺的进行，牦牛胴体的菌落总数和大 肠菌群数量显著增加；斧劈四分体后胴体的菌落总数和大肠菌群数量均显著高于剥皮和去内脏后；牦牛屠宰过程中 微生物的主要来源是垫板和斧头。
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| 关 键 词： | 牦牛 屠宰过程 菌落总数 大肠菌群 |
A Survey of Microbial Contamination during Yak Slaughter in Lhasa |
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| LIU Wenwen,DAWA Zhuoma,ZHANG Qiang,SUO Huayi,ZHANG Songshan,YANG Yuanli,CI Dun,XIE Peng. A Survey of Microbial Contamination during Yak Slaughter in Lhasa[J]. Meat Research, 2018, 32(3): 7-11. DOI: 10.7506/rlyj1001-8123-201803002 |
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| Authors: | LIU Wenwen DAWA Zhuoma ZHANG Qiang SUO Huayi ZHANG Songshan YANG Yuanli CI Dun XIE Peng |
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| Affiliation: | 1.Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2.College of Food Science, Southwest University, Chongqing 400715, China; 3.Institute of Agricultural Product Quality Standard and Testing Research, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850032, China; 4.Institute of Animal Science and Veterinary, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850009, China |
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| Abstract: | In order to clarify the extent of microbial contamination of yak carcasses in Lhasa and to identify the points of microbial contamination control, the airborne microbes in a slaughterhouse before slaughter and the total bacterial and coliform counts on yak carcass and food contact surfaces were determined. The results showed that the slaughter plant was seriously contaminated before slaughter. The total bacterial and coliform counts were significantly increased during skinning and evisceration and further increased in carcass quarters. The main sources of microorganisms during the slaughter process were pad and ax. |
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| Keywords: | yak slaughter process total bacterial count coliform |
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