| 冷却羊肉生产中HACCP的应用 |
| |
| 引用本文： | 刘姗姗,周翔. 冷却羊肉生产中HACCP的应用[J]. 肉类工业, 2007, 0(8): 38-40 |
| |
| 作者姓名： | 刘姗姗 周翔 |
| |
| 作者单位： | 宁夏大学农学院,宁夏银川,750021 |
| |
| 摘 要： | 对冷却羊肉生产过程中的各个环节可能存在的潜在危害进行了生物的、化学的、物理的分析,根据HACCP的原理确定相应的关键控制点（CCP）和关键限值,并制定了相应的预防措施,建立了监控方法,将生产过程中的危害因素降低到最低程度,从而最大限度的提高冷却羊肉的食用安全性.
|
| 关 键 词： | 冷却羊肉 |
| 收稿时间： | 2007-04-04 |
| 修稿时间： | 2007-04-04 |
Application of HACCP in chilled mutton processing |
| |
| LIU Shan-shan,ZHOU Xiang. Application of HACCP in chilled mutton processing[J]. Meat Industry, 2007, 0(8): 38-40 |
| |
| Authors: | LIU Shan-shan ZHOU Xiang |
| |
| Affiliation: | LIU Shan-shan ZHOU Xiang |
| |
| Abstract: | The protential problems which might exist in chilled mutton processing were analysed by biological,physical and chemical methods in this article.To minimize the hazard during the production and improve the safety of chilled mutton to maximum extend,the corresponding CCPs and control limits were determined, as well as the precautionary measures and supervision methods were established according to the principle of the HACCP(system of Hazard Analysis and Critical Control Point). |
| |
| Keywords: | HACCP |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
