徐丽娜;张佳烨;马阳阳;李苗云;

• 1:河南农业大学食品科学技术学院河南省肉制品加工与质量安全控制重点实验室

摘要(Abstract)：

为了更好地控制屠宰加工过程中的微生物污染,对肉牛屠宰过程中微生物污染来源进行了分析。屠宰加工环节是保证成品原料肉安全卫生的首要环节,也是影响后续加工包装环节的关键因素。针对微生物污染源进行防控技术分析,结合屠宰工艺提出相应的有效减菌措施,为提高牛肉品质和保证牛肉的微生物安全提供理论依据。

关键词(KeyWords)： 肉牛;屠宰工艺;微生物污染;货架期

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(31571856);; 河南省重大专项项目(161100110800)

作者(Author): 徐丽娜;张佳烨;马阳阳;李苗云;

Email:

DOI: 10.13989/j.cnki.0517-6611.2018.30.055

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