生猪屠宰污染与冷却肉的品质关系.pdfVIP

·304 · 价值工程 生猪屠宰污染与冷却肉的品质关系 The Qualityof ChilledPorkEffectedbyMicrobial Contaminationduring Slaughtering 施忠芬SHIZhong-fen曰王桂瑛WANG Gui-ying曰郑启宏ZHENG Qi-hong曰 何家俊HEJia-jun曰杨明生YANGMing-sheng曰廖启顺LIAO Qi-shun曰 朱兴贵ZHUXing-gui曰王关跃WANG Guan-yue （云南农业职业技术学院，昆明650031） （YunnanAgriculturalVocationalTechnical College，Kunming650031，China） 摘要院随着社会以及经济的发展，人们的食品安全意识也越来越高，因此，人们越来越关注产品的安全性以及品质。影响冷却肉 新鲜度或保险期的因素有很多，其中制约冷却肉品质变化的瓶颈就是屠宰过程中微生物的污染程度。本文通过研究生猪屠宰后微生 物污染数量与冷却肉各项指标变化，得出冷却肉的品质变化与微生物的生长繁殖数量紧密相关,同时采用控制措施可以显著地减少 初始微生物污染程度，将生猪肉在0益耀4益贮藏时的保鲜期延长3d耀4d。 Abstract: With the development of society and economy, peoples awareness of food safety is more and more high, therefore, people pay more and more attention to product safety and quality. There are manyfactors affecting cooling meat freshness or insurance period, the degree of pollution of microbial control quality variation of chilled meat is the bottleneck in the slaughter process which. In this paper, through changes in the indicators of microbial contamination quantity and chilled meat of pig slaughtering, growth and reproduction of microorganism quantity and quality changes and that of chilled meat are closely related, and the control measures can significantly reduce the initialmicrobialcontaminationdegree,rawporkat0益~4益storageto extendthe shelflifeof 3d~4d. 关键词院微生物污染；冷却肉；品质 Keywords:microbialcontamination；chilledpork；meatquality 中图分类号院TS201.6 文献标识码院A 文章编号院1006-4311（2013）18-0304-04 0 引言 体表面的脖颈处，用无菌棉球和50cm 取样器随机不重复2 ，人们的食品安全意识 ，在 [4-6] 随着社会以及经济的发展 也越 取样 便面取分割肉并且2h 内送检 。用托盘包装不同 来越高，因此，人们越来越关注产品的安全性以及品质。影 处理的样品并置于4