肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2012年
2期
26-29
,共4页
腌腊肉制品%腐败变质%控制措施
醃臘肉製品%腐敗變質%控製措施
업석육제품%부패변질%공제조시
cured meat products%spoilage%control measures
腌腊肉制品是中国传统肉制品的典型代表，其主要特点是易于加工生产、风味独特、可贮性佳。主要分析了腌腊肉制品的主要化学成分、生产原料、加工工艺、运输与贮藏等对其腐败变质的影响，同时提出有效的控制措施，为稳定产品的质量提供参考。
醃臘肉製品是中國傳統肉製品的典型代錶，其主要特點是易于加工生產、風味獨特、可貯性佳。主要分析瞭醃臘肉製品的主要化學成分、生產原料、加工工藝、運輸與貯藏等對其腐敗變質的影響，同時提齣有效的控製措施，為穩定產品的質量提供參攷。
업석육제품시중국전통육제품적전형대표，기주요특점시역우가공생산、풍미독특、가저성가。주요분석료업석육제품적주요화학성분、생산원료、가공공예、운수여저장등대기부패변질적영향，동시제출유효적공제조시，위은정산품적질량제공삼고。
Cured meat product is a typical representative of Chinese traditional meat products, with main features of easy to produce, special flavor and storage tolerance. The effects of key chemical components, production raw materials, processing technology and transportation and storage on spoilage of cured meat products were mainly analyzed in this paper. Meanwhile, some effective control measures were put forward, providing references for stabilizing product quality.
