肉类研究
肉類研究
육류연구
MEAT RESEARCH
2009年
6期
3-8
,共6页
低温肉制品%HACCP
低溫肉製品%HACCP
저온육제품%HACCP
pasteurized meat products%HACCP
通过分析低温肉制品生产过程中可能存在的潜在危害,采用HACCP体系的基本原理确定了相应的关键控制点及关键限值,并制定了相应的预防和控制措施,有效提高了低温肉制品的质量控制水平.
通過分析低溫肉製品生產過程中可能存在的潛在危害,採用HACCP體繫的基本原理確定瞭相應的關鍵控製點及關鍵限值,併製定瞭相應的預防和控製措施,有效提高瞭低溫肉製品的質量控製水平.
통과분석저온육제품생산과정중가능존재적잠재위해,채용HACCP체계적기본원리학정료상응적관건공제점급관건한치,병제정료상응적예방화공제조시,유효제고료저온육제품적질량공제수평.
The protential problems which might exist in pasteurized meat products processing were analysed.To minimize the hazard during the production and improve the safety of pasteurized meat products 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).
