CAJ | 학술논문

　　简述了HACCP体系在肉制品加工与保鲜中的应用现状；探讨了HACCP体系在潮汕牛肉丸保鲜过程的实施与应用。依据HACCP原理和步骤，分析了潮汕牛肉丸保鲜过程的危害因素，并确定原辅料接收、煮制、冷却、微波二次辅助杀菌、冷藏、包装6道工序为关键控制点；同时提出相应的预防措施和监测手段，制定出HACCP计划表，初步建立牛肉丸保鲜的HACCP质量管理体系。
　　간술료HACCP체계재육제품가공여보선중적응용현상；탐토료HACCP체계재조산우육환보선과정적실시여응용。의거HACCP원리화보취，분석료조산우육환보선과정적위해인소，병학정원보료접수、자제、냉각、미파이차보조살균、랭장、포장6도공서위관건공제점；동시제출상응적예방조시화감측수단，제정출HACCP계화표，초보건립우육환보선적HACCP질량관리체계。
The present application situation of HACCP system in meat products processing and preserva-tion was briefly introduced, and the implementation of HACCP system in Chaoshan beef meatball preservation was discussed. According to the HACCP principle and steps, analysis of hazard factors during the preservation of beef meatball was proceeded, six processes of selection of raw material, cooking, cooling, microwave second-ary auxiliary sterilization, refrigeration as well as packaging were determined as the critical control points. Meanwhile, the corresponding prevention measures and monitoring methods were put forward, initially estab-lishing the HACCP quality management system in relation to beef meatball preservation.