CAJ | 학술논문

根据危害分析与关键控制点系统原理，对冷却牛肉加工过程中主要环节可能存在的微生物危害进行分析，确立关键控制点、关键限值、监控方法及纠偏措施，构建规范的HACCP质量管理体系，从而有效消除、预防或最大限度地降低冷却牛肉生产过程中的微生物危害，确保产品质量。
근거위해분석여관건공제점계통원리，대냉각우육가공과정중주요배절가능존재적미생물위해진행분석，학립관건공제점、관건한치、감공방법급규편조시，구건규범적HACCP질량관리체계，종이유효소제、예방혹최대한도지강저냉각우육생산과정중적미생물위해，학보산품질량。
According to the principles of hazard analysis and critical control points ( HACCP), ana- lyzing microorganism hazards in chilled beef procedure, identifying critical control points and critical lim- its, monitoring methods and corrective measures, and construct a normative HACCP system were the aims of this study, so as to eliminate, prevent and minimize microorganism hazards in chilled beef procedure ef- fectively, and ensure the quality of chilled beef.