农产品加工（上半月）
農產品加工（上半月）
농산품가공（상반월）
Academic Periodical of Farm Products Processing
2015年
1期
37-39
,共3页
刘英%王烨%江琦%尹艺然%孟佳惠%郑永政
劉英%王燁%江琦%尹藝然%孟佳惠%鄭永政
류영%왕엽%강기%윤예연%맹가혜%정영정
冷鲜肉%加工%品质
冷鮮肉%加工%品質
랭선육%가공%품질
chilled meat%processing%quality
简要介绍冷鲜肉定义和冷鲜肉品质的影响因素，并根据冷鲜猪肉的生产工艺从生猪宰前接收、宰前检疫、屠宰加工、胴体预冷及分割包装、成品冷藏及流通销售5个环节，详细阐述在冷鲜猪肉生产过程中如何保证产品品质。
簡要介紹冷鮮肉定義和冷鮮肉品質的影響因素，併根據冷鮮豬肉的生產工藝從生豬宰前接收、宰前檢疫、屠宰加工、胴體預冷及分割包裝、成品冷藏及流通銷售5箇環節，詳細闡述在冷鮮豬肉生產過程中如何保證產品品質。
간요개소랭선육정의화랭선육품질적영향인소，병근거랭선저육적생산공예종생저재전접수、재전검역、도재가공、동체예랭급분할포장、성품랭장급류통소수5개배절，상세천술재랭선저육생산과정중여하보증산품품질。
This paper introduces the definition of chilled meat and the influence factors of chilled meat quality respectively. According to chilled meat processing,it elaborates on how to guarantee the quality of the product in processing of chilled pork,from the receive of pigs,pre-slaughter and quarantine,slaughtering and processing,pre-chilling and splitting carcass,packaging,chilling and distribution of finished sales.
