摘要
为确保屠宰加工肉类产品的安全和卫生,主要对生猪在屠宰加工过程中微生物污染和减菌措施进行了总结,旨在对屠宰行业在预防和减少屠宰线上胴体污染方面提供参考。
For better control of the microbiological safety and quality of meat,microbial contamination and decontamination technologies during slaughtering and processing of pig were summarized,in the hope of guiding the slaughtering industry how to prevent and reduce carcass contamination on the slaughter line.
出处
《肉类工业》
2011年第8期13-16,共4页
Meat Industry
关键词
生猪屠宰
胴体
微生物污染
减菌措施
live pig slaughtering
carcass
microorganism contamination
decontamination
