蛋白芯片检测法验证热加工肉及含肉食品的加热效果

HEATING EFFECT VALIDATION IN PROCESSED MEAT AND MEAT PRODUCTS BY AUTOMATIC PROTEIN CHIP METHOD

本文从检测原理、操作方案等角度研究了全自动蛋白芯片检测法做为热加工内及含肉食品HACCP实施中的加热效果验证措施的可行性并展望前景。

The automatic protein chip method which can be used to validate heating effect in processed meat and meat products in the course of HACCP implementation was studied fi＇om the principle, procedures, its feasibility and prospect.