西式火腿切面渗水及其关键控制点的研究

Research on seeping of western-style ham section and critical control point

随着人民物质生活水平的不断提升,中国肉类消费发生了明显的结构变化。特别是西式火腿,日益受到人们的青睐。而西式火腿切面渗水问题,严重影响着产品质量。根据多年西式火腿的生产加工经验,结合肉制品基础理论知识,分析了西式火腿切面渗水的影响因素并设定关键控制点。

Along with the people life level rising, meats consumption in China has had obvious structural change. Especially the western - style ham, has received people＇s favor increasingly. But the question on seeping of western - style ham section has seriously influenced its quality. By many years of production experience and the basic theoretical knowledge of meat, the author has analyzed the influencing factors of western -style ham section seeping and establishes the essential control point to improve its quality.