摘要
在冷鲜牛肉的生产过程中,HACCP计划关键控制点位置,通常要求对判定产品微生物污染程度的指示微生物进行计数,用来判断一批产品是否合格。通过开发和利用在冷鲜牛肉生产过程中HACCP的实施获得的数据,研究采用统计过程控制(SPC)的方法对整个过程进行监控。结果表明,采集的指示微生物数据符合正态分布;均值-极差控制图能够有效的对冷鲜牛肉生产过程进行监控;从屠宰后的胴体到分割后的成品肉,过程能力指数和过程性能指数在下降,但整个过程处在统计控制状态,菌落总数、肠杆菌科、大肠杆菌的指标都符合欧盟食品微生物的标准;相关性分析显示,牛胴体的污染程度对成品牛肉的污染影响,在0.05水平(双侧)上显著相关。
In the process of chilled beef production, the enumeration of certain microorganisms as microbiological quality indicators is very important to estimate whether or not the products in the Hazard Analysis Critical Control Points （HACCP） systems. The aim was to exploit the data a process of chilled beef production implementing HACCP and using statistical process control to monitor the process. The results showed that the microbial quantity distribution of beef carcasses and beef were studied by normality test, and the quantity of total bacterial count, Enterobacteriaceae and total Coliforms showed normal distribution and conforming to the EU food microbiological standards; X bar-R control chart was effective to monitor the process; The process capability index and process performance index both decreased. There was significant correlate between the microbial quantity of beef carcasses and beef （p〈0.05）.
出处
《食品工业》
北大核心
2015年第10期48-52,共5页
The Food Industry
基金
宰后牛肉品质控制关键技术的研究及应用(2014GY04)
新疆农八师工业科技攻关计划
关键词
控制图
过程能力分析
冷鲜牛肉
监控
control charts
process capability analysis
chilled beef
monitor
