科尔沁牛肉标准化研究与思考

Research and Thinking on the Standardization of Horqin Beef

随着生活水平的提升,百姓对牛肉等畜产品质量安全的把控越来越重视,需要采用标准化手段提升畜产品安全水平,为此,内蒙古自治区通过对特色产业进行分析研究,特制定团体标准T/NMSP.MZB02.2-2019《“蒙”字标畜产品认证要求科尔沁牛肉》对科尔沁牛肉生产全产业链进行了规定。本文从科尔沁牛肉产业标准化制定现状及产地环境优势出发,重点研究不同标准下科尔沁牛肉产地环境、理化质量、卫生安全等指标的差异性,从而打响“蒙”字标品牌,以期促进自治区肉牛产业高质量发展。

With the improvement of living standards,people pay more and more attention to the control of the quality and safety of animal products such as beef.It needs to adopt standardized means to improve the safety level of animal products.To this end,through the analysis and research on the characteristic industry,the Inner Mongolia has developed the association standard,TNMSP.MZB02.2-2019,Mongolian animal products certification requirements,Horqin beef,to define the requirements for the whole production chain of Horqin beef.Based on the status quo of the standardization of the Horqin beef industry and the advantages of the production environment,the differences of the production environment,physical and chemical quality,health and safety of Horqin beef in different standards are studied in this paper,to promote the brand of Mongolian products,and facilitate the high-quality development of the beef cattle industry in the autonomous region.