| 熏烤肉制品卫生安全性及其绿色产品开发的技术关键 |
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| 引用本文： | 赵勤,王卫.熏烤肉制品卫生安全性及其绿色产品开发的技术关键[J].成都大学学报(自然科学版),2005,24(2):107-110. |
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| 作者姓名： | 赵勤 王卫 |
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| 作者单位： | 1. 四川高金食品股份有限公司,遂宁,629000
2. 成都大学肉类食品工程技术研究中心,成都,610106 |
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| 摘 要： | 熏烤肉制品是深受消费者喜爱的风味地方特产,但苯并芘等的污染残留是影响产品达到绿色标准的主要制约因素.研究表明,以严格控制原辅料质量及加工卫生管理为前提,通过对传统工艺的优化和改进,完全可能有效控制这一有害成分的残留.本文对熏烤肉制品卫生安全性及其绿色产品开发的技术关键进行了探讨.
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| 关 键 词： | 肉制品 苯并芘 绿色产品 工艺措施 |
| 文章编号： | 1004-5422(2005)02-00107-04 |
Safety of Smoked and Roasted Meat Products and Technical keys to Develop Green Foodstuff |
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| ZHAO Qin,WANG Wei.Safety of Smoked and Roasted Meat Products and Technical keys to Develop Green Foodstuff[J].Journal of Chengdu University (Natural Science),2005,24(2):107-110. |
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| Authors: | ZHAO Qin WANG Wei |
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| Abstract: | The smoked and roasted meat products are the special local flavors, but the contamination of B(a)P remained in the products is the main limited factor to be green foodstuff. The investigation and research have showed that the remained contamination could be effectively controlled by means of improving traditional technic process with controlling quality of processed materials and hygienic management strictly. This paper discusses the safety of smoked and roasted meet products and technical keys to develop green foodstuff. |
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| Keywords: | meat products B(a)P green foodstuff technological measures |
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