Establish of Hazard Analysis Critical Control Point (HACCP) in Vacuum-packed Yao Meat

被引：0

作者：

Yao Y. ^{[1
]}

Xu B. ^{[2
]}

Li X. ^{[1
]}

机构：

[1] School of Food Science and Technology, Jiangnan University, Wuxi, 214000, Jiangsu

[2] State Key Laboratory of Meat Processing and Quality Control, Nanjing

来源：

Journal of Chinese Institute of Food Science and Technology | 2018年 / 18卷 / 04期

关键词：

Food safety; HACCP; Jellied meat; Processing sanitation;

D O I：

10.16429/j.1009-7848.2018.04.043

中图分类号：

学科分类号：

摘要：

As typical low-temperature meat products, its processing technology is complex without secondary sterilization, so then there are difficulties to process, store and transport jellied meat and short shelf-life. To improve quality and safety of jelly melt, with the help of HACCP, processing technology and sanitation was investigated, critical control points including die-filling, boiling, first cutting-up and packaging were determined, so as to their correct measures. The result was significant. The most serious safety issues such as aerobic plate count and coli forms were enforced in the program and can be used as an effective assurance for Yao-meat safety. © 2018, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：325 / 331

页数：6

共 4 条

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