美味肉条质量影响因素的分析

对美味肉条生产过程中主要环节跟踪采样进行卫生指标检验 ,结果表明 :水冷和风冷工艺的美味肉条的卫生质量和风味无明显差异 ;而影响美味肉条卫生质量的主要工序是包装前后 ,建议严格执行生产工艺各环节的卫生管理条例及工艺规程 ,重点把握烘烤时间和温度 ,以提高美味肉条的卫生质量

Analysis of Factors Affecfing the Quality of Palatable Meat Product

The samples from various steps of the productive procedures of palatable meat rungs were analyzed according to the hygieism quality index.The result indicated that the hygieism management and technical execution in the productive procedure affected directly the quality of the meat product.