食品工业科技2012，Vol.33Issue(9)：354-357,4.
重庆市餐饮酱卤肉制品质量调查分析
Investigation and analysis of sauced meat products quality in Chongqing
屠大伟 1孙玉侠 2张磊 1王友建1
作者信息
- 1. 重庆市计量质量检测研究院,重庆401123
- 2. 西南大学食品科学学院,重庆400715
- 折叠
摘要
Abstract
In order to understand quality situations for sauced meat products of catering enterprises in Chongqing,according to statistical principle,two hundred representative samples were extracted to investigate food additives and microbiology,and analyze the kind of raw materials,the relationship of processing methods and samples quality,and distribution of unqualified indexes.The results showed the unqualified rate was 20%.When heating time was longer,product texture was looser,or the temperature was lower,the qualified rate of products was higher.Based on the experimental results,some suggestions were put forward for the purpose of improving the quality of sauced meat products.关键词
酱卤肉制品/质量调查/不合格率/分析/餐饮业Key words
sauced meat product/quality investigation/unqualified rate/analysis/catering trade分类
轻工纺织引用本文复制引用
屠大伟,孙玉侠,张磊,王友建..重庆市餐饮酱卤肉制品质量调查分析[J].食品工业科技,2012,33(9):354-357,4.
