肉类研究2013，Vol.27Issue(7)：58-61,4.
肉品加工栅栏技术控制与冷链管理
Application of Hurdle Technology for Quality Control and Cold Chain Management in Meat Processing Industry
摘要
Abstract
The hygiene,safety and quality of foods depend on the hurdles in their processing and storage.Most meat products have a pH greater than 5.2.Since food products with a water activity (aw) larger than 0.95 are apt to deteriorate or spoil,it is necessary to apply hurdle technology for cold chain management in food processing and storage,otherwise the hurdles such as aw,oxidation-reduction potential (Eh),competitive flora (c.f.) and preservatives may be inevitable,which are very unfavorable for the overall quality of food products.By contrast,safer products with better overall quality can be produced by using cold chain management as the main hurdle.Currently,there is extremely inadequate awareness about the important of this hurdle,causing the problem of guaranteeing food quality to be the key to an enterprise's economic benefits and also to be an important potential food safety hazard.This paper focuses on a review of the fundamental principle of hurdle technology and its application for cold chain management in the meat processing industry,which will be helpful to enhance peoples' awareness about the vital role of hurdle technology and particularly cold chain management in improving the quality and safety of meat products and promote their application in the meat processing industry.关键词
栅栏技术/冷链管理/肉品加工/质量控制Key words
hurdles technology/ cold chain management/ meat products processing/ quality control分类
轻工纺织引用本文复制引用
王卫,张佳敏,王新惠,李翔,唐仁勇..肉品加工栅栏技术控制与冷链管理[J].肉类研究,2013,27(7):58-61,4.基金项目
肉类加工四川省重点实验室开发基金项目(13R-24) （13R-24）
