食品工业科技2025，Vol.46Issue(7)：365-374,10.DOI:10.13386/j.issn1002-0306.2024030021
畜禽肉类预制菜肴全链条风险因子研究进展
Research Progress on Risk Factors in the Whole Supply Chain of Prepared Livestock and Poultry Meat Dishes
摘要
Abstract
The prepared livestock and poultry meat dishes are defined as pre-packaged products mainly made of livestock and poultry meat using several processing technologies.After packaging,they need to undergo stored,transported,and sold under the conditions listed on the product label.Customers are becoming more and more enamored with these dishes due to their convenience and speedy production.However,the entire food supply chain,from raw meat to thermal processing to packaging and sterilization,may contain some potential risk factors,including veterinary medication residues from raw meat,hazardous and toxic thermal processing by products,chemical material migration,microbial contamination of food packaging.This paper focuses on six treatment processes:Raw material pretreatment,cooking and processing,packaging,storage,sterilization and reheating.In addition,a description is given of the types,sources,hazards,and research status of food safety problems in the supply chain of prepared livestock and poultry meat dishes.This paper can provide references for the industrial development of prepared livestock and poultry meat dishes since it can aid in the more effective avoidance of food production and processing hazards as well as the more thorough prevention of food safety problems.关键词
畜禽肉/预制菜肴/全链条/热加工/食品安全Key words
livestock and poultry meat/prepared dishes/whole chain/thermal processing/food safety分类
轻工纺织引用本文复制引用
李莹,钱敏,曾晓房,白卫东,吴清平,杨小鹃,董浩..畜禽肉类预制菜肴全链条风险因子研究进展[J].食品工业科技,2025,46(7):365-374,10.基金项目
国家重点研发计划项目(2022YFF1100700) （2022YFF1100700）
中国博士后科学基金面上项目(2023M740759) （2023M740759）
广东省科协青年科技人才培育计划项目(SKXRC202317) （SKXRC202317）
广东省研究生教育创新计划项目(仲恺-广州质量监督检测研究院联合培养研究生示范基地)(粤教研函[2021]2号). （仲恺-广州质量监督检测研究院联合培养研究生示范基地）
