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MEAT RESEARCH
2008
(4)
84-87
从流通角度谈肉制品分类
作 者：
刘爱萍
单 位：
中国肉类食品综合研究中心
关键词：
肉制品分类;流通;罐头
摘 要：
根据蒸煮温度的不同,肉制品可分为高温肉制品和低温肉制品,高温肉制品的特性与罐头相似。但是,在肉制品卫生管理方面,高温肉制品定位混乱,许多常温流通的高温肉制品套用低温肉制品的微生物指标,这种状况对肉制品安全管理是不利的。本文提出,肉制品分类应考虑流通因素,罐头的定义应明确"可在常温下流通"这一特性。
译 名：
Classification of Meat Products According to Distribution Pattern
作 者：
Liu Ai-ping(China Meat Research Center,Beijing 100068)
关键词：
Meat classification,Distribution,Can
摘 要：
According to the different cooking temperature,meat products can distinguish between pas-teurized meat products and autoclaved meat products,the characteristic of the latter is similar with can. However,in the meat hygiene management field,the autoclaved meat products is positioned chaos,their microbial indicators at room temperature circulation are using pasteurized meat products standard,the situation is quite unfavorable to the meat hygiene management.This text point out that the meat classification should consider distribution pattern,the definition of can must clearly include a character of "distribution under the room temperature" .
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