摘要
熏烤肉制品是深受消费者喜爱的风味地方特产,但苯并芘等的污染残留是影响产品达到绿色标准的主要制约因素.研究表明,以严格控制原辅料质量及加工卫生管理为前提,通过对传统工艺的优化和改进,完全可能有效控制这一有害成分的残留.本文对熏烤肉制品卫生安全性及其绿色产品开发的技术关键进行了探讨.
The smoked and roasted meat products are the special local flavors, but the contamination of B(a)P remained in the products is the main limited factor to be green foodstuff. The investigation and research have showed that the remained contamination could be effectively controlled by means of improving traditional technic process with controlling quality of processed materials and hygienic management strictly. This paper discusses the safety of smoked and roasted meet products and technical keys to develop green foodstuff.
出处
《成都大学学报（自然科学版）》
2005年第2期107-110,共4页
Journal of Chengdu University（Natural Science Edition）
