摘要
针对生鲜鸭肉产品的安全质量现状,研究肉鸭生鲜制品在生产、流通和销售全过程中的生产安全关键技术,建立肉鸭规模化屠宰冷却、多栅栏减菌、冷链不间断的标准化保鲜技术,使生鲜鸭肉产品成为肉类加工企业的主打产品和主流方向,可以满足人们追求肉食美味、安全和合理营养的需求。
In view of the actu.ality of safety and quality of duck, the key technology of production safety were researched on the products of duck in process of production, circulation and sale. Slaughtering and cooling, hurdle technology and standard uninterrupted cold chain preservation technology were established, so fresh duck＇s products will become the theme of products and mainstream in meat processing enterprises, satisfy people＇s pursuit of the meat is delicious, safe and sound nutrition needs.
出处
《农产品加工（下）》
2007年第4期16-18,共3页
Farm Products Processing
基金
江苏省南通市科技攻关项目(AL2006009)
关键词
鸭肉
冷却肉
深加工
栅栏技术
综合保鲜
duck
cooling
deep processing
hurdle technology
synthetical preservation
作者简介
蒋云升（1962-），男，江苏人，副教授，研究方向：肉类深加工。
