摘要
高温肉制品在我国肉制品种类中占有相当大的比例,涉及灌肠类、酱卤类、烧烤类等许多品种,其特性已经属于罐头,但却仍沿用原属性的卫生标准(GB2726),官方对产品流通温度没有明确划分,是企业将产品随意归类的根源。建议在产品分类方面考虑流通因素,将10℃以下流通的产品划为低温肉制品,卫生指标采用GB2726,10℃以上流通的肉制品划为高温肉制品,微生物指标采用GB4789.26。
High temperature meat products occupy pretty large proportion in our country＇s meat products of all types, relate to the enema type, the sauce thick gravy type, roast type, etc. Their characteristics already belong to can,but it still attribute to hygienic standard of plain （GB 2726）. Official does not clearly definite the circulation temperature of the products, which is the origin reason why enterprise classified the product at will. We suggest that considering circulation factor while classify products：products circulation within 10℃ define as low temperature meat products,the hygiene index adopt GB 2726; products circulation above 10℃ define as high temperature meat products,the microorganism index adopt GB 4789.26.
出处
《肉类工业》
2009年第1期51-54,共4页
Meat Industry
关键词
高温肉制品
低温肉制品
罐头
商业无菌
分类
high-temperature meat
low-temperature meat
can
business sterile
classification
