有关冷鲜肉加工的论文洪玉峰（文法学院英语1102班学号A12110116）摘要:冷却肉是指将检疫合格的畜禽屠宰后,在24h内冷却降到0～4℃,并在后续加工、运输、流通和零售过程中始终保持在这样温度范围内生产的肉制品.由于其始终处于冷链过程,迅速排除肉体热量,降低深层温度,并在肉的表面形成一层干燥膜,减缓肉体内部水分的蒸发,延长了肉的保藏期限,并阻止微生物的生长和繁殖,使大多数微生物(尤其是腐败菌和致病菌)被抑制.另外,冷却肉中肌糖元酵解生成的乳酸也可抑制或杀死肉中的部分微生物,安全卫生性得到一定保障。Abstract:Chilledmeatreferstothequarantineinspectionoflivestockandpoultryslaughter,in24hincoolingdownto0to4DEGC,andinthesubsequentprocessing,transportation,distributionandretailprocessisalwaysmaintainedatthistemperaturerangefortheproductionofmeatproducts.Becauseitisalwaysinthecoldchainprocess,quicklyeliminatebodyheat,reducethedeeptemperatureonthesurfaceofthemeat,andformalayerofdryfilm,slowevaporationofthewaterinsidethebody,prolongthestoragelifeofmeat,andinhibitmicrobialgrowthandreproduction,sothatthemajorityofmicroorganisms(especiallythespoilageandpathogenic)issuppressed.Alternatively,chilledmeatmuscleglycogengeneratedlacticacidcanalsoinhibitorkillthemeatportionofthemicroorganism,healthandsafetyareguaranteed.关键词:冷却肉微生物肉体保藏期限腐败菌Keywords:Chilledmeatpreservationdurationofpathogeniccoolingspoilagebacteria.一、HYPERLINK"http://wenwen.soso.com/z/Search.e?sp=S%E5%86%B7%E9%B2%9C%E8%82%89&ch=w.search.yjjlink&cid=w.search.yjjlink"\t"_blank"冷鲜肉的概念目前市场上销售的HYPERLINK"http://wenwen.soso.com/z/Search.e?sp=S%E9%B2%9C%E8%82%89&ch=w.search.yjjlink&cid=w.search.yjjlink"\t"_blank"鲜肉主要有，热鲜肉、HYPERLINK"http://wenwen.soso.com/z/Search.e?sp=S%E5%86%B7%E5%86%BB%E8%82%89&ch=w.search.yjjlink&cid=w.search.yjjlink"\t"_blank"冷冻肉和冷鲜肉(又称冷却HYPERLINK"http://wenwen.soso.com/z/Search.e?sp=S%E6%8E%92%E9%85%B8%E8%82%89&ch=w.search.yjjlink&cid=w.search.yjjlink"\t"_blank"排酸肉)3种。热鲜肉就是现宰现卖，未经任何降温处理的鲜肉，在市场上占有的比例较大。此种肉的缺点是动物宰杀后肉温高，不可能包装，裸肉摊售，成为HYPERLINK"http://wenwen.soso.com/z/Search.e?sp=S%E7%BB%86%E8%8F%8C&ch=w.search.yjjlink&cid=w.search.yjjlink"\t"_blank"细菌的HYPERLINK"http://wenwen.soso.com/z/Search.e?sp=S%E6%B8%A9%E5%BA%8A&ch=w.search.yjjlink&cid=w.search.yjjlink"\t"_blank"温床，污染肉源。且该肉品质下降，肉的HYPERLINK"http://wenwen.soso.com/z/Searc