Application of HACCP in Beef Slaughter and Chilled Meat Processing
SHI Chong-ying，HE Yue-jun，TIAN Yang，HUANG Ai-xiang
1. Faculty of Food Science, Yunnan Agricultural University, Kunming 650201, China ；
2. Lancang Animal Husbandry Co.,Yunnan Ai ni Agriculture Livestock Group, Lancang 665600, China
摘要以肉牛屠宰及冷却肉加工为研究对象，根据危害分析与关键控制点系统（hazard analysis and critical control points，HACCP）原理，对牛肉屠宰加工过程中各个环节可能存在的危害进行分析，确立关键控制点、关键限值、监控方法及纠偏措施，构建规范的HACCP质量管理体系，从而有效消除、预防或最大限度地降低牛肉屠宰过程中的危害，确保牛肉产品质量。
Abstract：According to the principles of hazard analysis and critical control points （HACCP）, this study aimed to analyze potential hazards in each beef slaughter procedure, identify critical control points, critical limits, monitoring methods and corrective measures, and construct a regular HACCP system, which can effectively eliminate, prevent and minimize potential hazards present in beef slaughter so that the quality of beef can be ensured.
2011, Vol. 25 
