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| 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 |
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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.
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2011, Vol. 25 
