| 西餐牛肉类初加工与食品安全控制分析 |
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| 作者姓名： | 王德君 |
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| 作者单位： | 北京第二外国语学院中瑞酒店管理学院 |
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| 摘 要： | 牛肉是西餐主要的食材之一。本文通过对牛肉的初加工技术进行分析,探究对西餐牛肉类进行食品安全控制的措施,以提高牛肉类产品的整体质量,使西餐牛肉类产品能够达到我国食品安全的标准。
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| 关 键 词： | 西餐牛肉 初加工 食品安全控制 |
Analysis of Western Food Beef Primary Processing and Food Safety Control |
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| Authors: | WANG Dejun |
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| Institution: | (Alumni Association of Beijing Hospitality Institute,Beijing International Studies University,Beijing 102601,China) |
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| Abstract: | In the category of western food,beef is one of the main ingredients.This article analyzes the beef’s primary processing technology and explores the measures to control the food safety of western beef to improve the overall quality of beef products,so that western beef products can meet my country’s food safety standards. |
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| Keywords: | western beef primary processing food safety control |
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