腌腊肉制品选购小常识

消费者在购买禽类腌腊肉制品食品时要“五看一闻”：一看产品认证标志。生产企业是否获得食品生产许可证，有无“QS”标志；二看生产日期。越新鲜的产品口味越好，产品存放时间越长，氧化现象就越严重。三看产品表面。要选择表面干爽的产品，表面不干爽的肉制品容易有细菌繁殖，腐败变质。四看产品外观色泽。颜色过于鲜艳的肉制品有可能添加过量色素，不要购买。五看产品弹性。弹性好的肉禽制品内在质量好。六闻气味。闻闻气味是否正常，有无酸败腐臭异味。     

十种肉制品不合格

北京市质监局5月9日公布了肉制品产品质量监督抽查结果,132种受检肉制品合格122种,抽样合格率为92.4%.抽查发现的主要质量问题是菌落总数及重金属铅超标,食用细菌或重金属超标的食品会对人体健康产生影响.肉制品蛋白质含量主要取决于瘦肉的加入量,有些企业为降低生产成本而加入了过量的廉价低蛋白物质如肥肉、淀粉等,造成蛋白质含量不达标.     

十种肉制品不合格

北京市质监局5月9日公布了肉制品产品质量监督抽查结果，132种受检肉制品合格122种，抽样合格率为92．4％。抽查发现的主要质量问题是菌落总数及重金属铅超标，食用细菌或重金属超标的食品会对人体健康产生影响。肉制品蛋白质含量主要取决于瘦肉的加入量，有些企业为降低生产成本而加入了过量的廉价低蛋白物质如肥肉、淀粉等，造成蛋白质含量不达标。     

肉及肉制品微生物检测新技术探究

肉及肉制品富含蛋白质、碳水化合物、维生素、脂肪、铁、锌等营养物质,能够满足人体对各类营养的需求。然而,肉及肉制品在生产加工和储运过程中容易受到微生物的污染,所以,通常采取科学有效的检测技术,以确保食品安全。本文分析了肉及肉制品微生物检测的重要性,阐述了鲜肉、冷藏肉、肉制品中存在的主要微生物及其检测手段,探索了肉及肉制品的微生物检测新技术。     

禽肉制品选购小常识

1、在购买熟制禽类制品时,可采用看、嗅、摸的方法来鉴别其新鲜程度。对于挂糊的熟肉制品尤其要小心,在购买时应掰开表面糊,观察内部炸肉,若色泽不正、发粘、有臭味,则属变质肉制品。2、在购买生制禽类制品时,应选择色泽鲜明,精肉呈鲜红色或暗红色,脂肪透明或呈乳白色,肉身干爽、结实、富有弹性,指压后无明显凹痕,无明显酸败味或其他异味的产品。3、我们在挑选时还应看产品包装上“QS”标志及生产日期。选择近期产品。选择表面干爽的产品,表面潮湿的肉制品容易有细菌繁殖。颜色过于鲜艳的肉制品也要谨慎购买。4、看包装。熟肉制品是直接入…     

酸肉的营养价值及安全性研究

中国传统酸肉是以新鲜猪肉为原料,加入米粉、盐等调味品,在自然状态下利用微生物进行厌氧发酵而成的一类乳酸细菌型发酵肉制品。主要介绍了传统酸肉的生产现状及加工工艺,对其营养价值和安全性进行了分析。     

抗生素治疗牛、羊细菌性疾病的微探

随着我国经济水平的提高和畜牧业的发展,我们对一些肉类和肉制品的需要量也越来越大,对其品质的要求也越来越高了,同时伴随着畜牧业和养殖业的加速发展,一些牛羊性细菌的广泛出现,这对其他的家禽与牲畜的生命安全带来危险,同时对消费者的也造成了一定的威胁.本文阐述了牛羊细菌性疾病的种类和提出了一些相关的应对措施,特别就抗生素来治疗牛羊细菌性疾病.     

水产品常见典型的保鲜技术

<正>当水产品失活后,在其体内进行着一系列的物理、化学和生理上的变化。当鱼死后,细菌会从肾脏、鳃等系统和皮肤、黏膜、腹部等侵入鱼的肌肉,特别当鱼死后僵硬结束后,细菌繁殖迅速。细菌的繁殖可使水产品腐败,发生质变,并可能产生组胺等有毒物质。由于水产品组织柔     

肉制品加工过程中的有毒有害成分分析

随着人们生活水平的不断提高,人们的饮食结构发生了改变,肉制品的产生使人们的饮食生活更加丰富。肉制品作为人们日常生活中必不可少的食品,直接关系到人们的身体健康,其生产安全问题备受关注。但是,在日常质量检测过程中,由于对肉制品的检验手段较为单一、监管不够完善,导致肉制品在加工过程中产生的各种有毒有害物质无法被检验出来,造成食品安全风险。因此,本文通过分析肉制品加工过程中容易产生有毒有害成分的原因,对肉制品加工过程中有毒有害物质成分进行分析并详细分析肉制品加工过程中有毒有害物质的检测方法,提出加强肉制品检验的措施,以期为今后肉制品加工开展有毒有害物质检测提供一定的参考意见。     

发挥不同主体职能 推动产业良性发展——2015中美肉制品加工交流项目总结报告

正根据中美两国政府协议,为加强两国肉制品加工领域的科技交流,应美国农业部邀请,2015年8月2日-15日,农业部农产品加工局组织局机关、有关研究机构和企业人员等一行6人,赴美开展了为期14天的访问,重点对美国有关政府部门、行业协会、科研机构和企业等不同主体在肉制品加工业发展中的职能定位及运行情况,进行了实地调研交流。现将有关情况报告如下:美国肉制品产业发展现状美国肉制品加工业设施装备条     

Factors Influencing Retailers' Decision to Sell PDO/PGI Fresh Meat

Abstract

The objective of this paper is to analyze retailers' attitudes toward region of origin labeling in fresh meat and the factors influencing retailers' decision to sell these quality labeled meats. Data come from a survey conducted with retailers in Spain (Aragon) in 2002. Firstly, retailers' attitudes toward region-of-origin labeled meat are investigated. Secondly, factors affecting the probability to sell region-of-origin labeled for two meat products (beef and lamb) and the level of sales are determined. To do this, a probit model has been specified to analyze the probability to sell region-of-origin labeled beef/lamb and an ordered probit, to study the level of sales for beef/lamb.     

A gravity model analysis of meat trade policies

The conventional gravity model is revised for a single commodity and applied to meat markets to determine factors affecting trade flows of meat. This study demonstrates that the gravity model for a single agricultural commodity can be parameterized more effectively by using time series and cross-section data rather than cross-section data alone. This study reveals that trade policies and subsidies used by exporting and importing countries, livestock production capacity in countries, and distances play an important role in determining trade flows of meat. Long-term agreements achieve the highest performance toward enhancing international meat trade. Import quotas and the hoof-and-mouth disease on beef greatly impair meat trade.     

Household food consumption in Turkey

This paper analyses Turkish household food consumption, usingdata from the 2003 Turkish Household Expenditure Survey. A completedemand system is estimated taking into account demographic differencesand zero consumption. The highest expenditure elasticity isfound for the meat and meat products group, suggesting thatits demand will grow faster than the demand for other productsas the economy develops and income increases. Demand is moreprice-responsive for fats and oils and non-alcoholic beveragesthan all other food products. Regional and seasonal differencesand socio-demographic factors are as important as the conventionaleconomic variables in explaining observed differences in thehousehold's food consumption patterns in Turkey.     

肉制品生产加工中的质量安全问题探讨

肉制品是人们生活中经常食用的产品之一,富含人类生存所需的多种营养物质,但同时也是各种疾病传播的媒介。想要保证肉制品的质量,需要对肉制品生产加工环节的质量安全进行严格把控。本文简单分析了肉制品生产加工中的质量安全问题,提出了肉制品质量问题的解决办法,从温度控制、质量检测、加工管理和销售监测等环节进行细致剖析,指导肉制品生产加工,保障消费者的食品安全。     

Hedonic Analysis of Consumers' Valuation of Country of Origin of Meat in the United Kingdom

We estimate the implicit prices consumers are willing to pay for country of origin labels, using hedonic price methods and panel data for meat and meat products in the United Kingdom. Our results show that consumers place significant value on origin information across fresh and processed meat products, especially since the horsemeat incident in 2013. The findings also suggest that retailers have increased the use of voluntary labelling of processed meat products since the incident. Hence, further extension of existing mandatory labelling requirements to processed meat products may not be required at least in the short term.     

The Impact of Sustainability Aspects in the Meat Sector: A Cluster Analysis Based on Consumer Attitudes and Store Format Choice

Several consumer studies have shown considerable market potential for sustainable meat products, however, their markets shares are still marginal. In Germany, the sustainable aspects “organic,” “local origin,” and “animal welfare” are of special interest. To obtain a precise overview of potential target groups for these meat categories and their choice of store format, 620 German consumers were surveyed on their attitudes toward sustainable meat production and their shopping behavior. First, target groups based on consumers’ attitudes were identified by cluster analysis, taking into account possible overlaps. Consumers were also clustered by their store format choice and their preferred type of meat packaging. A cross tabulation of the results then provided insights into which store format and type of meat packaging is preferred by the target groups for sustainable meat products. Due to overlaps found in the target groups, the existence of important subgroups was shown. Amongst the target groups, only a slight preference for unpackaged meat products was found. Basically, the offer of sustainable meat products appears of interest for all store formats, with particular emphasis on supermarkets. The results of this study can support producers and retailers developing new and tailored marketing strategies for sustainable meat products.     

粤菜胶状馅料制作的形成原理与影响因素

胶状馅料是粤菜制作中常用的一种半制品,具有很好的黏性和可塑性,还可以单独制成各种造型的菜肴,制品口感爽滑而有弹性,味道鲜美,深受广大食客们喜爱。肉料经过剁成蓉、添加调味料和搅打等复杂加工,其物理和化学性质都发生了很大变化。在制作馅料制品时,必需掌握打制原理和有关影响因素,使制品的质量更好。     

我国冷却肉生产现状与技术研发进展探究

本文分析国内冷却肉的生产发展情况,探析生产发展历程,共分成热鲜肉、冷冻肉及冷却肉3个阶段.重点研究冷却肉生产技术研发进展,包括加工流程、胴体减菌、保鲜技术等.     

浅谈肉制品冻干发酵剂关键技术研究

本文主要对肉制品冻干发酵剂相关内容进行分析,着重探究肉制品冻干发酵技术关键技术。对上述内容进行分析,有利于节省劳动力,提升生产效率,同时也能够为企业降低成本,提升肉制品冻干发酵剂质量和生产效率,可为相关企业提供借鉴。     

Is Dry Aging for Pork Relevant to Consumers?

Introducing a new product is tricky because of potential problems with consumer acceptance. Dry aging is a technique that could make meat more tender, but at the expense of the color that would become darker. This technique is widely used for beef, but it could be useful in the pork industry since the increasing offer of lean meat has reduced its natural tenderness. We investigate Italian consumer preferences for dry aging applied to pork loin and the effect of information on consumer acceptance. A sample of 264 consumers was surveyed in June 2014 in Bologna, Italy, using a hypothetical rank-based conjoint analysis. Data were analyzed using a rank-ordered logit (ROL) approach. Results suggest that consumers preferred dry-aged pork loin to fresh pork loin. They also preferred products labeled with Italian origin and having low fat content. Factors affecting the intention to purchase dry-aged pork loin are age and information on dry aging.