低温肉制品加工过程中的卫生质量控制

低温肉制品从原料到产出要经过多道程序,需经历一个很长的周期,在这个时间内,很容易出现质量问题,所以对低温肉制品加工过程中的卫生进行质量控制显得至关重要。本文对低温肉制品中的卫生质量控制进行深入分析,以期提升低温肉制品的安全性。

Hygienic Quality Control in Low Temperature Meat Processing

Low temperature meat products in the process of production to output to go through a multiple process, which go through a long period of time, it is easy to has quality problems during this time, so for low-temperature meat processing in the process of health quality control is very important. In this paper, low-temperature meat products in the health quality control conducted is analysed in order to enhance the safety of low-temperature meat products.