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《Farm Products Processing》 2015-01
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The Key Technologies of Chilled Pork Quality Control

LIU Ying;WANG Ye;JIANG Qi;YIN Yiran;MENG Jiahui;ZHENG Yongzheng;College of Food Engineering and Nutritional Science,Shaanxi Normal University;  
This paper introduces the definition of chilled meat and the influence factors of chilled meat quality respectively.According to chilled meat processing,it elaborates on how to guarantee the quality of the product in processing of chilled pork, from the receive of pigs, pre-slaughter and quarantine, slaughtering and processing, pre-chilling and splitting carcass,packaging,chilling and distribution of finished sales.
【CateGory Index】: TS251.51
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