驢肉屠宰工藝減菌技術(shù)研究

摘 要：驢肉營(yíng)養(yǎng)豐富，口感好，備受消費(fèi)者喜愛(ài)，但驢肉屠宰工藝復(fù)雜，屠宰過(guò)程難免會(huì)受到微生物的污染，進(jìn)而影響驢肉的貨架期，給屠宰企業(yè)造成經(jīng)濟(jì)損失。本文系統(tǒng)闡述了驢肉屠宰過(guò)程中的各種減菌技術(shù)和方法，分析其優(yōu)缺點(diǎn)，為驢肉專(zhuān)用復(fù)合保鮮劑的研發(fā)提供理思路借鑒，為驢肉屠宰企業(yè)的胴體保鮮技術(shù)提供理論參考。

關(guān)鍵詞：驢肉；屠宰工藝；減菌

Abstract： Donkey meat is rich in nutrition， good taste， and is loved by consumers， but the donkey meat slaughtering process is complex， and the slaughtering process will be contaminated by microorganisms inevitably， which will affect the shelf life of donkey meat and cause economic losses to slaughtering enterprises. In this paper， various bacterial-reducing technologies and methods in the process of donkey meat slaughtering are described systematically. The advantages and disadvantages of them are also analyzed， which provides theoretical reference for the research and development of compound preservative for donkey meat， and provides a theoretical reference for the carcass preservation technology of donkey meat slaughtering enterprises.

Keywords： donkey meat; slaughtering process; decontamination

《千金·食治》中記載，驢肉補(bǔ)血、益氣，治勞損、風(fēng)眩、心煩。（剩余4990字）