肌旋毛虫快速消化群检法

消化法检验旋毛虫始于七十年代,在国外早已被普遍采用。1976年12月21日,欧洲经济共同体所作的《从第三国进口新鲜猪肉检验旋毛虫的规定》中指出,对旋毛虫的检验既可使用压片镜检法,也可使用消化法。因消化法优于压片镜检法,所以大多采用消化法。我国1957年由农业、卫生、外贸、商业四部联合颁发的《肉品卫生检验试行规程》规定用压片镜检法检验旋毛虫,不论在有无旋     

卫生部办公厅关于同意废止《肉品卫生检验试行规程》的复函

中华人民共和国卫生部卫办监督函[2007]340号农业部办公厅:你厅《关于商请联合废止〈肉品卫生检验试行规程〉的函》(农办医函[2007]23号)收悉。经研究,同意你部关于废止《肉品卫生检验试行规程》的意见。卫生部办公厅二○○七年六月五日卫生部办公厅关于同意废止《肉品卫生检验试行规程》的复函$卫生部办公厅     

北京市鉴别注水肉有标准

北京市技术监督局最近发布一项地方标准,对正常鲜猪肉和注水鲜猪肉的鉴别作了明确规定。 所谓鲜猪肉,是指生猪屠宰加工,经兽医卫生检验符合市场鲜销而未经冷冻的猪肉;所谓注水鲜猪肉,是指未执行《肉品卫生检验试行规程》要求的宰前3小时禁水规定或在生猪宰前、宰后被人为灌、注水,而使胴     

肉品卫生检验试行规程的时效性

《肉品卫生检验试行规程》(以下简称《试行规程》)是指导我国肉品卫生检验工作的法规性文件。一部技术法规应当根据我国的国情及当代科学技术水平提出合理的要求与规范,必要时应根据新的情况进行适当的修订,以使其符合实际需要。因此,它具有一定的时效性。我国现行的《肉品卫生检验试行规程》是1959年11月1日,由当时农业部、卫     

中华人民共和国卫生部 卫办监督函[2007]340号 卫生部办公厅关于同意废止《肉品卫生检验试行规程》的复函

农业部办公厅： 你厅《关于商请联合废止（肉品卫生检验试行规程）的函》（农办医函[2007]23号）收悉。经研究，同意你部关于废止《肉品卫生检验试行规程》的意见。[第一段]     

猪囊虫的活力测定及实际应用

近年来,猪囊虫病有逐年上升的趋势,囊虫猪肉严重危害消费者的健康,是目前我国肉品卫生检验中重点检查的病种之一。按有关法规要求,根据囊虫寄生密度的不同,其无害处理方式亦异。通过采取冷冻和盐腌方法进行囊虫猪肉的无害化处理。但无论采取何种方法灭囊,在处理后均须做囊虫活力测定,否则不允许上市出售。     

腌腊肉品的质量检验和卫生要求

<正> 卫生检验人员,对鲜冻猪肉的卫生检验工作,向来十分重视,严格执行《肉品卫生检验试行规程》,凡未经检验的猪肉不得加工、、出售和调拨.但对腌腊肉品的卫生检验却往往被忽视,甚至无人问津.其实,腌腊肉品的加工质量与卫生要求,对人民身体健康关系极大.如咸肉、香肠在加工时原料不卫生,存放时间久了或保管不善,使脂肪发生氧化,     

屠猪肌肉寄生虫的检验与处理

旋毛虫（肌型）、囊尾蚴（囊虫）,猪住肉孢子虫、孟氏裂头蚴（孟氏双槽蚴）不仅是寄生在猪骨骼肌中常见的４种寄生虫,也是能感染于人,给人体健康带来危害的人畜共患寄生虫病。特别是旋毛虫病与猪囊虫病在我国的东北、华北、西北及河南的部分地区尤其严重;发病率高、检出率高,严重威胁人们的食肉安全并造成重大的经济损失。在１９９９年中华人民共和国农业部公告（第９６号）公布的一、二、三类动物疫病病种名录中被列为二类疫病。因此在肉品兽医卫生检验中应予重视;极需提高检验、检测技术和卫生处理水平。准确鉴别严格把关以确保人民…     

生猪宰后囊虫病的检验

猪囊虫病是一种危害较大的人、猪共患病,生猪宰后此病的严格检验和处理是防止人感染有钩绦虫病和囊虫病的有效途径,在兽医公共卫生上具有极为重要的意义。GB16548—1996《畜禽害肉尸及其产品无害化处理规程》规定囊虫病畜的肉尸和内脏进行化制处理,这就对生猪宰后囊虫的检验提出了更高的要求,我厂根据《肉品卫生检验试行规程》进行总结探索,有效地控制了囊虫漏检。     

肉类及其食品中旋毛虫检疫的现状和发展趋势

<正> 旋毛形线虫,简称旋毛虫,其成虫和幼虫分别寄生于同一宿主的小肠和肌肉内。由其引起的旋毛虫病(trichinellosis, trichinosis),是一种严重的人兽共患寄生虫病,主要因生食或半生食含有旋毛虫幼虫囊包的猪肉及猪肉制品所致。 猪肉旋毛虫检疫 猪肉及其制品仍是目前世界上人体旋毛虫病的主要传染源,尤其是在发展中国家,应继续加强对猪肉的旋毛虫检疫工作。 目前在我国26个省市区已发现有猪旋毛虫病,屠宰猪群中旋毛虫检出率在     

Effect of hot-boned pork on the keeping quality of fresh pork sausage

The first experiment evaluated the effect of solid carbon dioxide (dry ice) addition to hot-boned meat, in different proportions, upon the keeping quality of fresh pork sausage patties. Dry ice had some negative effects at levels of 20% to 40%, such as hardening and colour fading of samples, although it increased water-holding capacity of the sausage. In the second experiment three proportions of hot-boned meat and chilled meat were evaluated as a means to extend the retail storage time of fresh pork sausage links. Hot-boned pork was treated by three methods: freezing the meat before grinding, salting and freezing, and salting plus dry ice addition. The results favoured the use of 50% hot-boned meat and 50% chilled meat, for which the lowest hardness and oxidation values were obtained. Microbial counts and hue values showed no significant variation among the three treatments. Salting and freezing hot-boned meat before grinding was the method which produced the best overall quality.     

Safety and storage stability of horse meat for human consumption

Most horse meat is consumed by humans and/or animals in the region where it is produced. However, horse meat for human consumption is exported in large quantities from the Americas and in lesser quantities from Eastern Europe, to Western Europe and Japan where it is often eaten raw. Horse meat prepared to a good hygienic condition should not be prone to early microbial spoilage, but contamination of the meat with Salmonella and Yersinia enterocolitica may be relatively common, and infection of the meat with Trichinella may occur occasionally. Those organisms from horse meat could cause disease when the raw meat is eaten. Moreover, accumulation of cadmium in horse liver and kidney may render those tissues unsafe for human consumption.     

不同腌制方式对煮制猪肉品质、组织形态和蛋白结构的影响

为探究不同腌制方式对煮制猪肉品质、组织形态和蛋白结构的影响,为猪肉制品的加工提供理论依据。以猪背最长肌为试验材料,采用湿腌,干腌及超声辅助腌制3种方式对猪肉进行腌制处理,测定煮制肉样的品质,组织形态及蛋白结构。结果表明:不同腌制方式对煮制猪肉品质特性（色泽、质构、保水性）影响显著,相较于其他2种腌制方式,超声辅助腌制的煮制猪肉红度值和嫩度最高,纵向（T₁）、横向（T₂）弛豫强度和不易流动水的比例（P₂₁）最高,但自由水比例（P₂₂）最低。组织形态结果表明,腌制处理显著影响了猪肉肌纤维组织形态,超声腌制的煮制猪肉肌纤维肿胀最明显,肌内膜分离降解,微观结构破坏最严重。蛋白结构结果表明,超声腌制的煮制猪肉表面疏水性最高,α-螺旋和β-转角含量最低,β-折叠和无规卷曲含量最高,说明超声腌制改变了蛋白质的空间结构,增加了蛋白质聚集程度。不同腌制方式处理的煮制猪肉品质与组织形态和蛋白结构显著相关。     

中国肉品安全卫生状况分析

目的提高我国肉品安全水平。方法分析我国目前肉类产品存在的主要的安全卫生质量问题,归纳目前我国肉品安全事件频繁发生的原因。结果我国肉类存在的主要食品安全问题是肉品未经检疫、微生物污染、药物残留污染、养殖过程兽药滥用、肉品注水、搀加有毒有害物质防止肉品变质、私屠滥宰。结论完善符合我国国情的从养殖到销售的保障肉品屠宰加工安全的法律法规,强化肉品屠宰加工全过程的安全卫生管理。     

Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull

The effects of variation in the times of mincing post mortem (2, 4, or 6 h), pre-rigor salting (1.5% wt wt ) and freezing rate [fast (10 min, liquid nitrogen); medium (4-6 h at -40 °C and 0.8 m s(-1) air velocity); or slow (36-38 h at -10 °C and 0.1 m s(-1) air velocity followed by 12 h at -20 °C and 0.1 m s(-1) air velocity)] on the functionality of young bull meat were examined using hot-boned forequarters. At 52 h post packaging, the meat was thawed (72 h at 4 °C), its pH measured, and it was used to make finely comminuted batters. Cook yield and stress and strain of the cooked batters were measured. Time of mincing had no effect on meat pH, cook yield or stress and strain. There was a significant interaction (P < 0.05) between pre-rigor salting and freezing rate for pH. Freezing rate did not affect the pH of pre-rigor salted meat whereas the pH of unsalted pre-rigor meat was highest at the fastest freezing rate. Meat salted pre-rigor had a significantly (P < 0.05) higher pH than the post-rigor chilled control. Pre-rigor salting decreased the stress values of cooked batter whereas the slowest freezing rate increased stress. Stress and strain values for cooked batters from thawed meat were not significantly different from the values for batters made from the unfrozen control. Cook yields of batters made from pre-rigor frozen meat were higher than that of the postrigor control but not significantly so. The results indicate that suppliers can use pre-rigor salted and frozen meat when manufacturing comminuted products without major detrimental effects on the cook yield and texture of the finished product.     

我国市售冷冻肉糜制品中常见食源性致病菌污染状况研究

目的研究分析我国市售冷冻肉糜制品中常见食源性致病菌污染状况。方法运用随机抽样原则,在具有代表性的流通和餐饮环节随机抽样采集冷冻肉糜制品样品共计3 905份,采用国标方法检测单核细胞增生李斯特菌、金黄色葡萄球菌和沙门菌。结果在3 905份冷冻肉糜制品中,共检出阳性样品536份,三种致病菌的总检出率为13.73%,其中单核细胞增生李斯特菌检出率为5.71%(223/3 905),金黄色葡萄球菌检出率为8.32%(325/3 905),沙门菌为0.72%(28/3 905)。不同种类样品中,猪肉肉糜沙门菌检出率最高。散装冷冻肉糜制品沙门菌检出率高于预包装制品。经过统计分析,造成污染的主要原因:一是食品原材料污染;二是冷冻肉糜制品加工过程中污染,如加工步骤较多而质控不严格;三是冷冻肉糜制品运输过程污染,主要是难以保证冷链。结论我国市售冷冻肉糜制品存在致病菌污染,卫生状况有待提高。     

Comparison of the microbial populations of retail beef and pork

Retail samples of beef mince, beef rump, pork mince and pork rump were enumerated for total plate count, coliforms, Escherichia coli, Staphylococcus aureus, Salmonella and Trichinella spiralis. Total plate counts were similar for all samples; however, the populations of coliforms and Staphylococcus aureus were higher in minced meats than in rumps (P < 0·05). Minced pork was found to carry higher loads of Staphylococcus aureus than any other meat (P < 0·05). Salmonella and Trichinella spiralis were not detected in any sample.     

山黑猪的市场调查与预测

北京精气神有限公司在推出山黑猪肉这一新产品时,对国内肉类市场中生鲜冷却肉产品进行了充分的调查,包括产品的规格、质量、价格、技术水平、卫生状况和品牌影响力等.据此,预测出国内生肉市场的发展趋势,并制定了山黑猪的市场策略.     

肉类及肉制品中旋毛虫检疫方法的研究

本文介绍了肉类及肉制品中旋毛虫检疫的方法，包括目测法、镜检法、旋毛虫镜检查法、消化法、免疫学和分子生物学方法。混合肌肉样本消化法是目前国际旋毛虫病委员会推荐使用的方法。本文还对不同动物胴体最佳的肉样采集部位和肉制品(如咸肉、火腿或香肠等)检疫时的注意事项进行了探讨。