腊肉的食用安全性及其有害物质控制

Food safety of cured meat and control of its harmful components

中文关键词:  腊肉  食用安全性  有害物质  控制

英文关键词:cured meat  food safety  harmful components  control

中文摘要:

      腊肉是我国传统的肉制品之一, 腊肉加工过程中由于高盐腌制, 以及烟熏、发酵等过程, 如果控制不当, 容易引起不利于人体健康的物质产生, 甚至出现有害物质超标情况。因此, 控制有害物质的产生, 是腊肉加工需要解决的重要问题。本文综述了腊肉中的有害物质及其来源, 提出了提高腊肉制品食用安全性的控制措施, 并对腊肉研究的发展趋势进行了分析。

英文摘要:

      Cured meat is one of China's traditional meat products. In the processing of cured meat, due to high salt curing, smoking, fermentation and other processes, it is easy to cause substances harmful to human health with improper control, and even exceeding the standard. Therefore, it is essential to control the production of harmful components during cured meat manufacturing. This paper summarized the harmful substances in cured meat and their sources, put forward the control measures to improve the safety of cured meat products, and analyzed the development trend of the research on cured meat.