摘要
[目的]对优质肉牛分割加工,为生产提供科学的理论依据和实践经验。[方法]根据客户的用肉标准进行分割。[结果]将牛胴体分为高档牛肉、普通牛肉、肥牛产品以及低档产品四部分,并建立了活牛收购、宰前检疫、开膛去脏及胴体检验、速冻、出库五个关键控制点。[结论]优质肉牛分割是一项综合性的工作,需要做好各方面的工作,抓好细节,抓好产品的每道工序,降低碎肉率,最大限度地提高产品的附加值。
[Objective]Sharing the production experience and offering the theories of how to cut and process the high quality beef. [Method] The beef was cut according the customer＇s standard. [Result] Cattle carcass was divided into the high quality beef, common beef, fat beef product and low quality beef. Five critical control points were established, that is, purchasing cattle, quarantining before slaughter, taking out harslet, inspecting acetone body, freezing instantly and coming out of products. [Conclusion]High quality beef cutting was a comprehensive processes, so many aspects needed to do, such as some details of each process, decreasing smashed beef and raising the added value of products.
出处
《中国牛业科学》
2009年第5期20-22,共3页
China Cattle Science
关键词
肉牛
分割
关键控制点
Beef Cutting Critical Control Point
