中国牛肉干加工技术及产业发展现状.pdfVIP

32 2012, Vol. 26, No. 04 中国肉类食品综合研究中心 专题论述 MEAT RESEARCH CHINA MEAT RESEARCH CENTER 李新生1,2,3 ，党 娅 1,2,3 ，王艳龙2,4 (1. 陕西理工学院生物科学与工程学院，陕西 汉中 723000 ；2. 陕西省黑色有机食品工程技术研究中心，陕西 汉中 723000 ；3. 陕西省资源生物重点实验室，陕西 汉中 723000 ；4.汉中市农业科学研究所，陕西 汉中 723001) 　 摘 要：美国是世界最大的牛肉生产国和牛肉消费国，中国位居第三。中国牛肉干消费量全世界排名第四，牛 肉干出口量近4 万吨。本文综述了中国牛肉产业的发展现状、牛肉干加工技术、HACCP 体系在牛肉干生产中的应 用、食品添加剂的应用及贮藏期牛肉干品质变化等最新研究进展，并对中国牛肉干产业未来发展做了展望。 关键词：牛肉干；加工技术；产业；H A C C P 体系；食品添加剂 　Chinese Beef Jerky Processing Technology and Industry Development Status LI Xin-sheng1,2,3 ，DANG Ya1,2,3 ，WANG Yan-long2,4 (1. School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China； 2. Shaanxi Province Black Organic Food Engineering Technology Research Center, Hanzhong 723000, China；3. Shaanxi Key Laboratory of Bio-resources, Hanzhong 723000, China；4. Hanzhong Agricultural Science Institute, Hanzhong 723001, China) , Abstract ：The United States is the world s largest beef producer and consumer, and China is the third. The consumption of , China s beef jerky is the fourth in the world, with expot volume of nearly 40000 tons. The current situation of the development of the beef industry in the China, the processing technology of beef jerky, the application of HACCP system and food additives in the production of beef jerky, quality changes of beef jerky in storage were summarized in this paper and the development , , prospects of the industry s future in China s beef jerky was outlooked as well. Key words ：beef jerky ；processing techno