兽医公共卫生学复习.pdfVIP

Mpn(themostprobablenumbermethod):inthiperiment,thesamplewillbecontinuouslydiluted,added

intotheculturemediumanddefectthepositivereactionresultstoinfermostprobablenumberinthe

sample.

HA(hazardanalysisandcriticalcontrolpoint)Afoodsafetyassuringsystem,useafewofcriticalcontrol

pointoftheprocessoffoodproductiontoassurethesafetyandpreventthefoodfrombiological,physical

andchemicalpollution.

Yolkindex卵黄指数:yolkindexalsocalledvitellinecoefficient,itistheratiooftheheighttothediameterof

theyolkwhenthebrokenegglayontheflat.(Yolkindex0.35fresheggYolkindex0.25theeggfracture)

PESmeat黑干肉:Itiscausedbysevere,short-termstressjustpriortoslaughter,rapidbreakdownofmuscle

glycogenandthemeatbecomepalewithpronouncedacidity(PHvaluesof5.4-5.6immediatelyafter

slaughter)andpoorflavor.

PFDmeat白肌肉:Thecarcassmeatisdarkeranddrierthannormalandhasamuchfrimertexture.The

muscleglycogenhasbeenusedupafterslaughter,thereislitterlacticacidproduction,whichresultsinDFD

meat.

Meatyrigor肉的僵硬:afteranimalsslaughtered,carcass(body)turnshard.Thisprocessismeatyrigor.

(偏碱性，dry,noaromaticodar,hardtocookanddigest)

Meatyripening肉的成熟:afterrigor,meatbecomestenderandflexible,withmoistureenrichonitscross-

section,easytocoolandchew.Ithasnicearomaandflavor.Aseriesofchangesmeanmeatyripening.(soft

andsucculent,deliciousandeasytodigest,goodpalatability)

Meatyspoilage肉的:meatyspoilageistheprocessinwhichsomethingunwantedforhumanbody

producedthecontributionofmicrobe,duetothecomplicatedmattersofprotein,fat,glycogendecayoccurs

into(evolutionofoff-flavor,dullnessofcolor,sagegreenordirtygray,evenblack,creamysurface,softening

offragilityinquality)

Meatautolysis肉的自溶：(dullmuscles.Maroonorgrayredorm