1. Quality and safety management research of traditional fermented meat products
- Author
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ZHAO Ya-li, ZHANG Xiang-mei, LU Han, YANG Bei, and WEN Gang
- Subjects
fermented meat products ,risk factor ,quality and safety ,administration and management ,Food processing and manufacture ,TP368-456 - Abstract
The quality safety risks and quality management issues of traditional fermented meat products were analyzed. This paper put forward suggestions on increasing research and development efforts, accelerating the knowledge benefit transformation process, standardizing the standard system, refining supervision standards, standardizing workshop production, optimizing product markets, strengthening the awareness of social participation, and promoting social co-governance, in order to improve the overall quality and safety level of the traditional fermented meat products industry.
- Published
- 2023
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