TY  - JOUR
T1  - Application of HACCP System in the Production of Dried Beef
AU - Ye, Zhou Li AU - Shan, Yang Heng AU - Gang, Jiang Hai 
JO  - Journal of Animal and Veterinary Advances
VL  - 11
IS  - 20
SP  - 3855
EP  - 3860
PY  - 2012
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2012.3855.3860
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2012.3855.3860
KW  - Security hazard
KW  -bacterial colony
KW  -coliform group
KW  -environment
KW  -HACCP System
AB  - The Hazard Analysis Critical Control Point (HACCP) System 
  was applied to the processes of dried beef. Raw material acceptance, dressing, 
  mincing, vacuum packing, high temperature sterilization, gradient cutting were 
  regarded as Critical Control Points (CCPs). To ensure the best processing parameter, 
  an effective method was established to monitor the dried beef security hazard, 
  most of the improvements focused on improving the process environment. There 
  was significant difference between the total number of bacterial colony (2x10<SUP>3</SUP> 
  cfu g<SUP>-1</SUP>) and coliform group (20 MPN 100 g<SUP>-1</SUP>). The excellent 
  sanitation environment, perfect food safety policy and the implementation of 
  the HACCP System are the crucial factors in dried beef processing.
ER  -