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.
Publication Date
4-25-2023
First Page
55
Last Page
60,156
DOI
10.13652/j.spjx.1003.5788.2022.80287
Recommended Citation
Ya-li, ZHAO; Xiang-mei, ZHANG; Han, LU; Bei, YANG; and Gang, WEN
(2023)
"Quality and safety management research of traditional fermented meat products,"
Food and Machinery: Vol. 39:
Iss.
1, Article 9.
DOI: 10.13652/j.spjx.1003.5788.2022.80287
Available at:
https://www.ifoodmm.cn/journal/vol39/iss1/9
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