畜禽肉产品质量安全提升要点分析

Analysis of Key Points for Improving the Quality and Safety of Livestock and Poultry Meat Products

YU Tongtong， LI Chao （Jimo District Livestock Development Service Center， Qingdao 266200， China）

Abstract： This article starts from the perspective of the entire industry chain， systematically analyzes the key infuencing factors of the quality and safety of livestock and poultry meat products，and proposes improvement points such as source control in the breeding process， process standardization in the processing process， cold chain guarantee in the circulation process，and system improvement in the supervision process. The research aims to provide reference for the constructionofa full chain，full proces，and allround qualityand safety asurance systemforlivestockand poultrymeatproducts，promote the high-qualitydevelopmentof theindustry，andensure thesfety of consumers'tongues.

Keywords： livestock and poultry meat products; quality and safety; entire industry chain; key control points; regulatory system

畜禽肉产品作为居民膳食中优质蛋白质的主要来源，在饮食消费中占据重要地位。（剩余4163字）