Research On Quality Control Technology Of Halal Beef And Mutton Export Products In Ningxia

There are about1.5billion Muslims in the world, and the annual demand for halal food amounted to$150billion, combined with the frequent food safety issues in recent years, halal food for its characteristics of green, healthy, increasingly favored by average consumers, has brought a broad market prospect to halal beef and mutton products. Not only as the only Hui autonomous region, Ningxia is one of China’s five major pastoral areas, has good foundation of halal food production, and meanwhile with the unique cultural advantages and policy advantages, resources and price advantage. However, for a long time, the export of agricultural products, especially the animal products often subjected to the impact of many kinds of foreign trade barriers. The major countries of implementation of barriers are the European Union and the United States.In international trade with the canceling of tariffs and quota barriers the technical barriers became the main measures of developed countries to restrict foreign goods to enter their markets. Analysised of the problems facing our animal products export, and connecting with the development of halal beef and mutton products in ningxia, it was concluded that the products’quality must be improved to break through technical barriers. Through the analysis of each part’s problem and the importance of the quality of meat products, this article argues that if the halal beef and mutton products of Ningxia would like to improve their quality, there need a series of international advanced standards to guide the production, make it change from guided by experience to standardized production, and the domestic certification must be developed to ensure that the products export smoothly.The HACCP system of the machining process of hand grasping mutton, steamed lamb and steamed beef was made to control the products’ quality and the raw material acceptance, sterilization, the secondary sterilization and the product storage method, were confirmed to be the key control points. The key control measures were as follows: the sterile room should be exposed under the UV for45minutes, the bacteria of row meat was reduced by spraying2mL alcohol per1OOg and exposed under the UV for20minutes; cooked and secondary sterilization process: cooked the three products for50min, and the optimal secondary sterilization of grasping mutton and steamed lamb at80～85℃for30min and repeat two times; steamed beef at70～75℃for30min and repeat two times; the products should be stored under4℃. The experiment verified the effect of the implementation of the HACCP system, and proved this system can effectively control the physicochemical and microbial index of products, to guarantee the shelf life of products.The implementation of the HACCP system of the meat production made the industry chain of cattle and sheep breeding, slaughtering, meat processing and products storage conection. Base on the experiment results, a scientific and practical series of technical procedures about these four parts of three kinds of traditional halal products:hand grasping mutton, steamed lamb, steamed beef were formulated. To the implementation of the HACCP system in the process of meat processing provides a powerful guarantee and implemented the quality control in the whole process of meat products. Combine with the relevant information to improve the existing processing process of three kinds of low temperature meat: ham, sausage, bacon, and made the operation rules. In order to provide theory for the halal beef and mutton products of Ningxia and make them develop healthily and rapidly.