During chilling lamb meat production, Microbes can be controlled with hurdle factors, such as cleaning surface of carcass, adding chemical or bio-antiseptic, vacuum package, chilling storage etc.
在冷却羊肉的生产过程中，可以运用表面清洗消毒、添加化学生物防腐剂、真空包装、低温贮藏等栅栏因子对羊肉产品的微生物进行控制。
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