肉类全产业链损耗及可食用系参数研究
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周琳,杨祯妮,张敏,程广燕
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Whole-Industry Chain Loss and Edible Rate of Chinese Meats
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Lin ZHOU,ZhenNi YANG,Min ZHANG,GuangYan CHENG
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表3 不同品种肉类全环节损耗率
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Table 3 Whole-link loss rate by meat item
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产品
Item | 预冷排酸
Precooling | 分割
Cutting | 冷冻储藏
Frozen and storing | 运输
Transporting | 零售
Retail | 合计
Summary | | 猪肉 Pork | 1.44% | 0.99% | 3.98% | 0.24% | 1.46% | 8.10% | 鸡肉
Chicken | 白羽鸡 White chickens | 2.00% | 1.25% | 5.8% | 0.63% | 3.17% | 12.85% | | 黄羽鸡 Yellow broilers | 2.00% | 0.00% | 2.84% | 0.58% | 2.00% | 7.43% | | 牛肉 Beef | 1.51% | 3.18% | 2.79% | 0.86% | 3.13% | 11.47% | | 羊肉 Mutton | 1.07% | 1.36% | 0.92% | 0.83% | 3.27% | 7.45% |
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