PDF《Hong Kong》

香港统计月刊Hong Kong Monthly Digest of Statistics 二零零三年十一月 November

2003 专题文章 Feature Article 一九八二至二零零二年香港猪肉及牛肉食用回顾 A Review of Pork and Beef Consumption in Hong Kong,

1982 -

2002 香港统计月刊 二零零三年十一月 FA1 Hong Kong Monthly Digest of Statistics November

2003 一九八二至二零零二年香港猪肉及牛肉食用回顾 A Review of Pork and Beef Consumption in Hong Kong,

1982 -

2002 猪肉及牛肉 (包括新鲜、冰鲜和冷藏三类) 是本港市民常吃的肉类.

根兰, 二零零二年香港市民每日平均食用的猪肉及牛肉共为 128.5 克,当中 105.2 克为 猪肉,23.3 克为牛肉.自一九九八年起,冰鲜和冷藏猪肉及牛肉的总食用量已 超过新鲜猪肉及牛肉的总食用量.本文回顾过去二十年本港市民食用猪肉及牛 肉的情况,并分析其趋势. Pork and beef (including fresh, chilled and frozen) are the usual diet of Hong Kong people. It was estimated that a person in Hong Kong consumed, on average, a total of 128.5 g of pork and beef per day in 2002, comprising 105.2 g of pork and 23.3 g of beef. Since 1998, the total consumption of chilled and frozen pork and beef has exceeded that of fresh pork and beef. This article reviews the local consumption of pork and beef in the past twenty years and analyses their consumption trends. 如对本文有任何查询,请致电食物环境o生署调查及统计小组 (

电话:2923 5305). If you have any enquiries on this article, please call the Survey and Statistics Unit, Food and Environmental Hygiene Department (Tel. :

2923 5305). 香港统计月刊 二零零三年十一月 FA2 Hong Kong Monthly Digest of Statistics November

2003 一九八二至二零零二年香港猪肉及牛肉食用回顾AReview of Pork and Beef Consumption in Hong Kong,

1982 -

2002 1. 引言1. Introduction 1.1 猪肉及牛肉 (包括新鲜、冰鲜和冷藏三 类) 是本港市民常吃的肉类.根兰,二 零零二年香港市民每日平均食用的猪肉及牛 肉共为 128.5 克,当中 105.2 克为猪肉, 23.3 克为牛肉. 1.1 Pork and beef (including fresh, chilled and frozen) are the usual diet of Hong Kong people. It was estimated that a person in Hong Kong consumed, on average, a total of 128.5 g of pork and beef per day in 2002, comprising 105.2 g of pork and 23.3 g of beef. 1.2 目前,80% 的新鲜猪肉和新鲜牛肉来 自内地进口的牲畜,20% 来自本地农场.现时,活猪和活牛是由上水、荃湾及长 洲三所持牌私营屠房屠宰.它们的屠宰量分 别占猪牛总屠宰量的73.6% 、 25.9% 及0.5%.这三所屠房由私人公司经营,其牌 照则由食物环境o生署签发.二零零二年屠 宰猪只和牛只的数目,分别占总屠宰猪牛量 的98% 及2%. 1.2 At present, 80% of fresh pork and fresh beef comes from imported livestock from the mainland of China and 20% from local production. The live pigs and cattle are currently slaughtered by three licensed slaughter-houses in Sheung Shui, Tsuen Wan and Cheung Chau. Their percentage shares among the total kills of pigs and cattle were 73.6%, 25.9% and 0.5% respectively. These slaughter-houses were privately operated and licensed by the Food and Environmental Hygiene Department. Of the total pigs and cattle slaughtered in 2002, 98% were pigs and 2% were cattle. 1.3 现时,冰鲜和冷藏的猪肉及牛肉全部 由外地入口.冰鲜猪肉及牛肉是指由屠宰、 贮存、运送以至售卖阶段,均以零度以上温 度处理的入口猪肉及牛肉.冷藏猪肉及牛肉 是指屠宰后於摄氏零下