Key technologies for processing and preservation o

2022-08-09
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Key technology of chilled meat processing and preservation

chilled meat due to its own characteristics, in the process of transportation and sales, if the conditions are not properly controlled, it is very prone to corruption, surface browning and juice loss, which greatly reduces its acceptability. The short shelf life and poor color stability of chilled meat have become important factors restricting the sales of chilled meat, causing great economic losses to chilled meat manufacturers. How to solve the problems of preservation, color protection and juice loss in the production and circulation of chilled meat is one of the important problems faced by China's meat industry at present

"design of industrialized technological process of chilled meat" designs and optimizes the technological process of industrialized production of chilled meat by focusing on the temperature control in the slaughtering, segmentation, circulation and other links in the production process of chilled meat. "Establishment and implementation of quality management system in the production and circulation of chilled meat" through the establishment of quality management system in the production and circulation of chilled meat, that is, through the hazard analysis of the whole production and circulation link of chilled meat, five key control points are set. Through the verification and analysis of the key control points, the key limits of each control point are determined. Taking GMP as the operation criterion, using the working principle of HACCP system, the quality management system of production and circulation links is established, which realizes the comprehensive supervision of the whole process from live pig slaughtering to consumption. 2. Long service life control management, and ensures the product quality and safety in the whole process of industrial production and commercial circulation

"Research on color protection technology of chilled meat" has found a method to quantify the color of chilled meat. Through exploring the measures to control the surface discoloration in the circulation and sales process of chilled meat, the color stability of chilled meat at ℃ can reach 20 days by using modified atmosphere packaging containing Co, which has been applied to industrial production and achieved good economic benefits; The study also explored the relationship between ferrimyoglobin reductase and meat color stability in chilled meat, which provided some methods for further research in this area in the future

"Research on fresh-keeping technology of chilled meat" adopts the method of combining natural fresh-keeping liquid with modified atmosphere packaging (containing low concentration CO and a certain proportion of O2 and CO2), which can effectively control the growth rate of microorganisms on the surface of chilled meat, while maintaining the bright red of chilled meat, and has achieved ideal results in production. "Research on the control technology of chilled meat juice loss" through the acquisition of pig slaughtering and the establishment of slaughtering control system, the occurrence of PSE meat in the carcass has been reduced, the water retention of muscle has been improved, and the "two-stage cooling technology" of carcass and the temperature control in the cold chain distribution link have been implemented. The juice loss rate of chilled meat has been successfully reduced from the previous 3.0% to less than 1.0%, which is better than the assessment index (1.5%) of the "Tenth Five Year Plan" scientific and technological research project

"Research on packaging technology of chilled meat" conducted in-depth research on the packaging materials and packaging technology of chilled meat, explored the impact of different packaging forms on the shelf life and sensory characteristics of chilled meat, and determined the trial range of different packaging forms. The scientific research achievements have been successfully popularized in production and industrialized

"formulation of specifications and quality standards of chilled meat products" combined with the relevant research experience in this field abroad and the current application situation in this field at home, starting with the physical and chemical properties of chilled meat, relevant basic research was carried out, and the production enterprises of chilled meat were investigated, and the feasible formulation of specifications and quality standards of chilled meat products was formulated. The development of time temperatureindi Carter (TTI) can indicate the temperature and time changes in the process of food sales through color changes. Its application will make the low-temperature process of chilled meat transportation and sales more clear, and can indicate the temperature changes in the process of chilled meat transportation and sales and the degree of quality decline caused by temperature changes, so as to ensure the safety of chilled meat

performance index

through the research of the subject, the three key technical indexes of chilled meat - the initial bacterial count is controlled within 103cfu/g-104cfu/g (the assessment index is 104cfu/g), and the juice loss rate is controlled within 1%% (the assessment index is 1.5%), reaching the national assessment index; The shelf life of the product has reached 20 days (when the assessment index is 0-4 ℃, the shelf life of the product has reached more than 20 days); The color stability period of chilled meat is more than 20 days at 0-4 ℃. The quality standard of chilled meat products is formulated and the temperature indicator card of chilled meat is developed

progressiveness

comparison with similar technologies at home and abroad: the research on chilled meat in developed countries began in the 1930s. Due to the high requirements of slaughtering technology in developed countries, the initial bacterial count of chilled meat produced is low, and their cold chain system is relatively perfect, so the shelf life of chilled meat is relatively long, but browning and juice loss often occur in the shelf life. In this study, the comprehensive fresh-keeping technology was adopted, starting with the strict optimization of the slaughtering process, the reduction of the number of bacteria on the carcass surface, and the modified atmosphere packaging technology containing Co, which not only maintained the bright red color of the chilled meat, but also inhibited the oxidation of fat and the growth of microorganisms in the meat, and effectively extended the shelf life of the chilled meat; Antioxidant and antibacterial substances extracted from natural substances are used for the preservation of chilled meat. Combined with modified atmosphere packaging containing trace CO, they play a good role in inhibiting the growth of microorganisms on chilled meat, stabilizing the color of chilled meat and reducing the loss of chilled meat juice

innovative

Research on the technological process design of the industrialization of chilled meat. By taking the temperature control in the slaughtering, segmentation and circulation of chilled meat production as the research focus, the technological process of the industrialized production of chilled meat is designed and optimized. Establishment and implementation of quality management system in the production and circulation of chilled meat through hazard analysis of the whole production and circulation of chilled meat, five key control points were established. The research on the fresh-keeping technology of chilled meat adopts the method of combining fresh-keeping liquid with modified atmosphere packaging (containing extremely low concentration of CO and a certain proportion of O2 and CO2), and uses a variety of natural preservatives (nisin, propolis, tea polyphenols, microbial fermentation liquid, spices and lysozyme) as fresh-keeping liquid instead of chemical compounds. In the research of color protection technology of chilled meat, the percentage of ferrimyoglobin is used to express the discoloration degree of meat, and the meat color is quantified; A small amount of CO was applied to the modified atmosphere packaging of chilled meat, which not only kept the color of chilled meat bright red in the shelf life, but also inhibited the corruption caused by microbial growth and fat oxidation. At the same time, the relationship between ferrimyoglobin reductase and meat color stability and the reduction pathway of ferrimyoglobin reductase were also preliminarily studied. Research on the liquid loss of chilled meat juice after amplification by high-speed amplifier through multi-point control means, in 3. Electromechanical: excellent electronic universal experimental motor machine adopts the control technology of exchange servo speed regulation system PSE meat, the optimization of chilled meat process, the establishment of temperature control system and other aspects to systematically optimize the control of chilled meat juice loss, so that the loss of chilled meat juice is controlled below 1%, reaching the international advanced level. Through the screening of different packaging materials, the effect of different packaging forms on the shelf life and sensory characteristics of chilled meat was determined, and the scope of application of different packaging forms was determined. The formulation of specifications and quality standards of chilled meat products fills the gap in China and lays a foundation for the further development of chilled meat products. The research and development of chilled meat time temperature indicator card has played a certain role in the popularization of this kind of indicator card in China and ensuring the safety of chilled meat

application prospects

the popularization and application of this technology will certainly accelerate the development of science and technology in China's meat industry, promote the development of breeding, feed, slaughtering, meat processing and other related industries, and play a very important role in accelerating the process of China's agricultural industrialization, improving farmers' income, solving the "three rural" problems, enriching residents' dietary structure, and ensuring food safety, with obvious economic and social benefits. The research results are suitable for domestic large and medium-sized enterprises with modern slaughtering process conditions and good management and operation procedures, and have good application prospects and economic value. If all the research results are popularized and applied, it is expected to achieve an output value of 4billion yuan and create a direct economic benefit of 418.94 million yuan. It will play a very important role in improving the scientific and technological level of China's meat industry and promoting the development of breeding, feed, slaughtering and other related industries

the total annual output of meat in China has exceeded 60million tons, ranking first in the world, but most of it is sold in the form of hot fresh meat and frozen meat, and the proportion of cooled meat is less than 5%, while the vast majority of fresh meat in developed countries is sold in the form of cooled meat. With the improvement of people's living standards and the strengthening of the legalization of livestock and poultry slaughtering, chilled meat will become a new economic growth point for meat enterprises. Its promotion, application and popularization should be an opportunity for China's meat industry to significantly improve its technical level and participate in the world economic cycle

"Research on fresh-keeping technology of chilled meat" adopts the method of combining natural fresh-keeping liquid with modified atmosphere packaging (containing low concentration CO and a certain proportion of O2 and CO2), which can effectively control the growth rate of microorganisms on the surface of chilled meat, while maintaining the bright red of chilled meat. After being used in production, it has achieved the desired effect

reprinted from: Science and technology

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