Application of Time and Temperature Indicating System and Device in Production, Storage and Transportation of Chilled Fresh Mutton

Abstract

The invention relates to the technical fields of meat processing, storage and transportation of animal by-products, and discloses application of a lipase time temperature indicator method. The method comprises the following steps: preparing a reaction system, namely loading reaction liquid I and reaction liquid II of the reaction system into a reaction device respectively; preserving in the environment at 0-4 DEG C for later use; mixing the reaction liquid I with the reaction liquid II to fully react; comparing the change of the color of the indicator system with the color on a mutton freshness relationship colorimetric card prepared in advance, so as to judge the freshness of the mutton. In addition, a reaction device and an indicator system for the lipase time temperature indicator method are protected. By adopting the time-temperature indicator system, the mutton can be finished by controlling a proper condition in the transportation and marketing processes, an energy source and time are saved, the marketing time is prolonged, the provided reaction device is simple in structure, economic and convenient to use, and the provided time-temperature indicator system is convenient to observe color change, and is economic and practical.

Description

technical field [0001] The invention relates to the technical field of meat processing, storage and transportation of livestock products, in particular to a lipase-type time and temperature indicating system and device and its application in the production and storage of cold fresh meat, which can be used to indicate the production and storage of meat such as mutton. The cumulative effect of time and temperature in the process of storage, transportation and sales reflects the quality of meat products to a certain extent. Background technique [0002] Xinjiang mutton is loved by consumers inside and outside the region because of its delicious taste and low smell. It is produced in the natural prairie and has no pollution. From the perspective of the domestic mutton market, mutton has increasingly become one of the most popular meat products. The market demand for mutton is strong, and producers are highly motivated. The consumption of mutton is showing a linear upward trend. ...

AI Technical Summary

Problems solved by technology

[0003] Generally, mutton can only be preserved for 5-7 days at 0-1.0°C. The surface fat content of mutton is relatively rich, the pH value of adipose tissue is neutral, the respiratory activity is poor, and the fat is easily oxidized and decomposed, making it difficult to guarantee the quality of mutton.

Therefore, in the process of storage, transportation and sales of mutton, the establishment of a cold chain system is essential, but in actual production, the temperature of the cold chain often deviates from the set temperature, due to the unpredictability of the temperature, resulting in It is also difficult to predict the shelf life of food, especially it has a great impact on the ripening process of meat, so it is very necessary to study the corresponding time-temperature indicator card (time-temperature indicator, TTI)

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