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A Method for Reducing Pre-cooling Loss of Pig Carcass
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A technology for live pigs and carcasses, applied in freezing/cooling preservation of meat/fish, food processing, etc. It can solve problems that have not been reported before, achieve the effects of lowering cavity temperature, simple operation, and reducing pre-cooling loss
Active Publication Date: 2016-03-02
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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At present, there is no report on the research and application of the influence of on-orbit time on precooling loss
Method used
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Embodiment example 1
[0031] Implementation Case 1 Implementation and Effect Verification of a Method for Reducing Pig Carcass Loss
[0032] One. Implementation of a method for reducing pig carcass loss
[0033] 1. Select 30 Yorkshire pigs with a weight of about 100kg and a similar age, and randomly divide them into 3 groups, rest them for 12 hours before slaughtering, and then use CO 2 Stunning (volume fraction 75%, time 1min), extended on-orbit time test.
[0034] 2. Slaughter live pigs according to the following slaughtering process: stunned pigs→stabbing and bloodletting→hanging once to drain blood→spraying with sprayer→soaking and dehairing→hair removal→secondary hanging→spraying→pre-drying→singeing →Shaving→Polishing→Removing the head→Prying the chest→Carving the anus and removing the tail→Opening→Picking off the white dirt→Picking up the red dirt→Picking up the red dirt→Splitting in half→Synchronous quarantine→Spraying→Removing front and rear feet→Front trimming→ Picking pork loin→tearing ...
Embodiment example 2
[0053] Implementation Case 2 Implementation and Effect Verification of a Method for Reducing Pig Carcass Loss
[0054] One. Implementation of a method for reducing pig carcass loss
[0055] 1. Select 30 Du long-term hybrid pigs (Duroc × Landrace × Yorkshire) with a body weight of about 100 kg and similar ages, and randomly divide them into 3 groups, rest them for 12 hours before slaughter, and then stun them with electricity (voltage 100V, Current 1.6A, time 3~4s), carry out the extended on-orbit time test.
[0056] 2. The slaughtering process and gradient pre-cooling process are the same as those described in Example 1.
[0057] 2. Experimental verification of a method for reducing pre-cooling loss of pig carcasses
[0058] In this embodiment, the on-orbit time is 32, 38, and 44 minutes on-orbit time test (the following data are the average value of three repeated tests.)
[0059] 1. From image 3 It can be seen that the carcass temperature decreased significantly when th...
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Abstract
The invention discloses a method for reducing precooling loss of a pig carcass. The method mainly achieves the effect of reducing precooling loss of carcass by delaying an in-orbit time of the carcass, increasing spraying times and carrying out gradient cooling. Specifically, the method comprises: controlling the in-orbit time at 44 min; increasing two times of spraying, spraying for 20-30 s with clear water at a chamber temperature after two times of hanging, with a nozzle pressure of 0.2 MPa, so as to make the temperature of the carcass reduce to 40-43 DEG C; spraying according to the above conditions after synchronous quarantine; after the final spraying, sending the carcass into a rapid cooling chamber when the temperature of the chamber is reduced to 28-30 DEG C, wherein the temperature of the rapid cooling chamber is lower than or equal to -14 DEG C, a cooling time is 87 min, and the temperature of the carcass is reduced to 5-8 DEG C; and after the rapid cooling, sending the carcass into an acid-discharging ageing chamber, controlling a temperature at 0-7 DEG C, aging for 16 h, and keeping chamber temperature at 4-7 DEG C. Compared with a conventional method for reducing precooling loss of the pig carcass, the method provided by the invention has a significant effect for reducing precooling loss, can improve pork quality, is convenient for operation, can save production cost and has significant economic benefits.
Description
technical field [0001] The invention belongs to the technical field of processing, and relates to a method for reducing precooling loss of pig carcasses. Background technique [0002] The pre-cooling loss is formed by the exchange of cold and heat during the cooling process of the hot carcass. The hot carcass releases heat by evaporating its own water, and its water evaporation is inevitable and irreversible. [0003] Pre-cooling loss is the result of the interaction of multiple factors, and its formation has both external and internal causes: the external cause is the pre-cooling process, and the internal cause is the quality of the carcass itself. Reducing the pre-cooling loss of chilled meat is of great significance for improving the quality of meat and obtaining better economic benefits. Pre-cooling loss is a major problem in the production and processing of chilled fresh meat. It is generally believed that the pre-cooling loss of the second-stage cooling method is lowe...
Claims
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Application Information
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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/06
CPCY02P60/85
Inventor 张春晖吴小伟李侠王金枝王春青谢小雷李春红
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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