Method for improving beef quality by gradually cooling beef carcasses

Abstract

The invention relates to a method for improving beef quality by gradually cooling beef carcasses. The method includes the steps that the carcasses of killed cattle are pushed into a cooling chamber immediately to be rapidly cooled for 2 hours, wherein the air temperature is minus 11 + / -1 DEG C, and the air flow velocity is 0.5 m / s, cooling is stopped, the air flow velocity is maintained at 0 m / s, the center temperature of the cattle back longissimus is maintained at 12-18 DEG C till ten hours pass after the cattle are killed, and then the beef carcasses are pushed into a conventional cooling chamber to be cooled till 48 hours pass after the cattle are killed; then the beef carcasses are packaged and cooked according to a conventional technology. By means of the method, cold shrinkage can be avoided, beef quality can be improved, the beef shear force value is remarkably lowered compared with conventional cooling, the cooking time is shortened, the MFI value and the sarcomere length are increased, and meanwhile the water-retaining property and color of beef can also be improved in the cooking process.

Description

technical field [0001] The invention relates to a method for gradually cooling a beef carcass to improve beef quality. Background technique [0002] Carcass cooling is a critical control point in the HACCP system. It refers to the process of using a certain cooling program (controlling temperature, humidity or adding cooling medium) to reduce the temperature of the carcass after slaughter, thereby eliminating the internal heat of the carcass. The cooling program will affect the relationship between time-temperature-pH value of muscle after slaughter, and have a significant impact on the eating quality of meat, especially the tenderness. Therefore, the post-mortem cooling process of the carcass should be neither too vigorous nor too gentle. In addition, cooling is the link that consumes the most energy in the post-mortem processing of livestock and poultry, so reducing energy consumption and reducing costs is also one of the factors that need to be considered when choosing ...

AI Technical Summary

Problems solved by technology

Later, some scholars proposed another cooling method, that is, delayed cooling. The whole carcass is placed outside the cooling room for a period of time (14-19 ° C), and then transferred to the conventional cooling room for cooling. This method can effectively avoid cold shrinkage. The pH value of the carcass is rapidly reduced at a higher temperature, but its application is also limited due to the increased risk of microorganisms to a certain extent when placed at a higher temperature

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