Bacteria reduction treatment method for broiler carcasses after pre-cooling based on slightly acidic electrolyzed water

A technology of slightly acidic electrolyzed water and treatment method, applied in the preservation of food ingredients as antimicrobial, preservation of meat/fish, preservation of meat/fish with liquid, etc. , to achieve the effect of reducing the probability of cross-contamination, being friendly to the human body and the environment, and saving dosage

Active Publication Date: 2019-08-13
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as part of the critical control points of the HACCP management system, there is a lack of relevant bacteria reduction processes during the period from the time when the carcass is taken out of the pre-cooling tank to the time it is packed into the warehouse.
Studies have shown that although sodium hypochlorite and other bacteriostatic agents are added to the pre-cooling pool, the high-frequency cross-contamination, accumulation of blood and fat organic matter in the pre-cooling pool will seriously affect its bacteriostatic effect
And sodium hypochlorite is easy to produce some toxic by-products after sterilization as a fungicide

Method used

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  • Bacteria reduction treatment method for broiler carcasses after pre-cooling based on slightly acidic electrolyzed water
  • Bacteria reduction treatment method for broiler carcasses after pre-cooling based on slightly acidic electrolyzed water
  • Bacteria reduction treatment method for broiler carcasses after pre-cooling based on slightly acidic electrolyzed water

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Select the broiler carcass taken out of the pre-cooling tank during the factory slaughter process, hang it on the hook again, and use the spray cleaning device to spray the carcass with slightly acidic electrolyzed water (ACC=25mg / L, pH=5.86, ORP=825mV) Bacteria reduction treatment is carried out, the treatment duration is 15s, and the average disinfectant solution content on each carcass is 2L. After the treatment, take 5*5cm from the chest, legs and back of each carcass 2 The total number of colonies, coliform bacteria, and skin color were measured on the skin of the size, and a total of 6 carcasses were selected for measurement. The test results of various indicators are as follows:

[0024] Control: The slightly acidic electrolyzed water (ACC=25mg / L, pH=5.86, ORP=825mV) of the technical solution of the present invention was not used for bacteria reduction treatment.

[0025] Table 1 The effect of slightly acidic electrolyzed water treatment on the total number of ...

Embodiment 2

[0042] Select the broiler carcass taken out of the pre-cooling tank during the factory slaughter process, hang it on the hook again, and use the spray cleaning device to spray the carcass with slightly acidic electrolyzed water (ACC=28mg / L, pH=5.77, ORP=865mV) Bacteria reduction treatment was carried out, the treatment duration was 15s, and the average disinfectant solution content on each carcass was 2.84L. After the treatment, they were stored at 4°C, and the breast skin and meat of the carcass were selected to measure the total number of colonies, coliforms, pH value, volatile basic nitrogen and other indicators during storage. The test results of various indicators are as follows:

[0043] Control: The slightly acidic electrolyzed water (ACC=28mg / L, pH=5.77, ORP=865mV) of the technical solution of the present invention was not used for bacteria reduction treatment.

[0044] figure 1 The effect of slightly acidic electrolyzed water treatment on the total bacterial count (...

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Abstract

The invention provides a method for carrying out bacteria-reducing treatment on precooled chicken carcasses based on slightly acidic electrolyzed water. According to the method, the slightly acidic electrolyzed water is used for acting on the precooled chicken carcasses in a pressure spraying way, and then bacteria-reducing treatment is carried out. After the method is adopted, the initial bacteria carrying amounts of all parts of the surfaces of the chicken carcasses are effectively reduced, the shelf lives of the chicken carcasses are prolonged, and the colors of the surfaces of the chicken carcasses are not influenced. After the carcasses are precooled, a spray washing action way is adopted, so that the disadvantage of a poor bacteria-reducing effect caused by cross contamination and organic matter accumulation in a precooling process of the traditional chicken slaughtering processing production line is made up. The slightly acidic electrolyzed water has the advantages of being efficient, economical, environment-friendly, free from residue and recyclable, thus not influencing the sensory quality of the chicken carcasses, protecting human health and environment, saving water and lowering the costs of related slaughtering production enterprises while playing a good role in bacteria reduction.

Description

technical field [0001] The invention relates to the technical field of bacteria reduction of livestock and poultry products, in particular to a method for reducing bacteria of broiler carcasses after precooling based on slightly acidic electrolyzed water. Background technique [0002] The traditional broiler chicken production and management model is mainly carried out through the live poultry market. In recent years, affected by the H7N9 bird flu, in order to effectively prevent the occurrence and spread of highly pathogenic bird flu, the broiler chicken sales model is undergoing transformation. Live poultry trading is being banned in major cities across the country, and chilled chickens have begun to appear on the market stage, becoming the main mode of chicken sales at present. [0003] Chicken has the characteristics of low fat and high protein, and is a high-quality food that is beneficial to human health. During the slaughter process, broiler carcasses are extremely s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/06A23B4/30
CPCA23B4/06A23B4/30A23B4/305A23V2002/00A23V2200/10A23V2250/1582
Inventor 王虎虎徐幸莲段德宝韩敏义周光宏
Owner NANJING AGRICULTURAL UNIVERSITY
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