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Bacteria-reducing solution and bacterial-reducing processing method for chilled meat

A processing method and technology for cooling meat, which are applied in the fields of preservation of meat/fish by freezing/cooling, preservation of meat/fish, preservation of meat/fish with chemicals, etc., which can solve the problem of microbial contamination on the carcass surface and the difficulty in obtaining meat quality and quality effectively. Ensure that the quality and safety management system is not perfect enough to achieve the effect of no hidden environmental pollution

Inactive Publication Date: 2018-02-02
BEIJING GUOSTA ECOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the discontinuity of the cold chain, the temperature of chilled meat fluctuates greatly during transportation, storage, and sales, and it is difficult to effectively guarantee the quality of meat
Because the temperature control in the production process is not scientific and reasonable, and the quality and safety management system in the whole process is not perfect enough, resulting in serious microbial contamination on the carcass surface and a high initial bacterial count. The drip loss of meat is large and the color is poor, which affects the quality and safety of the product

Method used

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  • Bacteria-reducing solution and bacterial-reducing processing method for chilled meat
  • Bacteria-reducing solution and bacterial-reducing processing method for chilled meat
  • Bacteria-reducing solution and bacterial-reducing processing method for chilled meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-8

[0040] 1. Materials and methods

[0041] 1.1 Test material

[0042] Chilled pork: A certain brand of chilled pork is slaughtered, cleaned, and cut into meat pieces of about 500g (mainly hind leg meat, each piece is guaranteed to have a circular sampling area with a radius of 2.5cm) according to the standard process of the slaughterhouse, and placed in a sterile plastic bag The medium was transported to the laboratory on ice. The meat samples that had undergone the slaughterhouse cleaning procedures were used for the challenge test of artificial contamination with pathogenic bacteria. The other batch of chilled pork was sent directly to the laboratory after slaughter without cleaning procedures to ensure a high amount of natural polluting spoilage bacteria on the surface of the meat. Such meat samples were used for the test of psychrophilic spoilage bacteria.

[0043] 1.2 Preparation for inoculation

[0044] This embodiment has used three kinds of pathogenic bacteria strain ...

Embodiment 9-10

[0077]The beef sample was treated with the same bacteria-reducing solution formula, bacteria-reducing processing method and experimental method as in Examples 1-8, and the conditions of the bacteria-reducing method and the dilution ratio of the bacteria-reducing solution in the following table.

[0078]

[0079] As can be seen from the detection results of psychrophilic spoilage bacteria, the bacteria reduction effect of embodiment 9 and embodiment 10 on psychrophilic spoilage bacteria is respectively 1.68 and 1.77 (logCFU / cm 2 ), reaching the approximate effect when processing pork samples. It shows that the present invention can also be used for cleaning and sterilization of other cooled meat carcasses such as beef.

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Abstract

The invention relates to a bacteria-reducing solution. The solution comprises the following components: 8750-16250ppm of lactic acid, 3750-10000ppm of citric acid, 700-4550ppm of acetic acid, 200-2500ppm of sodium hydroxide, 100-400ppm of hydrogen peroxide, 200-600ppm of peroxyacetic acid and the balance of sterile water. The invention also relates to a bacterial-reducing processing method for chilled meat with the bacteria-reducing solution. According to the method, a fence technology is adopted, and methods including high-temperature flushing with water, bacteria-reducing solution spraying and rapid cooling and storage are simultaneously adopted for bacteria-reducing treatment on carcasses. Effects of the bacteria-reducing methods supplement each other, so that a whole carcass bacteria-reducing effect is improved.

Description

technical field [0001] The invention generally relates to a bacteria-reducing processing method of meat products, in particular to a bacteria-reducing solution and a cooling meat processing method. Background technique [0002] During the production and processing of chilled meat, the quality of meat is affected by various factors such as physics, chemistry, and biology. Among them, biological factors (mainly microbial contamination) are the most important factors affecting the quality and safety of chilled meat. The proliferation of microorganisms not only changes the sensory properties of meat, such as color, smell and texture, and destroys the nutritional value of meat, but also leads to the formation of pathogens and toxins, which are potential hazards to human health. During animal slaughter and cutting, sources of microbial contamination of carcasses and cuts include air, water, feces, feed, fur, viscera, lymph nodes, slaughter tools, and operators. The manner and ext...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/24A23B4/06A23L3/3508A23L3/358
CPCA23B4/066A23B4/20A23B4/24A23L3/3508A23L3/358A23V2002/00A23V2200/10A23V2250/032A23V2250/042A23V2250/1614A23V2250/152
Inventor 段治常汀鸿
Owner BEIJING GUOSTA ECOLOGICAL TECH CO LTD