Technology for improving color and luster, and juice loss of cooled meat

A technology for cooling meat and coloring, applied in the direction of preservation of meat/fish through freezing/cooling, preservation of meat/fish with chemicals, preservation of meat/fish through radiation/electrical treatment, etc., which can solve the problem of increasing the probability of microbial growth and reproduction Low wind speed in the acid process is difficult to control, and the dry consumption of mutton increases, etc., to achieve the effect of broad industrial production value, good application potential, and color retention

Inactive Publication Date: 2018-05-22
海南罗牛山食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is currently no complete solution to this problem due to the multitude of influencing factors
Slaughtering companies can only try to solve the problem by optimizing a certain key control point such as slaughtering method and acid discharge time, but the effect is not good, which makes the problem of cold fresh meat juice loss and white meat color has been plagued

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Select healthy and disease-free Binary pigs of similar size and weight for slaughter, and split the carcass in half to obtain half body meat;

[0030] (2) Hang the bisected meat in the acid discharge warehouse, the acid discharge temperature is 8±1°C, the relative humidity is 80~85%, the wind speed is 3.5±0.5m / s; the acid discharge time is 12 hours;

[0031] (3) After deacidification, put the two-part meat under the ultraviolet lamp for irradiation and sterilization. The ultraviolet lamp is irradiated with 254nm short-wave ultraviolet rays, and the irradiation time is 20-30min, and the distance between the hanging pork and the hanging pork is 20-30cm. Sour Meat, name it PS.

Embodiment 2

[0033] The deacidification temperature in step (2) of Example 1 was replaced by 4±1°C, and other operating steps were kept unchanged, and Example 1 was repeated to obtain Example 2, and the obtained deacidified meat was named D1.

Embodiment 3

[0035] The deacidification temperature in step (2) of Example 1 was replaced by 6±1°C, and other operating steps were kept unchanged. Example 1 was repeated to obtain Example 3, and the obtained deacidified meat was named D2.

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PUM

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Abstract

The invention relates to a technology for improving color and luster, and juice loss of cooled meat, specifically discloses a cooling flushing, modified atmosphere packaging and cold-chain transportation technology of pork and belongs to the technical field of processing of agricultural products. The technology comprises the following technological steps: (1) carrying out cooling flushing; carrying out flushing on slaughtered and split two-part pork, wherein the flushing temperature is 4+/-1 DEG C, 6+/-1 DEG C, 8+/-1 DEG C, 10+/-1 DEG C and 12+/-1 DEG C respectively, the relative humidity is 80 to 85 percent, the air speed is 3.5+/-0.5m/s and the flushing time is 12h; after flushing, irradiating and sterilizing by utilizing an ultraviolet lamp; (2) carrying out modified atmosphere packaging; cutting the flushed cooled meat and carrying out the modified atmosphere packaging after cutting; (3) carrying out cold-chain transportation; transporting the packaged cooled pork under the conditions that the temperature is 8+/-1 DEG C, 12+/-1 DEG C and 16+/-1 DEG C, wherein the transportation time is 3h, 6h, 9h, 12h and 15h. According to the technology provided by the invention, the cooled pork treated through the cooling flushing, modified atmosphere packaging and cold-chain transportation technology has good color and luster and water-retaining property; the meat is fresh and tender andhas good elasticity; the problems that the pork turn white and water is discharged after enterprise slaughtering and transportation are solved and the technology has wide industrial production value.

Description

technical field [0001] The invention relates to a post-slaughter processing and fresh-keeping method of edible animals, more specifically, to a pork cooling and deacidification method, modified atmosphere packaging and cold chain transportation method, and belongs to the technical field of agricultural product processing. . Background technique [0002] The cooled meat is cooked during the cold storage process, making the meat soft and elastic, and the release of umami amino acids makes the meat delicious. Chilled meat is superior to hot fresh meat and frozen meat in terms of safety, nutrition and texture characteristics, so it has become an inevitable trend in the development of fresh meat. However, in the process of processing, storage, transportation and sales, it is easily affected by temperature, light and oxygen partial pressure, resulting in changes in its meat color. The change of meat color mainly depends on the content and chemical state of myoglobin. Oxymyoglobin...

Claims

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Application Information

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IPC IPC(8): A23B4/16A23B4/015A23B4/06
CPCA23B4/015A23B4/06A23B4/16
Inventor 钟金雄孙志昶龙达嘉金桩黄明焜谢式云马燕
Owner 海南罗牛山食品集团有限公司
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