Sterilization fresh-keeping method of meat or meat products

A meat product and protective liquid technology, which is applied in the preservation of food ingredients as antimicrobials, food ingredients, food ingredients containing natural extracts, etc. Escape, reduce the effect of concentration

Inactive Publication Date: 2018-06-08
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the current problem of bacterial contamination such as Enterobacteriaceae in meat, the present invention provides a non-specific sterilization method that does not cause harm to meat and negatively affects color, flavor, and flavor.

Method used

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  • Sterilization fresh-keeping method of meat or meat products
  • Sterilization fresh-keeping method of meat or meat products
  • Sterilization fresh-keeping method of meat or meat products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Handle meat products as follows:

[0028] (1) Purchase 4 kinds of cold fresh meat (pork, beef, chicken, and mutton) from the cold meat counter of a large supermarket in Wuxi City, two fat and thin portions each, cut into 3 cm thick, 20 cm long, and 8 cm wide blocks, and place at 2 °C Freezer pre-cooling for 30min;

[0029] (2) First, place the 405nm blue LED lamp above the chilled fresh meat at a distance of about 3cm, and the light intensity is 0.79mW / cm 2 , irradiate for 45 minutes (irradiation dose is about 6.8806mJ / cfu), and irradiate in a freezer to ensure that the surface temperature of chilled meat is maintained below 10°C;

[0030] (3) Then, apply 5ml of protective solution evenly on the surface of the meat irradiated by blue light, and use 4 kinds of protective solutions respectively: protective solution 1 (sterile solution of 0.04% ascorbic acid), protective solution 2 (0.01% apple polyphenol sterile solution), protective solution 3 (sterile solution of 0.75...

Embodiment 2

[0043] Handle meat products as follows:

[0044](1) Purchase 4 kinds of hot fresh meat from slaughterhouses of pigs, cattle, chickens and sheep in Jiangsu Province, two fat and thin portions each, cut into 2cm thick, 15cm long, and 10cm wide blocks within 3 hours, and place at 15°C for 30 minutes;

[0045] (2) Place the 420nm blue LED lamp above the hot fresh meat in the freezer, with a distance of about 3cm, and the light intensity is 0.64mW / cm 2 , irradiated for 1 hour (pulse irradiation sequence: on for 20 minutes, off for 20 minutes, on for 20 minutes, off for 20 minutes, and on for 20 minutes). During the whole process, the temperature of the illuminated surface of the hot fresh meat is below 22°C;

[0046] (3) Spread 8ml of protection solution evenly on the lighted surface of the meat, and use 4 kinds of protection solutions respectively: protection solution 1 (0.5% chitosan sterile solution), protection solution 2 (0.01% apple polyphenol sterile solution), protective s...

Embodiment 3

[0056] Handle meat products as follows:

[0057] (1) Purchase 4 kinds of frozen meat from the cold storage of meat products in North China and transport them through the cold chain, remove the ice slag on the surface of the meat, cut them into 5 cm thick, 10 cm long and wide blocks, and place them in a sub-zero freezer;

[0058] (2) Place the 455nm blue LED lamp above the frozen meat, at a distance of about 4cm, and the light intensity is 0.33mW / cm 2 , irradiate for 0.5h (pulse irradiation sequence: on for 10min, off for 10min, on for 10min, off for 10min, on for 10min), the temperature of the meat surface during the irradiation process should not exceed 4°C;

[0059] (3) 0.04% ascorbic acid sterile solution of 3ml is evenly coated on the light surface of the meat;

[0060] Analysis is the same as operation 4 of embodiment 1.

[0061] Freezing meat can inhibit the growth and spread of bacteria, but it cannot completely kill bacteria. However, blue light can effectively kill...

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Abstract

The invention discloses a sterilizing fresh-keeping method of meat or meat products, and belongs to the technical fields of fresh keeping and sterilization. According to the method, through synergistic reaction of application of protection liquid and illumination with blue light, on one hand, the sterilizing and fresh keeping effect is effectively increased, favorable organoleptic quality of the meat and the meat products can be taken account during sterilization, on the other hand, the use concentration for achieving the fresh keeping effect separately with the protection liquid is notably reduced, the treatment time is shortened, and the treatment efficiency is improved.

Description

technical field [0001] The invention relates to a method for sterilization and preservation of meat or meat products, belonging to the technical field of food preservation and sterilization. Background technique [0002] Meat generally refers to the meat of domestic and wild mammals and poultry suitable for human consumption. According to temperature control conditions, meat is divided into hot fresh meat, frozen meat and chilled meat (cold fresh meat). [0003] Due to the rich protein content in meat, and the possibility of microbial contamination in the environment of feeding, processing, storage, and circulation, meat and meat products are prone to breed various harmful bacteria. Bacteria 10 5 ~10 12 / cm 2 , including a large number of bacteria from feces and soil, and the inevitable carcass contamination in animal slaughter, which makes fresh meat contaminated by microorganisms and accelerates spoilage. Meat and its products contaminated by bacteria seriously affect...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/015A23B4/10
CPCA23B4/015A23B4/10A23V2002/00A23V2200/10A23V2250/511A23V2250/2132A23V2250/214A23V2250/21A23V2250/708
Inventor 胡晓清褚召娟王小元吴佳欣秦梦凡
Owner JIANGNAN UNIV
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