Carcass decontamination method used in cattle and sheep slaughtering process

Abstract

The invention discloses a carcass decontamination method used in a cattle and sheep slaughtering process, relates to a slaughtered cattle and sheep carcass decontamination method, in particular to a cattle and sheep carcass decontamination operation process in the factory-like cattle and sheep slaughtering processing process. The method comprises the steps as follows: a lactic acid liquid is sprayed on live animal fur for disinfection, carcasses are subjected to pasteurization in hot water at 70-90 DEG C and steam sterilization at 85-100 DEG C with a pasteurizer, and the carcasses are subjected to spray sterilization with a 2.5%-5.0% lactic acid antibacterial liquid and coating treatment. In the slaughtering process, the final total surface bacterial count of the cattle and sheep carcassescan be substantially reduced to 3.24-6.46*10<3> (cfu / 100 cm<2>) through combination of four carcass microorganism removal methods, and the total surface bacterial count of the cattle and sheep carcasses in contrast tests in the prior art is up to 1.63-7.08*10<5> (cfu / 100 cm<2>). The lactic acid antibacterial liquid can keep low biomass level of the carcasses for a long term on the surface of thecattle and sheep carcasses, the microbial contamination rate can be effectively reduced, and cleanness and safety of beef and mutton can be guaranteed.

Description

technical field [0001] The invention relates to a method for reducing bacteria of slaughtered cattle and sheep carcasses, in particular to a method for reducing bacteria and bacteria of cattle and sheep carcasses in the process of industrialized cattle and sheep slaughtering and processing. Background technique [0002] Many studies have shown that when slaughtering healthy animals, their muscle tissue is essentially sterile, and animal skin, fur, and feces, soil, and dust on fur are important sources of pollution. At the same time, large-scale slaughtering and processing plants and preparations are gradually increasing. The increased distance and time that meat is cooked from initial processing to consumption increases the risk of pathogen growth. [0003] High initial microbial levels in carcasses and meat cuts will affect the shelf life of fresh meat, resulting in unpleasant flavor and meat color; hot fresh meat with high initial microbial levels has a shelf life of only ...

AI Technical Summary

Problems solved by technology

[0002] Many studies have shown that when slaughtering healthy animals, their muscle tissue is essentially sterile, and animal skin, fur, and feces, soil, and dust on fur are important sources of pollution. At the same time, large-scale slaughtering and processing plants and preparations are gradually increasing. Increased distance and time that meat is cooked from initial processing to consumption, thereby increasing the risk of pathogen growth

[0003] High initial microbial levels in carcasses and meat cuts will affect the shelf life of fresh meat, resulting in unpleasant flavor and meat color; hot fresh meat with high initial microbial levels has a shelf life of only 1 day, while cold fresh meat will lose its shelf life in only 3 days. Occurrence of smelly phenomena, causing economic losses

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