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Method for cooling livestock and poultry carcass

A cooling method and carcass technology, applied in the field of livestock and poultry slaughtering, can solve the problems of economic loss, affecting meat quality, inferior meat, etc., and achieve the effects of improving quality and safety, reducing the number of surface microorganisms, and reducing cooling loss

Inactive Publication Date: 2019-08-30
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cooling process not only determines the loss rate of the carcass cooling, but also affects the quality of the meat. Improper cooling methods will cause the occurrence of inferior meat and cause huge economic losses

Method used

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  • Method for cooling livestock and poultry carcass
  • Method for cooling livestock and poultry carcass
  • Method for cooling livestock and poultry carcass

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Initial rinse: After the carcass is peeled, rinse with ordinary pressure water at 1 atmosphere for 5 seconds;

[0024] 2) Re-rinsing: to remove the internal organs, and then rinse with ordinary pressure water at 1 atmosphere for 1 min;

[0025] 3) Spraying: Use the mixed solution to spray for 1 min, and the mixed solution is an aqueous solution with a mass fraction of 1.5% lactic acid and 0.8% salt;

[0026] 4) Cooling: sequentially placed at -30°C for 1.5h, placed at 5°C for 8h, placed at 0°C for 14.5h;

[0027] Among them, the water temperature of ordinary pressure water is 20°C.

Embodiment 2

[0029] 1) Initial rinse: After the carcass is peeled, rinse with high pressure water at 1.1 atmospheres for 5 seconds;

[0030] 2) Re-rinsing: remove the internal organs, and then rinse with high-pressure water at 1.1 atmospheres for 0.8 min;

[0031] 3) Spraying: spraying for 0.8min with a mixed liquid, the mixed liquid is an aqueous solution with a mass fraction of 1.5% lactic acid and a mass fraction of 0.8% salt;

[0032] 4) Cooling: Place it at -30℃ for 1 hour, 5℃ for 7.5h, and 0℃ for 14.5h;

[0033] Among them, the temperature of the high-pressure water is 15°C;

[0034] The aperture of the spray nozzle is 0.2mm, and the temperature of the mixed liquid is 5℃

Embodiment 3

[0036] 1) Initial rinse: After the carcass is peeled, rinse with high pressure water of 1.2 atmospheres for 5 seconds;

[0037] 2) Re-rinsing: remove the internal organs, and then rinse with high-pressure water at 1.2 atmospheres for 1 min;

[0038] 3) Spray: Use water to spray for 1 min;

[0039] 4) Cooling: sequentially placed at -30°C for 1.5h, placed at 5°C for 8h, placed at 0°C for 14.5h;

[0040] Among them, the temperature of the high-pressure water is 20°C.

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PUM

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Abstract

The invention discloses a method for cooling livestock and poultry carcass. The method comprises the following steps: washing carcass for 5-8s by adopting high-pressure water with a water temperatureof 15-20 DEG C and a pressure of 1.1-1.2 atmospheres after peeling; removing viscera, and washing the carcass for 0.8-1min by adopting high-pressure water with a water temperature of 15-20 DEG C and apressure of 1.1-1.2 atmospheres; performing spraying with a mixed solution for 0.8-1min, wherein the mixed solution comprises 1.5-2% lactic acid and 0.8-1% salt aqueous solution; and performing cooling at -30 to -25 DEG C for 1-1.5h, performing cooling at 5-6 DEG C for 7.5-8h, and performing cooling at 0-4 DEG C for 14.5-38.5h. The method has the beneficial effects of effectively reducing the cooling loss of livestock and poultry after slaughtering, improving the quality of the carcass and improving the economic benefit of enterprises, obviously reducing the quantity of microorganisms on thesurface of the cooled carcass, stabilizing the color and luster of meat, and obviously improving the quality safety of the cooled carcass.

Description

Technical field [0001] The invention relates to the field of livestock and poultry slaughter, in particular, the invention relates to a method for cooling the carcass of livestock and poultry. Background technique [0002] my country is a big meat producer. The total meat output in 2018 was 85.17 million tons, accounting for about 30% of the world's total meat. The cooling of the carcass of livestock and poultry after slaughter is a key link in meat production. The carcass temperature of livestock and poultry is relatively high just after slaughter, and measures must be taken to remove the internal heat of the carcass in time to ensure the safety and eating quality of the meat. The cooling process not only determines the size of the carcass cooling loss rate, but also affects the meat quality. Improper cooling methods will cause the occurrence of inferior meat and cause huge economic losses. Therefore, it is very important for the meat processing industry to reduce the loss of c...

Claims

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Application Information

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IPC IPC(8): A22B5/00A22C21/00
CPCA22B5/0076A22B5/0082A22C21/00A22C21/0061
Inventor 张德权李欣田光晶陈丽侯成立郑晓春王振宇惠腾
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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