Safe and quality-improving yak slaughtering processing method

A processing method and yak technology, which are applied in slaughtering, slaughtering accessories, slaughtering devices, etc., can solve problems such as unfavorable development of yak industry, microbial contamination of yak carcass, aging and toughness of meat, etc., so as to reduce the stress response of yak transportation and improve food safety. the effect of reducing microbial contamination

Inactive Publication Date: 2020-08-28
INST OF ANIMAL SCI OF CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Therefore, the meat is old and tough, and the eating quality is relatively poor.
Therefore, the existing beef cattle slaughtering process cannot fully meet the needs of yak slaughtering and processing. In addition, the current scale of yak breeding in Tibetan areas is small and scattered. There are huge hidden dangers; lack of basic cooling and maturation technology, the quality of yak meat cannot be effectively improved, which greatly affects the comprehensive economic benefits of yak slaughtering and processing, and is not conducive to the development of yak industry in Tibetan areas

Method used

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  • Safe and quality-improving yak slaughtering processing method

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Effect test

Embodiment 1

[0039] Step 1: Send the yaks to be slaughtered with a transportation distance of 400km to the pen to be slaughtered without eating and resting for 12 hours, and without drinking for 3 hours before slaughter. To eliminate the stress response of long-distance transportation of yaks and improve the quality of yak meat;

[0040] Step 2: Drive the yak into the flipping box, stun it, slaughter it, fasten the hind legs of the yak with an iron chain, lift it into the bloodletting track through the hoist, assassinate the bloodletting track on the bloodletting track, drain the blood for 8 minutes, and perform 30V low-voltage electrical stimulation. Time 60s, promote yak muscle contraction, accelerate muscle glycolysis, thereby speeding up the tenderization speed of yak meat, and facilitate the further discharge of blood;

[0041] Step 3: Use a shaving tool to shave off the skirt hair from top to bottom at the midline of the yak's abdomen, with a width of 25cm. Then, use high-pressure w...

Embodiment 2

[0050] 1 Materials and methods

[0051] 1.1 Test material

[0052] In the yak slaughtering workshop of Diqing community, three fattening yaks were selected to be stunned by electricity, and then slaughtered in accordance with the provisions of GB / T 19477 "Operational Regulations for Cattle Slaughter" and GB 18393 "Quality Inspection Regulations for Cattle and Sheep Slaughter Products". After peeling, splitting in half, and carcass ozone spraying (the relevant parameters for the use of ozone water are determined to be: ozone water concentration 6mg / L; the time for spraying the carcass is 45s.) After 5min, the three links were respectively used at the carcass outer ridge on the left side. Cut the 10×10cm square, 3cm-5cm thick muscle with a bacterial scalpel, put it into a sterile bag, store it at 0°C-2°C, and send it to the laboratory to determine the microbial content. The carcass is pushed into the cooling workshop, and after cooling and maturing for 72 hours, the yak meat is...

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Abstract

The invention discloses a safe and quality-improving yak slaughtering processing method. According to the method, through an ozone water high-pressure spraying process, the microbial pollution on thesurface of a carcass, especially parts with poor high-pressure cleaning and bacterium reducing effects such as the neck, can be effectively reduced, and thereby the yak carcass food safety can be remarkably improved; the yak meat is tenderized through low-voltage electrical stimulation; and a weight of the yak rib eye beef is increased through a cutting mode, so that the eating quality and economic value of the yak meat are effectively improved.

Description

technical field [0001] The invention belongs to the field of yak slaughtering and processing, and relates to a safe and high-quality yak slaughtering and processing method. Background technique [0002] As an important means of production and the main source of animal protein for the people on the Qinghai-Tibet Plateau, yak has a very special historical and cultural status. Compared with beef cattle and yellow cattle, yak has a very special body structure: smaller in size, with well-developed and dense skirt hair (it is easy to cause carcass pollution during slaughter); the bone structure is significantly different (common yak has 14 pairs of ribs, more than beef cattle and yellow cattle) A pair of ribs, Jinchuan yak has 15 pairs of ribs); affected by the natural environment and breeding methods, the slaughter age is generally 5-7 years old, or even older. Therefore, the meat is old and tough, and the eating quality is relatively poor. Therefore, the existing beef cattle s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22B7/00A01K67/02A22B3/06A22B5/00A22B5/08A22B5/20
CPCA01K67/02A22B3/06A22B5/0082A22B5/08A22B5/20A22B7/00
Inventor 谢鹏孙宝忠雷元华张松山王欢
Owner INST OF ANIMAL SCI OF CHINESE ACAD OF AGRI SCI
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