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Biological cooled meat preserving method

A biological fresh-keeping and cooling meat technology, applied in the direction of chemical preservation of meat/fish, etc., to achieve high food safety, improve hygiene and safety, and prolong the effect of shelf life

Inactive Publication Date: 2005-12-14
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this patent application, the biological characteristics and cultivation method of the strain are disclosed, and the method of using the strain in fermented meat products such as sour meat and sausage is also disclosed, but the application of the strain in chilled meat preservation has not yet been disclosed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The sheep carcasses are produced in strict accordance with the hygienic requirements and slaughtering procedures, and the sheep carcasses are cleaned by spraying with a cleaning solution prepared in a weight ratio of lactic acid:ethanol:water=3:47:50, and matured in a constant temperature room at 4°C for 48 hours. hours, divided into 8 parts, soaked the divided mutton in the fermentation broth of Lactobacillus sake L.S-MA3-10 for 5 minutes, put it in a constant temperature room at 4°C for absorption, and vacuum-shrinked it when it felt obvious that there was no wet liquid. Then put it in a constant temperature library at 0°C for storage. Samples were taken on days 1, 3, 6, 9, 12, 15, 20, 30, and 35 to detect the total number of bacteria, coliforms, and volatile basic nitrogen. At the same time, the sensory indicators of the product were evaluated. Glossy, elastic tissue, with the inherent smell of fresh mutton, physical and chemical and microbiological indicators in lin...

Embodiment 2

[0016] The beef carcasses are produced in strict accordance with the hygienic requirements and slaughtering procedures, and the carcasses are cleaned by spraying with a cleaning solution prepared with a weight ratio of lactic acid: ethanol: water = 6:50:50, and matured in a constant temperature room at 4°C to expel acid for 6 On the first day, the beef carcass was deboned and divided into 2-4 kg pieces according to the parts, and the Lactobacillus sake L.S-MA3-10 fermentation broth was sprayed on the surface of the meat at a rate of about 0.3 ml per square centimeter, and it was absorbed in a constant temperature room at 4°C. When it feels obvious that there is no wet liquid, vacuum shrink packaging is carried out, and then stored in a constant temperature warehouse at 0°C. Samples were taken on days 1, 3, 6, 9, 12, 15, 20, 30, and 35 to detect the total number of bacteria, coliforms, and volatile basic nitrogen. At the same time, the sensory indicators of the product were eval...

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PUM

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Abstract

The biological preservation method of cooled meat includes surface washing of fresh animal meat, low temperature acid elimination, packing, preservation at low temperature, and other steps, and features the treatment of the fresh animal meat after low temperature acid elimination with rice wine and lactobacillus sake LS-MA3-10 (CGMCC No. 0690). By means of the effect of the dominant bacterium, low pH value and generated bacteriocine, the present invention can inhibit the propagation of putrefactive microbe effectively to prolong the shelf period of the product.

Description

technical field [0001] The invention relates to the field of meat processing and preservation, in particular to a biological preservation method for cooling meat. Background technique [0002] In order to achieve the best fresh-keeping effect and prolong the shelf life of chilled meat, various antiseptic preservatives are widely used in the prior art, and chemical preservatives mainly contain various organic acids and their salts. Such as acetic acid, formic acid, citric acid, lactic acid and its sodium salt, ascorbic acid, sorbic acid and its potassium salt, phosphate, etc. Natural preservatives are mainly plant extracts, such as tea polyphenols, allicin and alliin. Whether it is chemical preservatives or natural preservatives, excessive intake has a certain impact on human health. [0003] The present inventor isolated 675 strains of Lactobacillus sake on the basis of researching traditional fermented meat products (sour meat) of the Dong nationality, and screened out an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
Inventor 李宗军孙永利杨雨平刘景德吴晓龙
Owner HUNAN AGRICULTURAL UNIV
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