• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The invention discloses a method for chilling of livestock carcass, which includes the steps of: washing a carcass by high-pressure water with a water temperature of 15°C to 20°C and a pressure of 1.1 atm to 1.2 atm for 5 s to 8 s after dehiding of the carcass; removing viscera, and then washing the carcass by high-pressure water with a water temperature of 15°C to 20°C and a pressure of 1.1 atm to 1.2 atm for 0.8 min to 1 min, spraying the carcass by a mixed solution for 0.8 min to 1 min, the mixed solution being an aqueous solution of a lactic acid with a mass fraction of 1.5% to 2% and a salt with a mass fraction of 0.8% to 1%, and chilling the carcass at -30°C to -25°C for 1 h to 1.5 h, 5°C to 6°C for 7.5 h to 8 h, and 0°C to 4°C for 14.5 h to 38.5 h in sequence. The invention has the beneficial effects of effectively reducing a chilling loss of the livestock after being slaughtered, improving a carcass quality and increasing economic benefits of enterprises, moreover, a number of microorganisms on a surface of the chilled carcass is significantly reduced, a meat color is stable, and a quality and safety of the chilled carcass is obviously improved.
    公开号:NL2023634A
    申请号:NL2023634
    申请日:2019-08-12
    公开日:2019-09-25
    发明作者:Zhang Dequan；Hou Chengli；Wang Zhenyu；Chen Li；Hui Teng；Zheng Xiaochun；Li Xin
    申请人:Institute Of Food Science And Tech Chinese Academy Of Agricultural Sciences；
    IPC主号:
    专利说明:

    TECHNICAL FIELD
    The present invention relates to the field of livestock slaughtering, specifically, to a method for chilling of livestock carcass.
    BACKGROUND
    As a big meat producer, China had a total meat output of 85.17 million tons in 2018, accounting for about 30% of the world's total meat output. A key procedure in meat production is to chill a livestock carcass after being slaughtered. The temperature of the livestock carcass immediately after being slaughtered is relatively high, therefore, measures must be taken to remove the heat inside the carcass in time to ensure the safety and edible quality of the meat. A chilling technology not only determines a chilling loss rate of the carcass, but also affects meat quality, and improper chilling method can cause the occurrence of defected meat, resulting in huge economic losses. Therefore, it is very important for the meat processing industry to improve the technology and reduce the chilling loss of the carcass and the energy consumption in a chilling process.
    Traditional carcass chilling methods include air chilling and spray chilling, but the chilling effects are different with different chilling process parameters. In general, the overall carcass chilling technology for the livestock in China lags behind that of those in developed countries, which has still relatively high pre-chilling loss and incidence of defected meat after the livestock is slaughtered. It is urgent to develop a new carcass chilling method to improve carcass quality and provide guarantee for the production of high-quality and safe meat products.
    SUMMARY
    One object of the present invention is to at least solve the problems mentioned above, and at least provide the advantages to be described later.
    Another object of the present invention is to provide a method for chilling of livestock carcass to control a chilling loss of the carcass, improve a carcass quality and provide technical supports for the production of high-quality and safe meat products.
    In order to achieve these objects and other advantages according to the present invention, a method for chilling of livestock carcass is provided, including the following steps of initial washing: washing a carcass by high-pressure water with a water temperature of 15°C to 20°C and a pressure of 1.1 atm to 1.2 atm for 5 s to 8 s after dehiding of the carcass;
    rewashing: removing viscera, and then washing the carcass by high-pressure water with a water temperature of 15°C to 20°C and a pressure of 1.1 atm to 1.2 atm for 0.8 min to 1 min;
    spraying: spraying the carcass by a mixed solution for 0.8 min to 1 min, the mixed solution being an aqueous solution of a lactic acid with a mass fraction of 1.5% to 2% and a salt with a mass fraction of 0.8% to 1%; and chilling: chilling the carcass at -30°C to -25°C for 1 h to 1.5 h, 5°C to 6°C for 7.5 h to 8 h, and 0°C to 4 °C for 14.5 h to 38.5 h in sequence.
    Preferably, an aperture of a spraying nozzle is 0.2 mm to 0.3 mm.
    Preferably, a temperature of the mixed solution is 5°C to 10°C.
    Preferably, a chilling air temperature under the chilling condition of -30°C to -25°C is -40°C to -35°C, and an air flow rate in an environment is 2 m/s to 3 m/s.
    Preferably, during chilling at 0°C to 4°C, atomized spraying is performed on a surface of the carcass, an atomized spraying amount is that no water drops drip from the carcass, and an environment where the carcass is located has an air flow rate of 0.6 m/s to 1 m/s, and a humidity more than 98%.
    Preferably, a particle diameter of an atomized spraying liquid is less than 0.1 mm.
    The present invention has the beneficial effects as follows.
    1) The present invention provides a method for chilling of livestock carcass, which can effectively reduce a chilling loss of the livestock after being slaughtered, improve a carcass quality and increase economic benefits of enterprises; and
    2) a number of microorganisms on a surface of the carcass chilled by the method is significantly reduced, a meat color is stable, and a quality safety of the chilled carcass is obviously improved.
    DETAILED DESCRIPTION
    The invention is further described in detail below through the embodiments, so that those skilled in the art can implement the invention according to the description.
    It should be noted that the experimental methods in the following embodiments are all conventional methods unless otherwise specified, and the reagents and materials are all commercially available unless otherwise specified.
    The carcasses used in the following embodiments are all sheep carcasses.
    <Embodiment 1>
    1) Initial washing: a carcass was washed by x water with an ordinary pressure of 1 atm for 5 s after dehiding of the carcass;
    2) rewashing: viscera were removed, and then the carcass was washed by water with an ordinary pressure of 1 atm for 1 min;
    3) spraying: the carcass was sprayed by a mixed solution for 1 min, the mixed solution was an aqueous solution of a lactic acid with a mass fraction of 1.5% and a salt with a mass fraction of 0.8%; and
    4) chilling: the carcass was chilled at -30°C for 1.5 h, 5°C for 8 h, and 0°C for 14.5 h in sequence;
    wherein a water temperature of the water with ordinary pressure was 20°C.
    <Embodiment 2>
    1) Initial washing: a carcass was washed by water with a high pressure of 1.1 atm for 5 s after dehiding of the carcass;
    2) rewashing: viscera were removed, and then the carcass was washed by water with a high pressure of 1.1 atm for 0.8 min;
    3) spraying: the carcass was sprayed by a mixed solution for 0.8 min, the mixed solution was an aqueous solution of a lactic acid with a mass fraction of 1.5% and a salt with a mass fraction of 0.8%; and
    4) chilling: the carcass was chilled at -30°C for 1 h, 5°C for 7.5 h, and 0°C for 14.5 h in sequence;
    wherein a water temperature of the water with high pressure was 15 °C; and an aperture of a spraying nozzle was 0.2 mm, and a temperature of the mixed solution was 5°C.
    <Embodiment 3>
    1) Initial washing: a carcass was washed by water with a high pressure of 1.2 atm for 5 s after dehiding of the carcass;
    2) rewashing: viscera were removed, and then the carcass was washed by water with a high pressure of 1.2 atm for 1 min;
    3) spraying: the carcass was sprayed by water for 1 min; and
    4) chilling: the carcass was chilled at -30°C for 1.5 h, 5°C for 8 h, and 0°C for 14.5 h in sequence;
    wherein a water temperature of the water with a high pressure was 20°C.
    <Embodiment 4>
    1) Initial washing: a carcass was washed by water with a high pressure of 1.2 atm for 5 s after dehiding of the carcass;
    2) rewashing: viscera were removed, and then the carcass was washed by water with a high pressure of 1.2 atm for 1 min;
    3) spraying: the carcass was sprayed by an aqueous solution of a lactic acid with a mass fraction of 1.5% for 1 min; and
    4) chilling: the carcass was chilled at -30°C for 1.5 h, 5°C for 8 h, and 0°C for 14.5 h in sequence;
    wherein a water temperature of the water with a high pressure was 20°C.
    <Embodiment 5>
    1) Initial washing: a carcass was washed by water with a high pressure of 1.2 atm for 5 s after dehiding of the carcass;
    2) rewashing: viscera were removed, and then the carcass was washed by water with a high pressure of 1.2 atm for 1 min;
    3) spraying: the carcass was sprayed by an aqueous solution of a salt with a mass fraction of 0.8% for 1 min; and
    4) chilling: the carcass was chilled at -30°C for 1.5 h, 5°C for 8 h, and 0°C for 14.5 h in sequence;
    wherein a water temperature of the water with a high pressure was 20°C.
    <Embodiment 6>
    1) Initial washing: a carcass was washed by water with a high pressure of 1.2 atm for 8 s after dehiding of the carcass;
    2) rewashing: viscera were removed, and then the carcass was washed by water with a high pressure of 1.2 atm for 1 min;
    3) spraying: the carcass was sprayed by a mixed solution for 1 min, the mixed solution was an aqueous solution of a lactic acid with a mass fraction of 2% and a salt with a mass fraction of 1%; and
    4) chilling: the carcass was chilled at -25°C for 1.5 h, 6°C for 8 h, and 4°C for 38.5 h in sequence;
    wherein a water temperature of the water with a high pressure was 20°C; and an aperture of a spraying nozzle was 0.3 mm, and a temperature of the mixed solution was 10°C.
    <Embodiment 7>
    1) Initial washing: a carcass was washed by water with a high pressure of 1.2 atm for 5 s after dehiding of the carcass;
    2) rewashing: viscera were removed, and then the carcass was washed by water with a high pressure of 1.2 atm for 1 min;
    3) spraying: the carcass was sprayed by a mixed solution for 1 min, the mixed solution was an aqueous solution of a lactic acid with a mass fraction of 1.5% and a salt with a mass fraction of 0.8%; and
    4) chilling: the carcass was chilled at 0°C for 24 h;
    wherein a water temperature of the water with a high pressure was 20°C.
    <Embodiment 8>
    1) Initial washing: a carcass was washed by water with a high pressure of 1.15 atm for 7 s after dehiding of the carcass;
    2) rewashing: viscera were removed, and then the carcass was washed by water with a high pressure of 1.15 atm for 0.9 min;
    3) spraying: the carcass was sprayed by a mixed solution for 0.9 min, the mixed solution was an aqueous solution of a lactic acid with a mass fraction of 1.8% and a salt with a mass fraction of 0.9%; and
    4) chilling: the carcass was chilled at -28°C for 1.2 h, 5°C for 7.8 h, and 2°C for 26.5 h in sequence;
    wherein a water temperature of the water with a high pressure was 18°C; and an aperture of a spraying nozzle was 0.2 mm, and a temperature of the mixed solution was 8°C.
    <Embodiment 9>
    The chilling method was the same as that in the Embodiment 2. During chilling at 0°C, atomized spraying was performed on a surface of the carcass, an atomized spraying amount was that no water drops dripped from the carcass, and an environment where the carcass was located had an air flow rate of 0.8 m/s, and a humidity of 99%.
    <Embodiment 10>
    The chilling method was the same as that in the Embodiment 2, wherein an aperture of a spraying nozzle was 0.2 mm, a temperature of the mixed solution was 10°C, a chilling air temperature under the chilling condition of -30°C was -40°C, and an air flow rate in an environment was 3 m/s. During chilling at 0°C, atomized spraying was performed on a surface of the carcass, an atomized spraying amount was that no water drops dripped from the carcass, and an environment where the carcass was located had an air flow rate of 0.8 m/s, and a humidity of 99%. A particle diameter of an atomized spraying liquid was less than 0.1 mm.
    <Control example 1>
    The chilling method was the same as that in the Embodiment 4, wherein a concentration of the lactic acid used for spraying was 1%.
    <Control example 2>
    The chilling method was the same as that in the Embodiment 4, wherein a concentration of the lactic acid used for spraying was 1.7%.
    <Control example 3>
    The chilling method was the same as that in the Embodiment 4, wherein a concentration of the lactic acid used for spraying was 2%.
    <Control example 4>
    The chilling method is the same as that in the Embodiment 4, wherein a concentration of the lactic acid used for spraying was 2.5%.
    <Control example 5>
    The chilling method was the same as that in the Embodiment 5, wherein a concentration of the salt used for spraying was 0.5%.
    <Control example 6>
    The chilling method was the same as that in the Embodiment 5, wherein a concentration of the salt used for spraying was 0.8%.
    <Control example 7>
    The chilling method was the same as that in the Embodiment 5, wherein a concentration of the salt used for spraying was 1.5%.
    During the slaughtering process of livestock, the carcass may be contaminated with dust, feces, viscera contents, etc., resulting in contamination of the carcass surface, and without effective control, microorganisms can reproduce in large numbers, resulting in deterioration of meat quality. Therefore, controlling a number of microorganisms on the surface of the carcass during the chilling process is a key control point for meat safety. It can be seen from Table 1 that, washing by water with high pressure in the Embodiment 2 is more effective than washing by water with ordinary pressure in the Embodiment 1 in reducing the total plate count on the surface of the carcass, which has a promoting effect on the quality and safety of the carcass.
    Table 1 Results of Sterilization by Washing Total number of bacterial colonies(logio cfu/cm2)Coliform groups(logio cfu/cm )Embodiment 14.8a 290a Embodiment 23.9b 200b
    Note: different superscript letters in the same column indicate significant difference (P<0.05).
    Washing the carcass before chilling can remove surface contamination of the carcass during the slaughtering process. However, during the chilling process, the carcass is still inevitably contacted with microorganisms in the environment, thus reducing the quality and safety of the chilled carcass. Therefore, the reduction of loss and the improvement of quality and safety are technical bottlenecks that must be solved in carcass chilling. It can be seen from Table 2 that, spraying the carcass by an aqueous solution of 1.5% lactic acid in the Embodiment 4 and spraying the carcass by an aqueous solution of 0.8% salt in the Embodiment 5 can be more effective than spraying the carcass by water in the Embodiment 3 in reducing the number of microorganisms on the surface of the chilled carcass, thus improving the quality and safety of the chilled carcass. Unexpectedly, the mixed solution of 1.5% to 2% lactic acid and 0.8% salt used for spraying in the Embodiment 2, the Embodiment 6 and the Embodiment 8 can further reduce the number of microorganisms on the surface of the chilled carcass and achieve better effects.
    Table 2 Results of Sterilization by Spraying in Different Embodiments
    Total number of bacterial colonies (logio cfu/cm2)Coliform groups(logio cfu/cm2)Embodiment 34.4a 270a Embodiment 44.2b 240b Embodiment 54.3b 250b Embodiment 23.9C 200c Embodiment 63.6C 170c Embodiment 83.T180c
    Note: different superscript letters in the same column indicate significant difference (P<0.05).
    The carcass temperature of the livestock immediately after being slaughtered is relatively high, and measures must be taken to remove the heat inside the carcass in time. On one hand, it is because that a higher temperature is conducive to the growth of microorganisms, but is not conducive to the quality and safety control of subsequent processing such as carcass chilling, storage, cutting, etc., On the other hand, it is because that the carcass of the livestock after being slaughtered can undergo processes of rigor, post-rigor and ageing, thus improving a tenderness, a water holding capacity and a flavor of the meat. During this process, a pH of carcass is decreased, and a decreasing rate is related to the temperature change, which is an important indicator of carcass quality. Therefore, temperature control in the carcass chilling process has a decisive influence on the carcass quality. It can be seen from Table 3 that, the chilling losses produced by the chilling methods in the Embodiment 2, the Embodiment 6 and the Embodiment 8 are significantly lower than that in the Embodiment 7, while the water holding capacity and meat color scores of the chilled meat are significantly higher than that in the Embodiment 7, the total numbers of bacterial colonies on the carcass surface are effectively controlled, while the pH values are significantly lower than that in the Embodiment 7. In the Embodiment 9, during chilling at 0°C, atomized spraying is performed, which can further reduce the carcass chilling loss and the total number of bacterial colonies, and improve the water holding capacity, and in the Embodiment 10, various operating parameters and environmental conditions are controlled, which can improve the meat color score of the carcass.
    Table 3 Results of Carcass Chilling Loss and Carcass Quality in Different Embodiments
    Chilling lossWater holding capacityMeat colorscorepHTotal number of bacterial colonies (logio cfu/cm2)Embodiment 71.6%a 57%a 4.5a 6.40a 4.85a Embodiment 21.3%b 68%b 4.8b 6.37b 3.9b Embodiment 61.2%b 68%b 4.8b 6.35b 3.6b Embodiment 81.3%b 69%b 4.7b 6.36b 3.7b Embodiment 91.0%c 70%c 4.9b 6.34b 3.5C Embodiment 101.0%c 70%c 5.2C 6.32b 3.4C
    Note: different superscript letters in the same column indicate significant difference (P<0.05).
    In order to remove contaminants on the carcass surface during the slaughtering process, the carcass can be washed before chilling, and meanwhile, the number of microorganisms of the washed carcass during the chilling process shall be controlled within a range meeting the quality and safety requirements. Therefore, spraying with the lactic acid or the salt can achieve the two objects above to a certain extent. It can be seen from Table 4 and Table 5 that, an antibacterial effect is improved to a certain extent with the increase of the concentrations of the lactic acid and the salt used for spraying, but is not changed linearly as the increase of the concentrations and cannot meet the quality and safety requirements. Therefore, the composition of the solution 5 used for spraying needs to be further improved to increase the antibacterial effect of spraying.
    Table 4 Effect of Concentration of Lactic Acid Used for Spraying on Number of Microorganisms
    Total number ofColiform groups(logio cfu/cm2)Concentration of lactic acidbacterial colonies(logio cfu/cm2)1%4.3a 250a 1.5%4.2a 240b (Embodiment 4) 1.7%4.3a 250b 2.0%4.2a 23 0b 2.5%4.2a 23 0b
    Note: different superscript letters in the same column indicate significant difference (P<0.05).
    Table 5 Effect of Concentration of Salt Used for Spraying on Number of Microorganisms
    Total number of bacterial colonies Coliform groups
    Concentration of salt(logio cfu/cm2)(logio cfu/cm2)0.5%4.3a 270a 0.8%4.3a 250a (Embodiment 5) 1.5%4.2b 240a
    Note: different superscript letters in the same column indicate significant difference (P<0.05).
    Although the embodiments of the invention have been disclosed above, the embodiments are not limited to the application listed in the specification and the embodiments, and can be 15 fully applied to various fields suitable for the invention, and those skilled in the art can make additional modifications easily. Therefore, the invention is not limited to the specific details and the embodiments shown and described herein without departing from the general concept defined by the claims and the equivalent scope.
    权利要求:
    Claims (6)
    [1]
    CONCLUSIONS
    A method for cooling a cattle carcass, comprising the following steps of:
    initial washing: washing a carcass by means of high pressure water with a water temperature of 15 ° C to 20 ° C and a pressure of 1.1 atm to 1.2 atm for 5 s to 8 s after the carcass has been peeled;
    washing again: the removal of viscera and then the washing of the carcass by means of high-pressure water with a water temperature of 15 ° C to 20 ° C and a pressure of 1.1 atm to 1.2 atm for 0.8 minutes to 1 min;
    spraying: spraying the carcass by means of a mixed solution for 0.8 minutes to 1 minute, the mixed solution being an aqueous solution of a lactic acid with a mass fraction of 1.5% to 2% and a salt with a mass fraction from 0.8% to 1%; and cooling: cooling the carcass at -30 ° C to -25 ° C for 1 hour to 1.5 hours, at 5 ° C to 6 ° C for 7.5 hours to 8 hours and at 0 ° C to 4 ° C for 14.5 hours to 38.5 hours in sequence.
    [2]
    2. Method for cooling a cattle carcass pore size of a spray nozzle is 0.2 mm to 0.3 mm.
    [3]
    3. Method for cooling a cattle carcass temperature of the mixed solution is 5 ° C to 10 ° C.
    [4]
    Method for cooling a cattle carcass according to claim claim claim
    1
    1, wherein wherein a cooling air temperature under the cooling condition is from -30 ° C to -25 ° C -40 ° C to -35 ° C, and an air flow in an environment is 2 m / s to 3 m / s.
    1, wherein
    [5]
    The method of cooling a cattle carcass according to claim 1, wherein during cooling at 0 ° C to 4 ° C the atomized spraying is carried out on a surface of the carcass, wherein an amount of the atomized spraying is designed such that no water droplets dripping from the carcass, and wherein an environment in which the carcass is located has an air flow rate of 0.6 m / s to 1 m / s and a humidity of more than 98%.
    [6]
    The method for cooling a cattle carcass according to claim 1, wherein a particle diameter of an atomized spray liquid is less than 0.1 mm.
    类似技术:
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    同族专利:
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    引用文献:
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    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    CN201910397597|2019-05-14|
    CN201910481324.4A|CN110178878A|2019-05-14|2019-06-04|Livestock body cooling means|
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