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Method for improving quality of chilled fresh pork

A pork quality and cold fresh technology, which is applied in the direction of freezing/cooling meat/fish, chemical preservation of meat/fish, animal husbandry, etc., can solve the problem that hot fresh meat cannot be guaranteed to be completely safe, and is beneficial to the human body Absorption, soft and elastic texture, good taste effect

Inactive Publication Date: 2013-11-13
常州市汇华食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the existing deficiency that the whole process of hot fresh pork cannot be guaranteed to be completely safe, the present invention provides a method for improving the quality of chilled fresh pork

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A. The treatment of pigs in the breeding process

[0016] During the breeding process of pigs, enjoy music for 1 hour every morning and afternoon, massage the pigs while enjoying the music, ensure sufficient water source every day, match good food every day for them to enjoy, let them live comfortably, and do not create fear for pigs in life Feelings of emotion and sadness can allow them to freely express their nature, which can reduce the stress response of pigs during the slaughter process and improve the quality of pork;

[0017] B. How pigs are slaughtered

[0018] Before slaughtering, first help the pigs to bathe in 40-degree water, and then the veterinarian will conduct a comprehensive physical examination on the pigs, and slaughter the pigs that are completely healthy after being confirmed by the veterinarian, and stun them with a stun gun before slaughtering. It is strictly forbidden to hang bloodletting pigs, use too much external force to drive pigs away, pul...

Embodiment 2

[0024] A. The treatment of pigs in the breeding process

[0025] During the breeding process of pigs, enjoy music for 1 hour every morning and afternoon, massage the pigs while enjoying the music, ensure sufficient water source every day, match good food every day for them to enjoy, let them live comfortably, and do not create fear for pigs in life Feelings of emotion and sadness can allow them to freely express their nature, which can reduce the stress response of pigs during the slaughter process and improve the quality of pork;

[0026] B. How pigs are slaughtered

[0027] Before slaughtering, first help the pigs to bathe in 40-degree water, and then the veterinarian will conduct a comprehensive physical examination on the pigs, and slaughter the pigs that are completely healthy after being confirmed by the veterinarian, and stun them with a stun gun before slaughtering. It is strictly forbidden to hang bloodletting pigs, use too much external force to drive pigs, pull con...

Embodiment 3

[0033] A. The treatment of pigs in the breeding process

[0034] During the breeding process of pigs, enjoy music for 1 hour every morning and afternoon, massage the pigs while enjoying the music, ensure sufficient water source every day, and provide them with good food every day, so that they can live comfortably and do not create fear for pigs in life Feelings of emotion and sadness can allow them to freely express their nature, which can reduce the stress response of pigs during the slaughter process and improve the quality of pork;

[0035] B. How pigs are slaughtered

[0036] Before slaughtering, first help the pigs to bathe in 40-degree water, and then the veterinarian will conduct a comprehensive physical examination on the pigs, and slaughter the pigs that are completely healthy after the veterinarian confirms that they are stunned with a stun gun before slaughtering. It is strictly forbidden to hang bloodletting pigs, use too much external force to drive pigs, pull c...

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PUM

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Abstract

The invention relates to the technical field of the cooling and freshness retaining of food and particularly relates to a method for improving quality of chilled fresh pork. The method comprises the following steps of: (1) during feeding, enabling pigs to enjoy massage and music, and guaranteeing sufficient feed and water, so as to enable the pigs to live comfortably and freely; (2) before slaughtering, helping the pigs to bath in water with the temperature of 40 DEG C, carrying out comprehensive physical examination on the pigs by veterinarians, stunning the pigs by using a stunning gun after the pigs are qualified, and then, slaughtering the pigs; and (3) a freshness retaining step after slaughtering, comprising the steps of: (a) after the pigs are slaughtered, carrying out cooling and acid discharge on fresh pork for 24 h, enabling the center temperature of the fresh pork to be cooled to the temperature of 0-4 DEG C, and cutting the fresh pork into pork blocks with the weight of 100-102 g; (b) putting the pork blocks into plastic boxes, vacuumizing, then, inflating with mixed gas of 1% of nitric oxide, 50% of carbon dioxide and 49% of nitrogen gas, and packaging; and (c) preserving the packaged chilled fresh pork under the condition with the temperature of 2-4 DEG C. By using the method, the health and quality of the pigs can be guaranteed sufficiently, the blood leaking of the chilled fresh pork can be reduced through gas-conditioned packaged freshness retaining, and the freshness retaining shelf life is prolonged and can reach 20 days.

Description

technical field [0001] The invention relates to the technical field of food cooling and preservation, in particular to a method for improving the quality of chilled fresh pork. Background technique [0002] Pork accounts for 65% of meat consumption, and it is an important commodity in the food basket related to people's basic life. However, at present, the common people in the market eat hot fresh meat that is slaughtered in the early morning and put on the market early in the morning. However, according to expert analysis, hot fresh meat does not go through For any cooling treatment, although the livestock has passed the hygienic inspection after slaughtering and processing, in the process from processing to retailing, hot fresh meat will inevitably be polluted by air, insects, transport vehicles and packaging, etc. The temperature of the meat is high, and the bacteria are easy to proliferate in large numbers, and the safety of meat cannot be guaranteed. Contents of the i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01K67/02A22B3/06A23B4/16A23B4/06
Inventor 巢忠华
Owner 常州市汇华食品有限公司
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