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Methods of Prolonging the Shelf Life of Chilled Fresh Meat

A shelf life and chilled meat technology, which is applied in meat/fish preservation, food preservation, food science, etc., can solve problems such as unfavorable long-distance fresh-keeping transportation, bloody water on the surface of chilled fresh meat, and shortened shelf life of chilled fresh meat. Effects of reducing natural adverse effects, normal appearance and good brightness, and reduction of refrigeration costs

Active Publication Date: 2020-05-15
新晃永益牧业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the quality of beef is not ideal, and the shelf life is not long, generally about 20 days, which is not conducive to long-distance fresh-keeping transportation, quality-added value-added sales, and the negative pressure in the bag after vacuum packaging, which makes the surface of cold fresh meat bloody If there is too much moisture on the surface of the meat, the shelf life of chilled fresh meat will be shortened and the appearance will not look good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Take beef to make chilled meat as an example:

[0013] The method for prolonging the shelf life of chilled fresh meat is characterized in that:

[0014] a. After the cattle are slaughtered, divide the meat pieces along the natural meat envelope of the carcass, that is, divide the meat pieces according to the separation parts of the natural meat envelope of the carcass;

[0015] b. Lay the meat pieces cut along the natural meat envelope in a single layer to cool and drain the acid;

[0016] c. Two stages of cooling and deacidification are used for single-layer horizontal acid discharge: the first stage puts the meat at 10 degrees Celsius for 10 hours, so that the temperature of the meat drops to 15-16 degrees Celsius; the second stage puts the meat at 10 degrees Celsius 3-4 degrees Celsius environment for 38 hours, so that the temperature of the meat drops to 5 degrees Celsius.

[0017] The above-mentioned processed beef pieces are routinely packaged, placed in a singl...

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PUM

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Abstract

The invention discloses a method for prolonging the shelf life of chilled fresh meat to overcome the defects that existing chilled fresh meat is not ideal in quality, short in shelf life, poor in appearance and the like. The method comprises the steps that the meat is divided along natural meat envelops; the meat is flatly laid in a single layer mode for acid discharge, in the first stage, meat blocks are placed in the environment with the temperature of 10 DEG C for 10 h, and the temperature of the meat is reduced to 15-16 DEG C; in the second stage, the meat blocks are placed in the environment with the temperature of 3-4 DEG C for 38 h, and the temperature of the meat is reduced to 5 DEG C. The method is mainly used for making beef, mutton and other chilled fresh meat, the cold storage preservation time can be prolonged to 45-60 days, the cold storage cost can be reduced by 5% or above, and the selling price can be increased by 10% or above; in addition, the method is ecological and environmentally friendly, operation is easy and convenient, implementation is easy, and the appearance of the chilled fresh meat is more natural and better.

Description

technical field [0001] The invention relates to a processing method mainly used for making chilled fresh meat such as beef and mutton, in particular to a method for extending the shelf life of chilled fresh meat. Background technique [0002] The existing processing method for making refrigerated and fresh-keeping chilled beef and chilled mutton comprises the steps of hanging for deacidification, vacuum packaging and the like. The disadvantage is that the quality of beef is not ideal, and the shelf life is not long, generally about 20 days, which is not conducive to long-distance fresh-keeping transportation, quality-added value-added sales, and the negative pressure in the bag after vacuum packaging, which makes the surface of cold fresh meat bloody If there is too much water on the surface of the meat, the shelf life of chilled fresh meat will be shortened and the appearance will not look good. Contents of the invention [0003] The purpose of the present invention is t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/00
Inventor 蒲祖明
Owner 新晃永益牧业有限责任公司
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