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Efficient cattle carcass surface sterilization method

A beef carcass, high-efficiency technology, used in slaughtering accessories, slaughtering, and chemical preservation of meat/fish, etc., can solve problems such as poor sanitation, high initial bacterial count, and beef production accounting for less than 10%, to ensure safety. , the effect of prolonging the shelf life

Inactive Publication Date: 2018-11-02
HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0002] The amino acid composition of beef is very close to the needs of the human body. It has the characteristics of high nutrition, low fat, and low cholesterol. It is loved by consumers and has become the development direction of meat. However, my country's beef production accounts for less than 10%, and the quality of beef is compared with developed countries. The gap is still large
The main reason is that some slaughtering and processing enterprises have relatively backward equipment, poor hygienic conditions, unstandardized operations, and high initial bacterial counts, resulting in a short shelf life of beef, which seriously restricts the development of the beef industry.
Due to the complex source and composition of harmful microorganisms in the process of cattle slaughter, the effect of a single method of reducing bacteria is not obvious, and organic acid spray and hot water spray will have adverse effects on meat color

Method used

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Experimental program
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Effect test

preparation example Construction

[0034] 2.2.1. Activation of strains and preparation of bacterial suspension

[0035] Zhang Tiehua et al. studied and analyzed the bacteria on the surface of fresh beef and found that G(-) small bacilli and G(+) cocci are the main bacterial strains that cause the spoilage. Therefore, Escherichia coli and Staphylococcus aureus were used in this test. As the introduction of bacteria to study the effect of reducing bacteria. Take out the slant strains frozen in the refrigerator, and in a sterile environment, use a sterilized inoculation loop to pick an appropriate amount of strains and streak them on the nutrient agar medium, and culture them at a constant temperature of 37°C for 24 hours. Pick a single obvious colony in LB nutrient broth, put it in a constant temperature culture shaker at 37°C, and culture it on a 220r / min shaker for 12h, so that the number of bacteria reaches 1×107cfu / mL, and obtain the original bacterial liquid, and put it in the refrigerator for later use.

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Embodiment 1

[0053] Treatment group 1 was selected as the treatment object, and the bacteria reduction method was high-pressure water gun washing. The specific treatment method was to wash with high-pressure water with a total pressure of about 1.87 MPa for 5 minutes, and the water temperature was 25 °C.

Embodiment 2

[0055]Select treatment group 2 as the treatment object, and the bacteria reduction method is ozone water spraying. The specific treatment method is to insert the catheter of the ozone generator (400mg h-1) into pure water at 25°C, turn on the ozone generator for 30min, and prepare ozone water, let stand for 30min, and control the ozone concentration to 2mg·L-1. Each piece of meat was sprayed with 100mL of ozone water.

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Abstract

The invention discloses an efficient cattle carcass surface sterilization method. The method comprises the following steps: S1, cutting off the outer surface of beef in a sterile room by using a sterile chopping board and a cutter, and segmenting into beef cubes; S2, flushing with high-pressure water, namely flushing the carcass surface of the beef cubes with high-pressure water in a room temperature state for 5-10 minutes; S3, producing ozone water by an ozone generator, spraying ozone water to the carcass surface of the beef cubes according to a spraying ratio of 20-40mL per square centimeter, wherein the concentration of the ozone water is 1-3mg.L<-1>; S4, weighing tea polyphenol, chitosan and gNisin under sterile conditions, uniformly mixing, and dissolving into sterile purified waterto obtain a compound preservative for later use; S5, spraying the compound bacteriostatic agent onto the carcass surface of the beef cubes according to a spraying ratio of 50-70mL per square centimeter after a non-dripping state. With the adoption of a method for collaborative operation of high-pressure water flushing, ozone water spraying and compound bacteriostatic agent spraying, the safety ofmeat product is ensured, and the shelf life of commodities is prolonged.

Description

technical field [0001] The invention relates to the technical field of meat processing, in particular to a method for efficiently reducing bacteria on the surface of a beef carcass. Background technique [0002] The amino acid composition of beef is very close to the needs of the human body. It has the characteristics of high nutrition, low fat, and low cholesterol. It is loved by consumers and has become the development direction of meat. However, my country's beef production accounts for less than 10%, and the quality of beef is compared with developed countries. The gap is still large. The main reason is that some slaughtering and processing enterprises have relatively backward equipment, poor hygienic conditions, unstandardized operations, and high initial bacterial counts, resulting in a short shelf life of beef, which seriously restricts the development of the beef industry. Due to the complex source and composition of harmful microorganisms in the process of cattle sl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22B5/08A22C17/00A23B4/18
CPCA22B5/08A22C17/0006A23B4/18
Inventor 付丽高雪琴张秀凤马微马丽卿申晓琳张一鸣
Owner HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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