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System method for improving quality of chilled fresh pork

A pork quality, cold fresh technology, applied in the direction of meat/fish preservation, meat/fish preservation through freezing/cooling, gas-containing food ingredients, etc., can solve the problems that hot fresh meat cannot be guaranteed to be completely safe, and achieve benefits Body absorption, less juice loss, soft and elastic texture

Inactive Publication Date: 2019-03-22
湖北百水居水产品有限公司
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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 meat cannot be guaranteed to be completely safe, the present invention provides a systematic 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 away, pul...

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Abstract

The invention relates to the technical field of food cooling and preservation, and especially relates to a system method for improving the quality of chilled fresh pork. The method comprises the following steps: 1, pigs enjoy massage and music in the breeding process, sufficient feed and water are ensured, and the pigs have comfortable life and freedom; 2, the pigs are bathed with 40 DEG C water before being slaughtered, and undergo full physical examination by veterinarians, and the qualified pigs are slaughtered after being stunned with a stun gun; and (3) fresh-keeping after the slaughtering comprises: a, fresh pork obtained after the slaughtering undergo cooling flushing for 24 h to reduce the center temperature of the fresh pork to 0-4 DEG C, and are cut to form pork blocks with a weight of 100-102 g; b, the pork blocks are placed in a plastic box, and the plastic box is vacuumized, then is filled with a mixed gas composed of 1% of nitrogen oxide, 50% of carbon dioxide and 49% ofnitrogen, and is packaged; and c, the packaged chilled fresh pork is stored at a temperature of 2-4 DEG C. The system method is used to fully guarantee the health and quality of the pigs, and the modified atmosphere packaging fresh-keeping can reduce the blood oozing out of the chilled fresh pork and prolong the fresh-keeping shelf life to 20 days.

Description

technical field [0001] The invention relates to the technical field of food cooling and preservation, in particular to a systematic 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. Conten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01K67/02A23B4/06A23B4/16
CPCA01K67/02A23B4/068A23B4/16A23V2002/00A23V2200/10A23V2250/11A23V2250/112A23V2250/124
Inventor 龚仁文
Owner 湖北百水居水产品有限公司
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