CN101156618A - A method for storing beef with ultra-ice temperature - Google Patents
A method for storing beef with ultra-ice temperature Download PDFInfo
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- CN101156618A CN101156618A CNA2007101763503A CN200710176350A CN101156618A CN 101156618 A CN101156618 A CN 101156618A CN A2007101763503 A CNA2007101763503 A CN A2007101763503A CN 200710176350 A CN200710176350 A CN 200710176350A CN 101156618 A CN101156618 A CN 101156618A
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Abstract
The invention discloses a method for storing beef in super ice temperature. The method is realized by cooling the beef to 2 plus or minus 0.3 DEG C firstly, then cooling the beef to the storage temperature from 1.0 to 3.0 DEG C below zero according to the continuous cooling procedure, then keeping the storage temperature to ensure that the beef is realized to be stored in super ice temperature. The invention adopts the continuous cooling method, ensures the beef to get across the icing threshold and the first icing threshold of the beef without being frozen, and set the storage temperature of the beef to be the second icing threshold of the beef (between 0.1 and 3.0 DEG C below zero), and thereby ensuring that the beef cannot be frozen when being stored, and the storage time can reach 90 days furthest and can reach 75 days in common conditions.
Description
Technical field
The present invention relates to the livestock products technique of refrigeration, particularly relate to a kind of method of storing beef with ultra-ice temperature.
Background technology
Beef is divided into chilled meat and cold fresh meat according to its Temperature Treatment mode, and the latter's commodity value is higher than the former.For top grade beef, in order to guarantee its quality and commodity value, can not take freezing processing, but in 0～4 ℃ of environment, deposit, under present technology and equipment condition, cold fresh meat must be at 7～10 days with interior consumption, otherwise, can have a strong impact on the quality and the taste of cold fresh meat, this characteristics that must consume have at short notice caused very big negative effect (having strengthened the secondary cost) for storage, circulation and the shelf life of top grade beef.On the other hand, slaughterhouse or beef transfer distributors use the temperature of freezer chilled storage beef generally at-18 ℃～-37 ℃, though energy long preservation beef, because the electric energy of frozen cooling consume significant, and the local flavor of chilled meat and quality also have obvious deficiency.
The bright storage technique of emerging ice, the principle that adopts is that the freezing point (0 ℃) with water is critical point, the intracellular moisture of beef is in seemingly freezes the non-state that freezes, the propagation that can suppress the flesh noodles bacterium to a great extent, therefore, this technology not only can make the storage time of beef reach about 30 days, can also be rescued into the bright beef of ice to the top grade beef of haveing no alternative but freezing processing, reduce cost dually, improved the added value of beef.Yet, along with the increase of the beef quantum of international trade and the slaughterhouse amount of butchering and the increase of refrigeration transfer house storage capacity, need refrigeration and Refrigerated Transport requirement increasing sharply above 30 days, ice bright storage technique and be difficult to meet the demands.Therefore, need a kind of new technology the storage time of beef is extended to longer time more than 30 days.
Summary of the invention
The purpose of this invention is to provide a kind of beef that makes and under uncongealable condition, can preserve the longest 90 days super Icetemperature Storage method.
The method of storing beef with ultra-ice temperature provided by the present invention is earlier beef to be cooled to 2 ± 0.3 ℃, makes beef cool to reserve temperature between-1.0 to-3.0 ℃ according to continuous cooling process then, keeps this reserve temperature, makes beef realize super Icetemperature Storage;
Described continuous cooling process according to the form below carries out:
| The Temperature Treatment required time (hour, h) | Temperature (℃) |
| 0 | 2.0±0.3 |
| 2 | 1.0±0.3 |
| 4 | 0.0±0.3 |
| 6 | -0.5±0.3 |
| 8 | -0.5±0.3 |
| 10 | -1.0±0.3 |
| 12 | -1.0±0.3 |
| 14 | -1.0±0.3 |
| 16 | -1.5±0.3 |
| 18 | -1.5±0.3 |
| 20 | -1.5±0.3 |
| 22 | -2.0±0.3 |
| 24 | -2.0±0.3 |
| 26 | -2.0±0.3 |
| 28 | -2.5±0.3 |
| 30 | -2.5±0.3 |
| 32 | -3.0±0.3 |
Preferred reserve temperature is-1.5 to-2.5 ℃.
The present invention adopts continuous cooling method, make beef under uncongealable situation, cross the icing threshold of water and the icing threshold first time of beef, and with on the threshold that freezes the second time that the reserve temperature of beef is arranged at beef (between 1.0 to-3.0 ℃), make beef not frozen when storage like this, storage time is the longest can to reach 90 days, also can reach 75 days under the general condition.And, through 90 days beef of the inventive method storage, to compare with 0-4 ℃ of cold fresh meat (preserving 30 days), the freshness of beef is slightly high, perhaps suitable at least with it; The tender degree of beef improves 15-17%; Flavor substance content improves more than 20%.Compare with chilled storage, the inventive method can be saved electric power significantly, prolongs the dispensing distance and the time of cold fresh meat, and the slaughterhouse can increase the output of cold fresh meat to improve its added value, has good economic worth.
Description of drawings
Fig. 1 is the Temperature Treatment program curve, and A is the 1st icing threshold of beef among the figure; B stores warm field for super ice temperature; C is the 2nd icing threshold of beef.
The specific embodiment
For program of temperature adjusting shown in this patent and parameter, the patent working person can make semi-automatic or full-automatic temperature controller by electronic equipment manufacturing firm, incorporates the temperature control and the refrigeration system of existing equipment into and uses.
The segmentaion position meat that warm trunk or segmentaion position meat or packing are finished is cooled to 2 ℃ by fast cool equipment, according to the continuous temperature program shown in " Temperature Treatment program parameter table (table 1; Fig. 1) ", make beef under uncongealable situation, cross the 1st icing threshold of icing threshold of water (0 ℃) and beef then; Continuation is according to the continuous temperature program shown in " Temperature Treatment program parameter table (table 1; Fig. 1) ", when cooling the temperature to the arbitrary temp between-1.0 ℃～-3.0 ℃, keep this temperature can be under the uncongealable situation of beef Long-term Storage beef, all can reach the purpose that super ice temperature is stored safely, effectively.
Fig. 1 is the Temperature Treatment program curve, and A is the 1st icing threshold of beef among the figure; B stores warm field for super ice temperature; C is the 2nd icing threshold of beef.As seen from the figure, the icing threshold of the secondary of beef is-3 ℃～-3.5 ℃ (Fig. 1 Temperature Treatment program curve C), reduces to this icing presentation time when temperature, and beef might freeze.The height of the warm storage temperature of super ice can influence the period of storage of beef cattle, therefore, prolong period of storage, should on freezing threshold, secondary reduce storage temperature to greatest extent, but storage temperature can not reach the icing threshold of this secondary, and this can cause beef to freeze, and influences its taste and quality etc.
Table 1, Temperature Treatment program parameter
| Temperature Treatment want the time (hour, h) | Temperature (℃) | Explanation | |
| 0 | 2.0 | ||
| 2 | 1.0 | ||
| 4 | 0.0 | ||
| 6 | -0.5 | ||
| 8 | -0.5 | ||
| 10 | -1.0 | Threshold freezes the first time of beef | Super Icetemperature Storage temperature territory |
| 12 | -1.0 | ||
| 14 | -1.0 | ||
| 16 | -1.5 | ||
| 18 | -1.5 | ||
| 20 | -1.5 | ||
| 22 | -2.0 | ||
| 24 | -2.0 | ||
| 26 | -2.0 | ||
| 28 | -2.5 | ||
| 30 | -2.5 | ||
| 32 | -3.0 | Threshold freezes the second time of beef | |
| 34 | -3.0 | ||
| 36 | -3.5 | ||
| 38 | -3.5 | ||
In the table, Temperature Treatment will be meant and reach each temperature spot with respect to initial temperature point (2.0 ℃) the needed time time, for example, for-1.0 ℃ (first), 10 hours, be meant that cooling to-1.0 ℃ from initial temperature point (2.0 ℃) altogether needs 10 hours; The rest may be inferred by analogy for it.
Embodiment
To butcher and split half after heat trunk and in 6-7 hour, (the nutritional labeling naturally-occurring of beef is changed, when discharging more multi-flavour material presoma, reduce susceptibility) and be cooled to 2 ℃ variations in temperature.Then, respectively take western cold meat from the trunk of 8 oxen, carry out of the temperature program cooling of vacuum-packed back, cool to 0 ℃ (in contrast) respectively, stop cooling after-1.5 ℃ or-2.5 ℃, keep this temperature and under this temperature, preserved 30,60,75,90,105 days according to table 1.During each mensuration; directly whether there are peculiar smell, naked eyes (more than 3 people) to observe yellowish pink variation behind the Kaifeng with sense of smell (more than 3 people) sensation; with the freshness (acidity value) of the direct beef of pH instrument, with C-LM type boxshear apparatus measure tender degree, with gas chromatograph for determination oleic acid (monovalence unrighted acid; C18:1; the important flavor substance of fatty series) with the content of colorimetric method for determining free amino acid (glutamic acid, glycine, Taurine, alanine, leucine, lysine are the important flavor substance of protein system), measures drip loss (retention ability) with conventional method.After measured value carried out variance analysis with Ony-Way Analys method, the multiple ratio method of using Dancan ' s is the conspicuousness (p＜0.05) of difference between the mean value relatively, has obtained following result.
Be not difficult to find out from the result, when under same reserve temperature, preserving different number of days (table 2), (0 ℃ of Icetemperature Storage, contrast) quality deterioration will take place above 30 days in the time, preserve and showed peculiar smell and yellowish pink obfuscation in 60 days, every quality is with serious all the more (p＜0.05 of passing generation corruption of storage time, table 3) contrast therewith, under the super Icetemperature Storage condition, the holding conditions of two temperature (1.50 ℃ and-2.50 ℃) can both keep freshness and yellowish pink 90 days, and the prolongation of storage time has obviously improved tender degree in 90 days, content of flavor substance presoma (aliphatic acid and free amino acid) and retention ability (drip loss) (p＜0.05, table 3).Spell out especially, under super Icetemperature Storage condition, the holding conditions of-2.50 ℃ of holding conditions than-1.50 ℃ can prolong storage time 15 days equally, and storage time reaches 105 days.
When under same storage fate, preserving (table 2) with different temperatures, compare with the Icetemperature Storage condition of 0 ℃ (contrast), under the super Icetemperature Storage condition of-1.50 ℃ and-2.50 ℃, the quality of beef does not have notable difference in 30 days, but when storage time surpasses 30 days, the Icetemperature Storage of 0 ℃ (contrast) has obviously reduced the quality (p＜0.05, table 4) of beef, does not possess comparativity with the beef quality of super Icetemperature Storage.More than 30 days, 90 days with interior super Icetemperature Storage under, two temperature holding conditions can both guarantee the quality of beef, and-1.50 ℃ holding conditions more can improve the quality (p＜0.05, table 4) of beef than-2.50 ℃ super Icetemperature Storage condition.When storage time above 90 days, when reaching 105 days,-1.50 ℃ super Icetemperature Storage condition can not ensure the freshness (pH) of beef than-2.50 ℃ super Icetemperature Storage condition, and under-2.50 ℃ the super Icetemperature Storage condition, every quality determination index of beef still obviously is better than 0 ℃ of contrast beef under the Icetemperature Storage condition.
Above presentation of results:
(1) super ice temperature temperature program shown in the present is more suitable for the storage that storage time surpasses 30 days cold bright beef.
(2) the warm temperature program energy of the preferably super ice of the present invention storing beef is 90 days, at least 75 days.
(3) use temperature program shown in the present, the time of storage is long more, need reduce temperature to greatest extent on the 2nd icing threshold of beef more.
The variation of western cold meat matter under different super ice Wen Wendu of table 2. and the storage fate
| Storage time (my god) | 30 | 60 | 75 | 90 | 105 | ||||||||||
| Temperature (℃, X ± 0.3) | 0.0 | -1.5 | -2.5 | 0.0 | -1.5 | -2.5 | 0.0 | -1.5 | -2.5 | 0.0 | -1.5 | -2.5 | 0.0 | -1.5 | -2.5 |
| Peculiar smell | Do not have | Do not have | Do not have | Have slightly | Do not have | Do not have | Have | Do not have | Do not have | Smelly | Do not have | Do not have | Stench | Do not have | Do not have |
| Color | Bright | Bright | Bright | Dark slightly | Bright | Bright | Dark violet | Bright | Bright | Black purple | Bright | Bright | Black purple | Dark slightly | Bright |
| Freshness (pH) | 5.87 | 5.87 | 5.87 | 6.04 | 5.88 | 5.87 | 6.16 | 5.88 | 5.87 | 6.32 | 5.89 | 5.89 | 6.57 | 5.91 | 5.89 |
| Tender degree (kg.f) | 5.64 | 5.66 | 5.65 | 4.12 | 5.53 | 5.58 | 3.17 | 5.36 | 5.41 | 2.72 | 5.13 | 5.34 | 2.37 | 4.94 | 5.18 |
| Oleic acid (mg/100g) | 8.64 | 8.66 | 8.63 | 7.67 | 8.69 | 8.65 | 1.68 | 9.43 | 8.94 | 1.15 | 10.84 | 9.40 | 0.52 | 11.54 | 10.17 |
| Glutamic acid (μ mol/g) | 0.92 | 0.94 | 0.95 | 0.82 | 1.34 | 1.07 | 0.63 | 1.56 | 1.33 | 0.32 | 1.61 | 1.40 | 0.21 | 1.72 | 1.60 |
| Glycine (μ mol/g) | 2.78 | 2.67 | 2.68 | 2.31 | 2.69 | 2.72 | 2.00 | 2.82 | 2.77 | 1.04 | 2.88 | 2.83 | 0.67 | 2.92 | 2.88 |
| Taurine (μ mol/g) | 4.14 | 4.12 | 4.15 | 4.01 | 4.23 | 4.23 | 3.68 | 4.34 | 4.29 | 3.26 | 4.41 | 4.37 | 3.03 | 4.52 | 4.48 |
| Alanine (μ mol/g) | 6.42 | 6.38 | 6.40 | 5.14 | 6.46 | 6.52 | 4.08 | 6.63 | 6.58 | 3.74 | 6.69 | 6.66 | 3.15 | 7.04 | 6.68 |
| Leucine (μ mol/g) | 0.98 | 0.94 | 0.93 | 0.62 | 1.02 | 0.98 | 0.52 | 1.07 | 1.01 | 0.38 | 1.13 | 1.06 | 0.17 | 1.12 | 1.09 |
| Lysine (μ mol/g) | 0.81 | 0.74 | 0.74 | 0.48 | 0.79 | 0.76 | 0.36 | 0.91 | 0.86 | 0.15 | 0.98 | 0.92 | 0.02 | 1.03 | 1.00 |
| Drip loss (%) | 2.78 | 2.74 | 2.68 | 3.05 | 2.76 | 2.69 | 3.47 | 2.83 | 2.74 | 4.75 | 2.98 | 2.81 | 5.35 | 3.02 | 2.92 |
The significant difference table of comparisons (P＜0.05) of the cold meat qualitative change statistical value in table 3. identical super ice Wen Wendu down different storage fate west
| Storage time (my god) | 30 | 60 | 75 | 90 | 105 | ||||||||||
| Temperature (℃, X ± 0.3) | 0.0 | -1.5 | -2.5 | 0.0 | -1.5 | -2.5 | 0.0 | -1.5 | -2.5 | 0.0 | -1.5 | -2.5 | 0.0 | -1.5 | -2.5 |
| Peculiar smell | Do not have | Do not have | Do not have | Have slightly | Do not have | Do not have | Have | Do not have | Do not have | Smelly | Do not have | Do not have | Stench | Do not have | Do not have |
| Color | Bright | Bright | Bright | Dark slightly | Bright | Bright | Dark violet | Bright | Bright | Black purple | Bright | Bright | Black purple | Dark slightly | Bright |
| Freshness (pH) | a | b | c | d | e | ||||||||||
| Tender degree (kg.f) | a | A | X | b | AB | Y | c | B | YZ | c | BC | Z | c | C | Z |
| Oleic acid (mg/100g) | a | A | X | b | AB | X | c | BC | YZ | cd | CD | Z | d | D | Z |
| Glutamic acid (μ mol/g) | a | A | X | b | B | XY | c | CD | Y | d | D | YZ | e | D | Z |
| Glycine (μ mol/g) | a | A | X | b | AB | XY | c | BC | YZ | d | C | Z | e | CD | Z |
| Taurine (μ mol/g) | a | A | X | b | B | Y | c | BC | Y | cd | C | Z | d | D | Z |
| Alanine (μ mol/g) | a | A | X | b | AB | XY | c | BC | Y | d | CD | Z | e | D | Z |
| Leucine (μ mol/g) | a | A | X | b | AB | X | c | B | XY | d | C | YZ | e | CD | Z |
| Lysine (μ mol/g) | a | A | X | b | AB | X | c | BC | XY | d | CD | Y | e | D | Z |
| Drip loss (%) | a | A | X | b | AB | X | c | BC | XY | d | CD | YZ | e | D | Z |
Annotate: between the respective value significant difference (P＜0.05) is arranged in the representative table 2 between colleague's distinct symbols (a, b, c, d, e or A, B, C, D or X, Y, Z).
Under the identical storage fate of table 4., the different super ice Wen Wendu holding conditions, the significant difference table of comparisons (P＜0.05) of the western cold meat qualitative change statistical value of table 2
| Storage time (my god) | 30 | 60 | 75 | 90 | 105 | ||||||||||
| Temperature (℃, X ± 0.3) | 0.0 | -1.5 | -2.5 | 0.0 | -1.5 | -2.5 | 0.0 | -1.5 | -2.5 | 0.0 | -1.5 | -2.5 | 0.0 | -1.5 | -2.5 |
| Peculiar smell | Do not have | Do not have | Do not have | Have slightly | Do not have | Do not have | Have | Do not have | Do not have | Smelly | Do not have | Do not have | Stench | Do not have | Do not have |
| Color | Bright | Bright | Bright | Dark slightly | Bright | Bright | Dark violet | Bright | Bright | Black purple | Bright | Bright | Black purple | Dark slightly | Bright |
| Freshness (pH) | a | a | a | a | b | b | a | b | b | a | b | b | a | b | c |
| Tender degree (kg.f) | a | a | a | a | b | b | a | b | b | a | b | b | a | b | b |
| Oleic acid (mg/100g) | a | a | a | a | b | b | a | b | b | a | b | b | a | b | c |
| Glutamic acid (μ mol/g) | a | a | a | a | b | b | a | b | b | a | b | b | a | b | b |
| Glycine (μ mol/g) | a | a | a | a | b | b | a | b | b | a | b | b | a | b | b |
| Taurine (μ mol/g) | a | a | a | a | b | b | a | b | b | a | b | b | a | b | b |
| Alanine (μ mol/g) | a | a | a | a | b | b | a | b | b | a | b | b | a | b | b |
| Leucine (μ mol/g) | a | a | a | a | b | b | a | b | b | a | b | b | a | b | b |
| Lysine (μ mol/g) | a | a | a | a | b | b | a | b | b | a | b | b | a | b | b |
| Drip loss (%) | a | a | a | a | b | b | a | b | b | a | b | b | a | b | b |
Annotate: significant difference (P＜0.05) is arranged between the respective value in the representative table 2 between the distinct symbols of different reserve temperatures (a, b, c) under the same storage fate.
Claims (2)
1. the method for a storing beef with ultra-ice temperature is earlier beef to be cooled to 2 ± 0.3 ℃, makes beef cool to reserve temperature between-1.0 to-3.0 ℃ according to continuous cooling process then, keeps this reserve temperature, makes beef realize super Icetemperature Storage;
Described continuous cooling process according to the form below carries out:
2. method according to claim 1 is characterized in that: described reserve temperature is-1.5 to-2.5 ℃.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522140A (en) * | 2014-12-26 | 2015-04-22 | 中国农业科学院农产品加工研究所 | Sub-supercooled freshness-keeping method for raw and fresh meat |
| CN104719428A (en) * | 2015-02-14 | 2015-06-24 | 中国农业科学院农产品加工研究所 | Mutton maturation control technology |
| CN105767122A (en) * | 2016-03-18 | 2016-07-20 | 天津商业大学 | Storage method of rainbow trout by exceed ice temperature |
| CN109990542A (en) * | 2019-03-19 | 2019-07-09 | 中国科学院广州能源研究所 | A kind of cold fresh system of processing of poultry and method of super ice temperature |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3787171B2 (en) * | 1995-03-15 | 2006-06-21 | 株式会社氷温 | Non-freezing preservation method of foods etc. in temperature zone below freezing point |
| CN1097432C (en) * | 2000-10-12 | 2003-01-01 | 邓西民 | Date preserving method at under zero temperature |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522140A (en) * | 2014-12-26 | 2015-04-22 | 中国农业科学院农产品加工研究所 | Sub-supercooled freshness-keeping method for raw and fresh meat |
| CN104522140B (en) * | 2014-12-26 | 2017-10-31 | 中国农业科学院农产品加工研究所 | A kind of fresh meat Asia supercooling preservation method |
| CN104719428A (en) * | 2015-02-14 | 2015-06-24 | 中国农业科学院农产品加工研究所 | Mutton maturation control technology |
| CN104719428B (en) * | 2015-02-14 | 2017-09-15 | 中国农业科学院农产品加工研究所 | A kind of mutton Mature Regulation technology |
| CN105767122A (en) * | 2016-03-18 | 2016-07-20 | 天津商业大学 | Storage method of rainbow trout by exceed ice temperature |
| CN109990542A (en) * | 2019-03-19 | 2019-07-09 | 中国科学院广州能源研究所 | A kind of cold fresh system of processing of poultry and method of super ice temperature |
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