CN101427702A - Cooling pork tenderizing processing method with two-step method - Google Patents
Cooling pork tenderizing processing method with two-step method Download PDFInfo
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- CN101427702A CN101427702A CNA2007100663480A CN200710066348A CN101427702A CN 101427702 A CN101427702 A CN 101427702A CN A2007100663480 A CNA2007100663480 A CN A2007100663480A CN 200710066348 A CN200710066348 A CN 200710066348A CN 101427702 A CN101427702 A CN 101427702A
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Abstract
The invention discloses a two-steps cooled pig tenderization method, which can improve the tenderness quality of cooled pig, after repeat test, the cooling parameter is corrected and the two-steps different temperature, humidity cooling process is used: a first step: placing the pig carcass 45min after cooled in an environment at -20 degree with relative humidity of 92%-96% and wind speed of below 2.5m/s for 1h; a second step: placing the cooled pig carcass in another environment at 0-4degree, with relative humidity of 90% and wind speed of 2.5m/s for 24h and 15min. The tenderness quality of cooled pig is increased and the edible quality of cooled pig and the economic benefit of cooled pig are obviously increased.
Description
One, technical field
The present invention relates to edible pork processing technology, particularly a kind of two step method chilled pork production and processing method that improves the tender degree quality of chilled pork.
Two, technical background
The tender degree quality of chilled pork directly influences consumer's eating mouth feel, has influence on the further processing characteristics of cooling meat, is one of the important edible quality of chilled pork and processing characteristics, is that chilled pork is processed most important production performance index.The chilled pork that tender degree is good, mouthfeel is good can cause consumer's lasting desire to purchase, increases economic benefit of enterprises.Yet the processing enterprise of at present general chilled pork adopts " one-step method " process for cooling, only payes attention to pork is cooled off fast, to guarantee the freshness of pork, does not have to consider specially the influence of this technology to the tender degree of chilled pork.This shows that at the tender degree that improves chilled pork, the process technology of research and improvement chilled pork has important practical value and meaning.
Two, summary of the invention
The purpose of this invention is to provide a kind of cooling pork tenderizing processing method with two-step method, at the tender degree quality of improving chilled pork, through repetition test repeatedly, revise cooling parameter, adopt the cooling procedure of two step different temperatures, humidity, the tender degree quality of meat behind the raising process for cooling obviously increases the edible quality of chilled pork and the economic benefit of selling chilled pork.
Concrete summary of the invention is as follows:
A kind of cooling pork tenderizing processing method with two-step method, the first step: the hog on hook that will kill back 45min is placed on-20 ℃, envionmental humidity 92%～96%, under the wind speed 2.5m/s, cooling 1h; Second step: change 0～4 ℃ over to, envionmental humidity 90%, wind speed 2.5m/s is cooled to kill back 26h.
Three, the specific embodiment
A kind of cooling pork tenderizing processing method with two-step method selects kind identical with feeding and management, and 16 of the hybridized pigs of live-weight 95 ± 5kg (Du Yunnan elder brother) after technology is butchered routinely, split half with trunk, obtain 32 pig half trunks altogether.4 test group of experimental design, 32 half trunks are assigned randomly in 4 groups, and 8 every group tests repeat, i.e. every group of 8 half trunks.
Control group chilled pork process technology is as follows: the trunk that will kill back 45min is at 0～4 ℃, and envionmental humidity 90% cools off 26h under the condition of wind speed 2.5m/s.
Test group 1 is set to the two step method cooling pork tenderizing process technology of " high relative humidity ": the hog on hook that will kill back 45min is placed on-20 ℃, envionmental humidity 96%, cool off 1h under the wind speed 2.5m/s respectively, then change 0～4 ℃ over to, envionmental humidity 90%, wind speed 2.5m/s are cooled to kill back 26h.
Test group 2 is set to the two step method cooling pork tenderizing process technology of " middle relative humidity ": the hog on hook that will kill back 45min is placed on-20 ℃, envionmental humidity 94%, cool off 1h under the wind speed 2.5m/s respectively, then change 0～4 ℃ over to, envionmental humidity 90%, wind speed 2.5m/s are cooled to kill back 26h.
Test group 3 is set to the two step method cooling pork tenderizing process technology of " low relative humidity ": the hog on hook that will kill back 45min is placed on-20 ℃, envionmental humidity 92%, cool off 1h under the wind speed 2.5m/s respectively, then change 0～4 ℃ over to, envionmental humidity 90%, wind speed 2.5m/s are cooled to kill back 26h.
Pig half trunk is cooled off the production chilled pork under the fabrication process condition of corresponding test group, get the longissimus dorsi muscle of trunk respectively at 45min, 1.5h, 6h, 18h, 24h, the 26h of process, measure the shear force value of pork, be used to represent the tender degree quality of chilled pork.
Table 1 is the measurement result of tender degree value.The result shows that control group adopts traditional one-step method chilled pork process technology, and the tender degree (3.98kg) of 26h chilled pork is significantly higher than the tender degree (3.16kg) of 45min.This shows that traditional one-step method chilled pork process technology is only paid attention to pork is cooled off fast,, but the tender degree of chilled pork is had negative effect with the freshness of assurance pork.Therefore, traditional one-step method chilled pork process technology has pending improvement, with the tender degree quality of meat behind the raising process for cooling, with edible quality that increases chilled pork and the economic benefit of selling chilled pork.
Test group 1～3 all adopts the process technology of this patent two step method chilled pork, difference is in the chilled pork process of first step 1h, the envionmental humidity of cooling is provided with difference, and high, medium and low relative humidity is set to 96%, 94%, 92% respectively.Result of the test shows: at cooling 26h, the longissimus dorsi muscle shear force value of test group 1～3 chilled pork is respectively 3.54kg, 3.28kg, 3.31kg, all significantly is lower than control group 3.98kg.This result shows that two step method chilled pork process technology is compared with traditional chilled pork process technology, has improved the tender degree quality of meat.Especially the shear force value of test group 2 is minimum, and test group 2 shear force values are not remarkable at 26h (3.28kg) and 45min (3.21kg) difference.This result compares with control group, points out the patent of the present invention can the maximum tender degree quality that guarantees pork, make before and after the processing pork tenderness can be because cooling processing variation.
Table 1 two step method chilled pork process technology is to the influence of the tender degree quality of chilled pork
Annotate: the different persons of letter shoulder mark among the colleague, significant difference (P＜0.05).
Claims (1)
1, a kind of cooling pork tenderizing processing method with two-step method is characterized in that: process in two steps:
The first step, the hog on hook that kills back 45min is placed on-20 ℃, envionmental humidity 92%～96%, under the wind speed 2.5m/s, cooling 1h;
Second step changed 0～4 ℃ over to, envionmental humidity 90%, and wind speed 2.5m/s is cooled to kill back 26h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100663480A CN101427702A (en) | 2007-11-05 | 2007-11-05 | Cooling pork tenderizing processing method with two-step method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100663480A CN101427702A (en) | 2007-11-05 | 2007-11-05 | Cooling pork tenderizing processing method with two-step method |
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| Publication Number | Publication Date |
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| CN101427702A true CN101427702A (en) | 2009-05-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2007100663480A Pending CN101427702A (en) | 2007-11-05 | 2007-11-05 | Cooling pork tenderizing processing method with two-step method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102422866A (en) * | 2011-10-20 | 2012-04-25 | 湖南烟村生态农牧科技股份有限公司 | Processing technology for frozen fresh mature pork |
| CN110178878A (en) * | 2019-05-14 | 2019-08-30 | 中国农业科学院农产品加工研究所 | Livestock body cooling means |
-
2007
- 2007-11-05 CN CNA2007100663480A patent/CN101427702A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102422866A (en) * | 2011-10-20 | 2012-04-25 | 湖南烟村生态农牧科技股份有限公司 | Processing technology for frozen fresh mature pork |
| CN102422866B (en) * | 2011-10-20 | 2013-06-05 | 湖南烟村生态农牧科技股份有限公司 | Processing technology for frozen fresh mature pork |
| CN110178878A (en) * | 2019-05-14 | 2019-08-30 | 中国农业科学院农产品加工研究所 | Livestock body cooling means |
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Open date: 20090513 |